It should be to scoot on over to my friend Suzanne's blog and whip up a batch of her Killer Easy Chocolate Pudding. I bet you have everything on hand that you need and it takes a whole whopping 10 minutes to make a batch.
The first batch I made using bittersweet chocolate as she suggests and it was so decadent and perfect. But then I was out of bittersweet chocolate and I don't know where all the pudding went so I had to improvise the second batch. I used white chocolate and then used 1/2 tspn almond extract and 1/2 tspn vanilla extract. My, my, my.
To make this gluten free I subbed Bob's Red Mill AP mix for the first batch and then I tried tapioca flour for the second. The had very different textures. The Bob's flour made a very think pudding with a perfect top. The tapioca, a smoother pudding but no top. I think I will try just rice flour next time. Regardless of the flour you use the results will be delicious. I also plan to make some more and put it into the wee bitty Ball Jars so Jorn can take it along with him in his lunch. So go ahead, make some too. If you come up with different flavors be sure to share!
