Tag Archives: Pink Peppercorns

Spiced Chocolate Pudding, GF/EF/DF

I have a confession to make.

I have kind of an obsession with pink peppercorns.  When I went gluten-free, dairy-free, and egg-free, I began to drown my sorrows in  a discovery of new spices and new vegetables (e.g. Jersusalem Artichokes, and Celeriac…that’s another post).  One of these spices was pink peppercorns.  Not actually related to black peppercorns, this spice shares a lift bit of heat implied by its misnomer, but also has an almost floral scent to it.  I created this recipe and submitted it to the So Delicious 3-Course Recipe Contest at godairyfree.com.  It’s a winner for me regardless.

Spiced Chocolate Pudding
Serves 4
Simple, quick, and delicious.
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
  1. 4 cups So Delicious Original Creamer, divided
  2. 6 tablespoons cornstarch
  3. 1/2 cup cocoa powder
  4. 1/3 cup granulated sugar
  5. 1 teaspoon pink peppercorns, crushed
  6. 1/8 teaspoon cayenne pepper
  7. 1/8 teaspoon table salt
  8. ½ teaspoon vanilla extract
  9. 6 tablespoons non-hydrogenated margarine
  1. In a small bowl, whisk 1/2 cup creamer with the cornstarch and set aside. In a medium-large saucepan, whisk together remaining creamer, cocoa powder, sugar, peppercorns, and salt.
  2. Heat over medium-high heat until just boiling. Reduce heat to medium-low and slowly drizzle the cornstarch mixture into the saucepan while whisking continuously.
  3. Let cook until mixture becomes very thick, about 5 minutes. Remove from heat and whisk in vanilla and margarine. Strain through a mesh strainer to remove the peppercorns.
  4. Pour custard evenly into ramekins or coffee mugs. Serve warm if desired. If chilling it, place a piece of plastic wrap or greased parchment paper over each serving. Serve with non-dairy whipped topping and freshly ground pink peppercorns.
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Another option:

Chocolate Creme Brûlée

Yeah, I said it.  Chocolate…Creme…Brûlée.  Simply portion the pudding in your preferred porringer (okay enough alliteration).  Choose a dish that is heat-safe like a ramekin.  Smooth out and chill.  When ready to serve, sprinkle on about 1/2 a tablespoon of sugar over the pudding.  Shake dish to evenly spread the sugar.  Use a kitchen torch to melt the sugar and create the hard top.

Click Here to see one technic to melting the sugar for a creme brûlée.