Low FODMAP Mocha Pudding with Lemon Curd

Total time2 hr 40 min

Prep time20 min

Cook time20 min

Low FODMAP Mocha Pudding with Lemon Curd

Rich, bittersweet chocolate meets a bright hit of espresso in a silky stovetop pudding that feels genuinely indulgent — and then a glossy, tangy lemon curd lands on top and takes the whole thing somewhere unexpected. The combination sounds bold, but the contrast is exactly what makes each spoonful so satisfying. Desserts like this can be tricky to navigate when you're managing a sensitive gut, since so many chocolate puddings and curds rely on ingredients that quietly push past safe thresholds. Here, the cocoa powder and dark chocolate (70% or higher) are kept at carefully portioned levels per serving, lactose-free milk keeps the base gentle, and maple syrup steps in as the sweetener throughout both components. The lemon curd is made from scratch with fresh juice, egg yolks, and butter — straightforward ingredients with no hidden surprises. Everything chills in the fridge ahead of time, so when you're ready to serve, it's just a quick spoonful of curd over each pudding and you're done. This recipe makes four servings, which means it's just as good for a quiet weeknight treat as it is for a dinner party dessert that nobody will guess was built around a restricted ingredient list.

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Ingredients

4 servings

For the mocha pudding

3 tbsp cornstarch
Argo Gluten Free Corn Starch 16 oz Bob's Red Mill Cornstarch 18 oz Maizena Corn Starch Unflavored - 14.1 Oz Let's Do...Organic Organic Cornstarch, 6 oz Frontier Co-Op Organic Cornstarch 16 oz Pkg
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2 tsp unsweetened cocoa powder
1 tsp instant espresso powder
¼ tsp fine salt
2 cups milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
3 tbsp maple syrup
1 oz dark chocolate (70% or higher), finely chopped
1 tsp vanilla extract

For the lemon curd

3 pasteurized egg yolks
3 tbsp maple syrup
¼ cup fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
2 tbsp unsalted butter
1 pinch fine salt

For serving

1 tbsp fresh lemon zest, for garnish (optional)

Instructions

1
In a medium saucepan, whisk together the cornstarch, cocoa powder, instant espresso powder, and salt until evenly combined. Gradually whisk in the milk in a thin stream, then whisk in the maple syrup until smooth with no dry lumps remaining.
2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble at the edges, about 8–10 minutes. Once the first large bubbles break the surface, cook for 1 minute more, whisking steadily, until the pudding is thick enough to coat the back of a spoon and a finger drawn through leaves a clean line.

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