“After dinner mint” chocolate pudding



Ingredients 14
Servings 6
Time 20 mins + 1 hr 30 mins refrigeration time

Ingredients

  • 1
    cup
    xylitol
  • 1/2
    cup
    cocoa powder
  • 1/4
    cup
    corn flour
  • pinch salt
  • 2 1/2
    cup
    milk
  • 1/4
    cup
    butter, diced
  • 2
    tsp
    vanilla essence
  • MINT “SUGAR”:
  • 2
    Tbs
    xylitol
  • 1
    Tbs
    mint leaves
  • TO SERVE
  • 1/3
    cup
    cream, whipped
  • 6
    sugar-free biscuits, crumbled
  • 6
    mint leaves
 

Method

10 mins
 

For the chocolate pudding, combine the xylitol, cocoa, corn flour and salt. Add it to a pot, whisk in the milk and bring the mixture up to a gentle simmer over low heat.

Cook for 8-10 minutes until thickened while continuesly whisking.  Remove the mixture from the heat and whisk in the butter and vanilla.

Spoon the warm pudding into 6 serving glasses and cover with plastic wrap. Allow it to cool at room temperature for 20 minutes before transferring to the fridge to cool for at least 1 hour or overnight. 

For the mint sugar, combine the xylitol and mint in a food processor and blend until fine. Prepare this right before serving as the mint will start to discolour after 20 minutes. 

To serve, top each portion with a dollop of whipped cream. Add a sprinkling of the mint “sugar” and top it off with some biscuit crumbs. Garnish with mint. 

TIP: To add a touch of coconut flavour to the dessert, simply replace the milk with coconut milk instead. 




 

 

Read more on: pudding  |  sugar free  |  mint chocolate
 

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