“After dinner mint” chocolate pudding

6 servings Cooking: 10 mins
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Sugar-free chocolate pudding topped with whipped cream, cookie crumbs and mint

By Food24 November 27 2017
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Ingredients (14)

1 cup xylitol
1/2 cup cocoa powder
1/4 cup cornflour — maizena
salt — pinch
2 1/2 cup milk
1/4 cup butter — diced
2 tsp vanilla — essence
mint “sugar”:
2 Tbs xylitol
1 Tbs chopped
to serve — to serve
1/3 cup cream — fresh, whipped
6 sugar-free biscuits — crumbled
6 chopped
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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. 


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