Name: “After dinner mint” chocolate pudding
Cook time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 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

Recipe Disclaimer

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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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Method:

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.