|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|
|to serve — to serve|
|1/3 cup||cream — fresh, whipped|
|6||sugar-free biscuits — crumbled|
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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