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; 1 pinch salt; 2 1/2 cup milk; 1/4 cup butter diced; 2 tsp vanilla; 2 tbsp xylitol; 1 tbsp fresh mint chopped; 1/3 cup cream whipped, to serve; 6 sugar-free biscuits crumbled, serve; 6 mint sprigs to serve

Recipe Disclaimer

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Ingredients (12)

1 cup	xylitol
1/2 cup	cocoa powder
1/4 cup	cornflour
1 pinch	salt
2 1/2 cup	milk
1/4 cup	butter — diced
2 tsp	vanilla
2 tbsp	xylitol
1 tbsp	fresh mint — chopped
1/3 cup	cream — whipped, to serve
6	sugar-free biscuits — crumbled, serve
6	mint sprigs — to serve

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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.