This creamy chocolate dessert is sugar free, gluten free, and oh so delicious! It's so yummi good, only you'll know that it's healthier than it's full sugar counterpart!
18ounces(2 1/4 cups) unsweetened vanilla almond milk (can also use regular milk)
1cupsugar substitute (I use Erythritol)divided
3tablespoonsunsweetened cocoa powder
1tablespooncorn starchsifted
1small pinch kosher or sea salt
1large egg + 2 large egg yolks
5ouncesgood quality bittersweet chocolatebroken into small pieces
1ounce(2 tablespoons) unsalted butter
2teaspoonsvanilla extract
18ounces(2 1/4 cups) unsweetened vanilla almond milk (can also use regular milk)
1cupsugar substitute (I use Erythritol)divided
3tablespoonsunsweetened cocoa powder
1tablespooncorn starchsifted
1small pinch kosher or sea salt
1large egg + 2 large egg yolks
5ouncesgood quality bittersweet chocolatebroken into small pieces
1ounce(2 tablespoons) unsalted butter
2teaspoonsvanilla extract
Instructions
Scald 16 ounces (2 cups) milk and half of the sugar substitute in a saucepan over medium high heat. (Scalding is cooking it until just before it comes to a boil).
Combine remaining sugar substitute with cocoa powder, corn starch, and salt in a medium bowl. Whisk in remaining 1/4 cup milk to form a smooth paste.
Whisk 1/4 cup of the warm milk mixture into the cocoa paste until well blended. Return to the sauce pan and whisk well to combine. Bring to a simmer over medium heat and cook until fairly thick, about 5 minutes, whisking every minute or so.
Meanwhile, whisk eggs and yolks in a small bowl until well blended. Very slowly drizzle about a cup of the warm chocolate mixture into the eggs, whisking continuously as you drizzle, until well combined, then slowly stir this mixture back into the pot, whisking until it thickens, no more than 3 minutes. Do not allow it to boil.
Remove from the heat, add vanilla extract, chocolate pieces, and butter, and whisk until smooth.
Pour pudding into 4 parfait glasses or custard cups.
Refrigerate until the pudding is set.
This creamy chocolate dessert is sugar free, gluten free, and oh so delicious!
Scald 16 ounces (2 cups) milk and half of the sugar substitute in a saucepan over medium high heat. (Scalding is cooking it until just before it comes to a boil).
Combine remaining sugar substitute with cocoa powder, corn starch, and salt in a medium bowl. Whisk in remaining 1/4 cup milk to form a smooth paste.
Whisk 1/4 cup of the warm milk mixture into the cocoa paste until well blended. Return to the sauce pan and whisk well to combine. Bring to a simmer over medium heat and cook until fairly thick, about 5 minutes, whisking every minute or so.
Meanwhile, whisk eggs and yolks in a small bowl until well blended. Very slowly drizzle about a cup of the warm chocolate mixture into the eggs, whisking continuously as you drizzle, until well combined, then slowly stir this mixture back into the pot, whisking until it thickens, no more than 3 minutes. Do not allow it to boil.
Remove from the heat, add vanilla extract, chocolate pieces, and butter, and whisk until smooth.
Pour pudding into 4 parfait glasses or custard cups.