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A cartoon comic with recipe instructions to make a sugar free chocolate pudding. There are pictures of each recipe ingredient and the directions are reiterated.

This Is My Smoothest Sugar Free Chocolate Pudding Yet!

October 23, 2015

Directions

1Combine the cornstarch, erythritol and salt in a medium saucepan.

2Mix in the almond milk VERY SLOWLY so that lumps don't form, then more quickly once the cornstarch mixture is smoothly combined.

3Place over medium-low heat and stir occasionally, scraping the bottom and sides (use a whisk if lumps begin to form).

4While mixture is cooking, chop up your chocolate to prepare it for the mixture.

5Leave the mixture on medium-low for 10 minutes or so - slower over lower heat is better to give the cornstarch time to cook. As it simmers, the mixture should thicken enough that it will stick to the back of a spoon.

6Add in the chocolate, and continue stirring for another 2-4 minutes until chocolate is fully dissolved and mixture is very thick. Remove from heat and stir in the vanilla. If you’re concerned about lumps, run mixture through a fine-mesh strainer.

7Distribute among individual pudding cups or one large serving bowl, and chill until it is cool and set, about 2 to 3 hours. If you dislike pudding skin, put plastic-wrap on top of the pudding and smooth it gently against the surface before refrigerating.

Ingredients

1/4 cup cornstarch

1 cup erythritol

1/8 tsp. salt

3 cups almond milk

6 oz. unsweetened bakers chocolate or sugar free home made chocolate

1 tsp. pure vanilla

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More detailed directions (with pictures)

Alright friends, here are all the ingredients we will need to make some beautifully delicious sugar free pudding!

Ingredients for sugar free chocolate pudding

The first thing we want to do, is measure out the cornstarch, erythritol and salt and combine those in a medium sauce pan.

Cornstarch:

Measure out the cornstarch in a medium sauce pan

Erythritol:

Measure out the erythritol in a medium sauce pan

Salt:

Measure out the salt in a medium sauce pan

Add it all into your medium sauce pan & mix together.

Combine the cornstarch, erythritol and salt in a medium saucepan.

Mix in the almond milk VERY SLOWLY so that lumps don’t form, then more quickly once the cornstarch mixture is smoothly combined.

Add slowly almond milk to the mixture

Place over medium-low heat and stir occasionally, scraping the bottom and sides (use a whisk if lumps begin to form).

Place over medium-low heat and stir occasionally, scraping the bottom and sides

While you wait for your mixture to thicken, take a couple minutes to chop up your chocolate in preparation to adding it to the mixture.

Chop up your chocolate into small pieces

Leave the mixture on medium-low for 10 minutes or so – slower over lower heat is better to give the cornstarch time to cook. As it simmers, the mixture should thicken enough that it will stick to the back of a spoon.

Heat the mixture on medium-low for 10 minutes

Add in the chocolate, and continue stirring for another 2-4 minutes until chocolate is fully dissolved and mixture is very thick. Remove from heat and stir in the vanilla. If you’re concerned about lumps, run mixture through a fine-mesh strainer.

Now add the chocolate in the mixture

Mix, mix, mix.

Continue stirring for another 2-4 minutes until chocolate is fully dissolved and mixture is very thick

Remove from heat and stir in the vanilla.

Remove the mixture from heat and stir in the vanilla

I didn’t have any lumps in my’n but if you get any in yours, simply run mixture through a fine-mesh strainer – problem solved!

Distribute among individual pudding cups or one large serving bowl, and chill until it is cool and set, about 2 to 3 hours.

If you dislike pudding skin, put plastic on top of the pudding and smooth it gently against the surface before refrigerating.

That’s it, here is the final product.

Enjoy this marvelous sugar free chocolate pudding

Time for all that hard work to pay off, get busy enjoying this marvelous little treat.