Andrew

This Is My Smoothest Sugar Free Chocolate Pudding Yet!

May 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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