October 23, 2015 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. 6 oz. unsweetened bakers chocolate or sugar free home made chocolate
This Is My Smoothest Sugar Free Chocolate Pudding Yet!
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Directions
Ingredients
More detailed directions (with pictures)
Alright friends, here are all the ingredients we will need to make some beautifully delicious sugar free 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:
Erythritol:
Salt:
Add it all into your medium sauce pan & mix together.
Mix in the almond milk VERY SLOWLY so that lumps don’t form, then more quickly once the cornstarch mixture is smoothly combined.
Place over medium-low heat and stir occasionally, scraping the bottom and sides (use a whisk if lumps begin to form).
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.
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.
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.
Mix, mix, mix.
Remove 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.
Time for all that hard work to pay off, get busy enjoying this marvelous little treat.
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