“After dinner mint” chocolate pudding

Sugar-free chocolate pudding topped with whipped cream, cookie crumbs and mint

Preparation time : 20 mins + 1 hr 30 mins refrigeration time Cooking time : 10 mins Servings : 6
  • 1 cup xylitol
  • 1/2 cup cocoa powder
  • 1/4 cup corn flour
  • pinch salt
  • 2 1/2 cup milk
  • 1/4 cup butter, diced
  • 2 tsp vanilla essence
  • 2 Tbs xylitol
  • 1 Tbs mint leaves
  • 1/3 cup cream, whipped
  • 6 sugar-free biscuits, crumbled
  • 6 mint leaves

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.