“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
- MINT “SUGAR”:
- 2 Tbs xylitol
- 1 Tbs mint leaves
- TO SERVE
- 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.