Imported from Instagram
Sugar-Free Chocolate Pudding
A delicate chocolate pudding made with milk, cocoa, and dark chocolate, sweetened with erythritol. The dessert sets in the refrigerator and can be cut into individual portions.
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Ingredients
- 600 g milk (Plant-based milk may be used.)
- 60 g erythritol (May be replaced with sugar or honey.)
- 30 g unsweetened cocoa powder (Sift.)
- 120 g dark chocolate (The authors use chocolate with no added sugar; chop.)
- 3 g agar-agar (May be replaced with 9 g gelatin.)
- salt (A pinch.)
- additional sweetener (To taste; the source mentions adding it additionally during preparation.)
Steps
- 1
In a small saucepan, combine the milk, erythritol, sifted cocoa powder, agar-agar, and a pinch of salt. Add sweetener to taste, if desired.
- 2
Place the saucepan over heat and warm the mixture, whisking constantly to prevent lumps from forming.
- 3
Chop the dark chocolate.
- 4
Add the chopped chocolate to the milk mixture and stir until melted.
- 5
When the mixture is almost boiling, remove it from the heat and pour it into a cup, mold, or clean cardboard milk carton.
- 6
Cover the mold with plastic wrap and refrigerate the pudding for several hours, until it thickens.
- 7
Remove the pudding from the mold and serve, cut into portions.
Notes
The authors report the nutritional values per one of 10 servings: 89 kcal, 4.8 g fat, 7.8 g carbohydrates, and 3.2 g protein. The exact chilling time is not specified—the pudding should thicken in the refrigerator over several hours.
Nutrition per serving
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