Silky Mochaccino Pudding
Makes 6 servings
½ cup granulated sugar substitute
½ cup natural cocoa powder
¼ cup cornstarch
1 tsp instant espresso powder
⅛ tsp kosher salt
3 cups 2% milk
4 large egg yolks
1½ tsp pure vanilla extract
4 oz. gluten-free semisweet dark chocolate
Sugar-free, gluten-free frozen whipped topping, thawed, for garnish, optional
Combine the granulated sugar substitute, cocoa powder, cornstarch, instant espresso powder and salt in a large bowl. Whisk the mixture to break up any lumps and thoroughly blend ingredients.
Whisk ½ cup milk into the cocoa powder mixture and beat until smooth and ingredients are blended. Whisk in the egg yolks and vanilla extract until blended.
Pour the remaining 2½ cups milk into a saucepan over medium heat and bring to a simmer, about 5 minutes.
Carefully whisk the hot milk into the cocoa-egg mixture until fully incorporated. Rinse the saucepan and plack back on the burner over medium heat.
Nutrition facts (per serving): calories 233, fat 13 g (saturated fat 8 g), cholesterol 132 mg, protein 9 g, carbohydrates 24 g, fiber 4 g, sodium 111 mg, sugars 14 g
Developed and photographed by Kathleen Keating