Silky Mochaccino Pudding

Kathleen Keating
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Chocolate, Pudding, Mochaccino, Gluten-Free

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

June 2014