Warm chocolate pudding
Updated: 2024-10-08
This dessert can be made vegan by using soy milk instead of regular milk.
Serves 6
- 1 tablespoon ground flaxseeds, also called flaxseed meal
- 3 tablespoons brewed espresso
- 2 1/4 cups skim milk, divided
- 2/3 cup sugar, divided
- 1/8 teaspoon salt
- 2/3 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
In a medium bowl, lightly beat ground flaxseeds with warm espresso using a fork. Set aside.
In a medium saucepan, combine 1 1/2 cups milk, 1/3 cup sugar and salt. Bring to a simmer over medium heat, stirring every now and then.
Meanwhile, in a medium bowl, whisk the remaining 1/3 cup sugar, cocoa powder and cornstarch. Then whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture.
Pour the mixture back into the saucepan. Bring it to a simmer over medium heat. Whisk it constantly, until thickened and glossy — about 3 minutes. Remove from heat.
Whisk about 1 cup of the hot cocoa mixture into the beaten flaxseeds. Add this mixture to the saucepan and cook over medium-low heat. Whisk it constantly, until steaming and thickened — about 2 minutes. Do not let the mixture boil. Whisk in the vanilla extract. Serve warm.
Nutritional analysis per serving
Calories: 157
Total carbohydrate: 35 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 5 g
Saturated fat:
Serving size: 1/2 cup
Sodium:
Total fat: 2 g