You may also like
Categories:Viewed: 29 - Published at: 9 years ago
Ingredients
- 1/2 cup Heavy Whipping Cream
- 1 1/2 cup Almond Milk (Original Unsweetened)
- 1/3 cup Cocoa Powder
- 1/2 cup Splenda (or sugar substitute)
- 3 Egg Yolks
- 1 tsp. Xanathan Gum
- 2 tsp. Vanilla Extract
- 1 tsp. Salt
Method
- Whisk heavy whipping cream, cocoa powder, splenda, and 1 cup almond milk in saucepan over medium-high heat. Bring to a simmer and remove from heat.
- In separate bowl whisk together 1/2 cup almond milk, egg yolks, xanathan gum, salt, and vanilla extract.
- Gradually whisk the hot cocoa milk into the egg mixture. Mix well for about 2 minutes.
- Return combined mixture to saucepan and cook over medium-high heat. Whisk constantly until mixture comes to a boil.
- Reduce the heat to a simmer and continue whisking pudding for another 2 minutes.
- Pour into container, cover and refrigerate 4 hours or until pudding sets.
