Sugar-Free Chocolate Pudding

Instructions

1. Step 1

   Whisk the cocoa powder, cornstarch, sugar substitute, and salt together in the saucepan until evenly combined.

   Ingredients used: 35.0 gr Cocoa Powder, 35.0 gr Cornstarch, 1.0 gr Fine Salt, 100.0 gr Granulated Sugar Substitute

   Cookware: Balloon whisk, medium saucepan

2. Step 2

   Gradually whisk 3/4 cup of the cold milk into the dry mixture to make a smooth slurry.

   Ingredients used: 150.0 ml Whole Milk

   Cookware: Balloon whisk, medium saucepan

3. Step 3

   Gradually whisk the remaining milk into the slurry until uniform.

   Ingredients used: 450.0 ml Whole Milk

   Cookware: Balloon whisk, medium saucepan

4. Step 4

   Cook over medium heat, whisking continuously, until the pudding thickens and begins to bubble.

   Timer: 7 min (fixed)

   Cookware: Balloon whisk, medium saucepan

5. Step 5

   Reduce to low heat and cook while whisking for 1 minute.

   Timer: 1 min (fixed)

   Cookware: Balloon whisk, medium saucepan

6. Step 6

   Remove the saucepan from the heat. Whisk in the vanilla extract and butter until the butter is fully incorporated.

   Ingredients used: 15.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: Balloon whisk, medium saucepan

7. Step 7

   Divide the hot pudding evenly among four ramekins and let it stop steaming heavily.

   Timer: 10 min (fixed)

   Cookware: medium saucepan, ramekin

8. Step 8

   Refrigerate the puddings until cold and fully set.

   Timer: 120 min (fixed)

   Cookware: ramekin