Sugar-Free Chocolate Pudding

How to Make Sugar-Free Chocolate Pudding

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1. Whisk the cocoa, cornflour, sweetener and salt in a saucepan. Add a splash of the milk and whisk to a smooth paste, then whisk in the rest.

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2. Set the pan over medium heat and stir constantly with a whisk until the mixture comes to a gentle simmer, 6 to 7 minutes.

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3. Simmer for 1 minute more, stirring, until thick enough to coat the back of a spoon. Take the pan off the heat and stir in the vanilla.

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4. Pour into four small cups and serve warm, or chill for 30 minutes.

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Notes for Getting It Right

• Whisk out every lump of cocoa at the start; they do not dissolve once the milk is hot.
• If the pudding is too thick, whisk in a splash of milk while it is still warm.
• Press a piece of baking parchment onto the surface to stop a skin forming as it cools.

What to Serve with Sugar-Free Chocolate Pudding

• A few raspberries
• A spoonful of Greek yogurt
• Chopped almonds

Storing & Reheating Sugar-Free Chocolate Pudding

Keeps in the fridge, covered, for up to 3 days.

Sugar-Free Chocolate Pudding FAQ: Common Questions

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.