Chocolate Peppermint Indulgence
Smooth, creamy chocolate pudding with a refreshing hint of peppermint — a dessert that’s easy to make and even easier to enjoy!
Equipment
- medium-sized saucepan
- Measuring cups and spoons
- whisk,
- 4 small dessert dishes’
Ingrediënten
- 96 g ½ cup Sucanat
- 16 g 2 tablespoons cornstarch
- 10 g 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- 470 ml 2 cups chocolate or vanilla soy or other nondairy milk
- 85 g 3 ounces nondairy bittersweet chocolate, chopped
- 28 g 2 tablespoons nondairy butter
- ¼ teaspoon pure peppermint extract optional
Instructies
- In a medium-sized saucepan, combine the Sucanat, cornstarch, cocoa powder, and salt.
- Slowly whisk in the milk.
- Cook over medium-high heat, whisking constantly, until the mixture starts to thicken.
- Whisk in the chopped bittersweet chocolate and nondairy butter, and continue cooking until melted and thickened.
- Stir in the peppermint extract (if using).
- Divide the pudding into 4 small dessert dishes.
- Let the pudding cool completely, then refrigerate for at least 2 hours or overnight.
- Serve cold.
Notes / Tips / Wine Advice:
Serving Tip:
Top with crushed peppermint candies or chocolate shavings for an extra indulgent treat.Wine Advice:
Pair with a rich, dessert-style wine such as a Tawny Port or a dark chocolate-infused wine.Nutritional Information
Calories: 320 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 15 g | Fiber: 3 g | Sugar: 25 g | Salt: 0.1 g
