Delicious And Healthy Chocolate Pudding Recipes

HEALTHY CHOCOLATE PUDDING

Steps:

• Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.

HEALTHY CHOCOLATE PUDDING

Steps:

• Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I've not tried arrowroot and have only tried this recipe with Dutch cocoa powder so can't vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!View Nutrition Facts

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

DELICIOUS AND HEALTHY CHOCOLATE PUDDING

Steps:

• Lightly beat egg whites in a small bowl.
• In a large bowl, mix together cocoa and cornstarch.
• Add 3/4 cups of the milk and whisk mixture until it's smooth.
• In a large saucepan, mix together the rest of the milk, the Splenda and the salt.
• Bring to a boil over high heat, whisking continuously.
• Remove from heat.
• Whisk the cocoa mixture into the milk mixture.
• Bring to a boil over medium-high heat.
• Boil for 2 minutes while whisking continuously.
• Remove from heat.
• Slowly whisk 1 cup of the hot cocoa mixture into the egg whites.
• Pour this mixture back into the pan and cook over medium-high heat, whisking continuously.
• and being careful not to allow the mixture to boil.
• Remove from heat.
• Add vanilla.
• Mix well.
• Pour into 4 serving dishes.
• Cool to room temperature.
• Cover with waxed paper that has been cut to fit the serving dishes (this prevents the pudding from getting a skin).
• Refrigerate for 1 hour.
• Garnish with berries, mint leaves and cocoa.