Chocolate Pudding-Sugar Free And Oh-So-Yummy!

1. 1

   Pour milk, cream and agave into a medium sized pot. Add chopped chocolate. Stir in cocoa and salt. Heat over medium heat, stirring frequently, until cocoa is dispersed and chocolate is melted. Continue to heat until mixture is quite hot.

2. 2

   Meanwhile, crack eggs into a small mixing bowl. Stir cornstarch into water until smooth. Stir cornstarch water into eggs. Set aside. Open Sweet-N-Low packets and place into a small bowl. Measure vanilla into another small bowl.

3. 3

   When milk mixture in pot is quite hot, like hot chocolate, spoon about 1 cup into the egg mixture and mix well. This tempers your eggs so they don't scramble when you add them to the pot. Once your eggs are well mixed, pour this egg mixture back into the pot with the rest of the hot milk, etc. Continue to cook until this mixture is very thick. It will coat a spoon thickly. At this point you can remove the pot from the heat and blend mixture with a stick blender, or pour into a blender and blend until completely smooth. Now add the vanilla and the sweetener to the mix. Blend well.

4. 4

   Pour the pudding into serving-sized bowls or into one or two larger bowls. Place in the fridge until cold. Eat. Yum yum.

* Per serving · 4 servings · Values may vary.

No additional tips available.