Rocky Road Pudding

1. 1

   In a large saucepan, combine the sugar substitute, cocoa, cornstarch and salt.

2. 2

   Stir in milk until smooth.

3. 3

   Cook and stir over medium-high heat until thickened and bubbly.

4. 4

   Reduce heat; cook and stir 2 minutes longer.

5. 5

   Remove from the heat.

6. 6

   Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.

7. 7

   Bring to a gentle boil; cook and stir for 2 minutes.

8. 8

   Remove from the heat.

9. 9

   Gently stir in vanilla.

10. 10

    Cool for 15 minutes, stirring occasionally.

11. 11

    Transfer to individual dessert dishes.

12. 12

    Cover and refrigerate for 1 hour.

13. 13

    Just before serving, top with marshmallows and walnuts.

No additional tips available.