Home-style Chocolate Pudding ~ S
1/4 c. THM Sweet Blend (or Truvia type sweetener)
1/2 t. xanthan gum
dash sea salt
1 c. unsweetened almond milk
1 oz. unsweetened baking chocolate, chopped
1 egg yolk, slightly beaten
1 T. butter
1/2 t. vanilla
Combine the sweetener, xanthan gum, and salt in a small sauce pan. Stir in the almond milk and chopped chocolate. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Gradually stir about half of the hot mixture into egg yolk (to temper). Return to mixture in saucepan. Cook and stir over medium heat 3 - 4 minutes more. Do not let mixture boil. Remove pan from heat; stir in the butter and vanilla. Pour into serving dishes, cover top of pudding with wax paper touching pudding to prevent fats from settling at the top and forming 'scum' layer. Chill (overnight is preferable). Top with heavy cream whipped with some Sweet Blend or Stevia.
Note: Since the almond milk does not have the fat content of regular milk, this makes a thinner set pudding. You can make a thicker version of this by substituting some of the almond milk with heavy cream.
To learn more about THM, click here: Trim Healthy Mama