Chocolate Peppermint Indulgence

Name: Chocolate Peppermint Indulgence
Prep time: 5 min
Cook time: 10 min
Ingredients: 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)

Smooth, creamy chocolate pudding with a refreshing hint of peppermint — a dessert that’s easy to make and even easier to enjoy!

Couverts4

Preparation 5

Preparation time:10

Print Recipe

Equipment

medium-sized saucepan
Measuring cups
Whisk
4 small dessert dishes’

Ingredients

▢ 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

Instructions

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.