This Mint Chocolate Pudding is rich and creamy with a hint of mint. It makes a perfect after-dinner dessert. Best of all, it is sugar-free and gluten-free!
I originally made a mint chocolate pudding for my Mint Chocolate Delight. I decided that I liked it so much that I would have a dedicated post to just this wonderfully delicious pudding. It has a hint of mint, but you could add more mint flavor if desired. I used Creme de Menthe liqueur for the mint flavor. Creme de Menthe is NOT the same thing as peppermint. I much prefer the fresh mint taste of Creme de Menthe. It is not as overpowering as peppermint is.
I used to think that pudding was hard to make from scratch and that if you were going to make pudding, it should come from a box. Now I know differently! It is actually quite simple, quick, and easy to make pudding at home. All you need to do is melt all your ingredients together, stir in a little xanthan gum for thickening, and chill it. How easy is that?!
I like this particular pudding recipe because it has a hint of mint. It makes for a really good palette cleanser at the end of a meal. I have racked my brain to think of a better and more appetizing word than “palette cleanser”, but I can’t come up with anything that describes this better. I had garlic pizza the other night followed by this mint chocolate pudding, and my garlic breath was gone!! Now my hubby can kiss me again!
I would recommend splitting this pudding into 6 or 8 servings. Of course, the number of servings depends on how big your portion sizes are!
One last tip… When it is time to add the xanthan gum, go slowly. Sprinkle some on top of the chocolate mixture, whisk it in, sprinkle more, and repeat. If you add too much at one time, it will clump and the pudding will be lumpy. If this method doesn’t work for you, try adding the xanthan gum to a small amount of the pudding (roughly 2-4 tablespoons) before adding it to the full mixture.
Sugar-Free Mint Chocolate Pudding
- 1 Cup Heavy Cream
- 1 Cup Milk or Unsweetened Almond Milk
- 1/2 Cup Xylitol or favorite granulated sweetener
- 5 oz Semi-Sweet Chocolate Chips Option: sugar-free chocolate chips
- 2 Tablespoons Unsalted Butter
- 1 Teaspoon Xanthan Gum
- 2 Tablespoons Creme de Menthe Liqueur
- 1/2 Teaspoon Vanilla extract
In a medium saucepan over medium heat, melt butter, chocolate, heavy cream, milk, and xylitol together. Heat slowly and stir frequently until chocolate and butter are fully melted (5-10) minutes.
Sprinkle the xanthan gum slowly into the chocolate mixture while whisking. Continue to heat for 5 minutes over low heat, whisking constantly.
Remove from heat and add creme de menthe and vanilla extract. Refrigerate for 2-3 hours and serve chilled.