Mark’s Chocolate Glucomannan Pudding
Posted by Solitary Dancer on May 28, 2006
Chocolate Pudding-
- 2-1/2 Tsp Glucomannan Powder
- 1 Tbs Hershey Special Dark Chocolate Powder
- 2 Cups Water
- 2 Tbs DaVinci Vanilla Syrup
- 3 Tbs DaVinci Carmel Syrup
- 3 Tbs Sierra Mist Free Soda
- 1/4 Tsp Stevia Extract Powder
- 2 (1) grain saccharin tablets
In a blender add all liquid ingredients and sweeteners. Start blender on lowest setting. Pull middle out of blender lid and add Stevia Powder and then add the Chocolate Powder. Let blend for about 30 seconds. Pour into covered bowl and put in the refrigerator. Best if sits in fridge for a least 5-6 hours.
Serve with a little cream and DaVinci Syrup of your choice on top (Carmel is my favorite, but Raspberry is good too), or serve with homemade sugar free whipped cream as shown below.
Image One
Image Two
Mark
Carole said
Mark,
In the above recipe, you don’t state when you add the glucomannan.
Where can you get the Hersey’s Dark Chocolate powder? Have you tried this with chocolate protein powder or low carb Swiss Miss Diet cocoa?
Do you prefer Stevia powder to liquid?
Thanks,
Carole
Solitary Dancer said
Hi Carole,
This recipe is from a friend of mine that I crossed paths with a few years ago.
The glucomannan is a thickening agent and needs to be added a little at a time and thoroughly mixed. It thickens very quickly and it only takes tiny bit. As far as when to add it with the bulk of ingredients in the blender
I don’t use the protein powders and I don;t know about Swiss Miss. I generally looks for the Nestles Cocoa powder to use with baking. I’ve not used what Mark has listed. But, knowing him I’m sure you can find it in the baking aisle of a good grocery store.
I’ve used both powdered and liquid Stevia and I don’t have a preference. They are both just fine.
I do hope this helps.
Deb