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HomeUncategorizedHot Chocolate Pudding

Hot Chocolate Pudding

Tip by Mayo Clinic staff


In this recipe, flax seeds are used in place of eggs and can be made vegan with soy milk.

To make this plant, use a milk substitute.

Number of copies

Serves 6

  1. Low Sodium
  2. Low Fat


  1. 1 tablespoon ground flax seeds (flax meal)
  2. 3 tablespoons espresso
    2 1/4 cups skim milk, divided

  • 2/3 cup sugar, divided
  • 1/8 teaspoon salt

  • 2/3 cup unsweetened cocoa powder
  • 1 tsp vanilla extract 2 tablespoons cornstarch


    In a medium rice bowl, use a fork to lightly beat flax seeds (flax meal) with warm espresso. Set aside.

    In a medium saucepan, combine 1 1/2 cups milk, 1/3 cup sugar and salt. Bring to a boil over medium heat, stirring occasionally.

    Meanwhile, in a medium bowl, whisk remaining 1/3 cup sugar, cocoa powder, and cornstarch. Then add the remaining 3/4 cup milk and whisk until combined. Stir the boiling milk mixture into the cocoa mixture.

    Return mixture to saucepan and bring to a boil over medium heat, stirring constantly, until thick and glossy, about 3 minutes. Remove from fire.

    Stir about 1 cup of the hot cocoa mixture into the beaten flax seeds. Add this mixture to the skillet and cook over medium-low heat, stirring constantly, until steamed and thickened, about 2 minutes. Do not let the mixture boil. Stir in vanilla. Serve hot.

    Nutrition analysis per serving

    Serving Size: 1/2 cup

  • Calories 169
    1. Total Fat
    2. 1 g

  • Saturated Fat Trace

  • Trans Fat
  • 0 g

  • Monounsaturated fat
  • Cholesterol
  • 2 mg

    • Sodium
    • 86 mgTotal Carbohydrates 35 g

    • Dietary Fiber
    • 2g

          Added sugar

            22 g

          1. Protein
          2. 5 g


  • Milk and dairy products
  • 1/2

  • Sweets, desserts and other carbohydrates
  • 2

    by Chef at Mayo Clinic’s Dan Abraham Center for Healthy Living.

August. February 2, 2022




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