This pudding happened thanks to the fact that once upon a time (two weeks ago), I decided it might be a good idea, since they were on sale and would make a nice Christmas stocking gift (two mutually exclusive factors, ‘of course ;-)), to get a pack of little dark chocolates. Here they were, sitting around, and I just looked at them and wondered, would they really make a good gift? because I’d never actually tried these different varieties of Green and Black’s. Well, only one way to find out, ey? Because what if they were nasty and ‘yay here you go, from me!’? tsk tsk, not good. So… I had to guinea pig them first, of course :-D The hazelnut dark chocolate (mind you, its 60% minimum so a lot sweeter than the 90% Lindt that I love and continues to be my favorite) was surprisingly delicious and I quite like the little 16g servings sooooooo. I made some chocolate mousse pudding. It really ends up being very mousselike and tasty even though there isn’t much beating involved!
1 pot 0% Total Greek yogurt
1 tablespoon coconut flour
2 tablespoon cocoa
1 scoop chocolate whey
1 scoop vanilla whey
1/2 scoop casein (vanilla)
1. Mix all ingredients together (with a spoon).
2. Melt a little16g dark chocolate with hazelnut au bain marie
3. Drizzle chocolate on top of the mix.
Macros per Serving (out of 1):
23g carbos (4g sugars/4g fiber)
If you want to cut down on carbos even more, leave out the choco or make it a 90%? :-)))))))))))))) (PS – consider freezing it before adding the melted choco for a hot/cold experience the kind you get with ice cream + hot chocosauce).
Caboommmm, that’s it. What a shot to the system! What a spoonful of chocoheaven! What a warawaaa!