White ramkein with chocolate pudding covered in gluten-free cocoa with two gold teaspoons

These gluten-free chocolate pots are lovely and light with a smooth, silky texture, so you can indulge your chocolate cravings guilt-free.

Gluten-Free Chocolate Pots

These gluten-free chocolate pots are lovely and light with a smooth, silky texture, so you can indulge your chocolate cravings guilt-free.
Prep Time 15 mins
Course Dessert
Servings 4

Ingredients
 

  • 3 tablespoons Splenda
  • tablespoons cocoa powder gluten-free, plus extra for dusting
  • ½ cup boiling water Roughly about 125 ml
  • 2 teaspoons powdered gelatine
  • 1 tin reduced-fat evaporated milk Roughly about 375 ml

Instructions
 

  • Combine the Splenda, cocoa powder and 2 tablespoons of the boiling water in a small heatproof bowl and blend until smooth.
  • In another small heatproof bowl, combine the remaining boiling water with the gelatine and leave for 1 minute until it becomes spongy.
  • Stir briskly with a fork until the gelatine dissolves, then set aside to cool for 5 minutes. Stir in the cocoa mixture.
  • Place the evaporated milk in a large bowl and beat with electric beaters for 1–2 minutes or until light and fluffy.
  • Fold in the cocoa mixture with a metal spoon, mixing it until smooth. Transfer the mixture to a jug and stir to combine.
  • Immediately pour the mixture through a fine-meshed sieve into four ½ cup (125 ml) capacity serving pots or glasses.
  • Cover with plastic film and chill in the fridge for 4–5 hours until set.
  • Dust with extra cocoa powder and serve.
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This recipe has been extracted from the book The CSIRO and Baker IDI Diabetes Recipe Book, by the Baker IDI Heart & Diabetes Institute and CSIRO, published by Penguin, RRP $35.00.

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