When you’re in need of a low carb, zero/low sugar dessert at short notice, it’s good to have one or two recipes up your sleeve that you can throw together with minimal fuss or fancy ingredients. This lovely little chocolate heartthrob fits the bill. And yet for all its simplicity it’s definitely one to savour and whisper “yum” to. This probably has something to do with the generous dark chocolate topping you need to break through to reach the fruity, nutty, choccy squidge below.
Thanks to Meng Ai who shared this recipe with me. I added a couple of spoonful’s of chia to her recipe to add a little extra volume and nourishment. But you may prefer it unadorned. I also added a few blueberries, as I think they complement the flavour of chocolate so damned well. Do feel free to keep it super simple though. You won’t be disappointed.
Ingredients below are for 4 servings:
300g cottage cheese 2 tbsp milled sweetener* 2 tbsp cocoa powder Few drops of caramel essence (optional) 2 tbsp chia seeds 75g no added sugar chocolate Handful of blueberries Handful of walnuts 4 whole walnuts to decorate
*Natural sweetener options could include xylitol, erythritol, allulose. Allulose won't need to be milled. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
Whizz the cottage cheese in a food processor. Or give it a good mash until its smooth. Add the sweetener and cocoa powder and blend well. Adding a few drops of caramel essence if you fancy. Add the chia seeds. Stir in well. Leave for 5 to 10 minutes before dividing the mixture evenly between 4 small bowls or ramekins. Keep back 4 whole walnuts to decorate the top. Roughly chop the rest. Press the blueberries and chopped walnuts into each dessert. Break up the chocolate into pieces and melt in a heat proof bowl in a pan of simmering water. Spread an even layer of chocolate over each pudding and pop the walnut on the top. Cool in the fridge for a minimum of an hour prior to serving.
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