Flaxseed takes the place of eggs in this recipe, which can be made vegan by using soy milk.

Serves 6

Ingredients:

       
  • 1 tablespoon ground flaxseeds (flax meal)
  •    
  • 3 tablespoons brewed espresso
  •    
  • 2 1/4 cups skim milk, divided
  •    
  • 2/3 cup sugar, divided
  •    
  • 1/8 teaspoon salt
  •    
  • 2/3 cup unsweetened cocoa powder
  •    
  • 1 teaspoon vanilla extract
  •    
  • 2 tablespoons cornstarch

Directions:

In a medium bowl, lightly beat ground flaxseeds (flax meal) with warm espresso with a fork. Set aside.

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

Meanwhile, in a medium bowl whisk the remaining 1/3 cup sugar, cocoa powder and cornstarch. Then whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture.

Pour the mixture back into the saucepan and bring it to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.

Whisk about 1 cup of the hot cocoa mixture into the beaten flaxseeds. Add this mixture to the saucepan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. Do not let the mixture boil. Whisk in vanilla. Serve warm.

Nutritional Analysis (per serving)

Serving size: 1/2 cup
  • Total carbohydrate: 35 g
  • Dietary fiber: 2 g
  • Sodium: 86 mg
  • Saturated fat: Trace
  • Monounsaturated fat: <1 g
  • Total fat: 1 g
  • Cholesterol: 2 mg
  • Protein: 5 g
  • Calories: 169
  • Dairy foods low-fat or fat-free: 1/2
  • Sweets: 2
  • Protein and dairy: 1/2
  • Sweets: 1 1/2
  • Milk and milk products: 1/2
  • Sweets desserts and other carbohydrates: 2
Last Updated: 2015-08-21
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