Sugar Free Chocolate Pudding
1 1/4 cup of Unsweetened Almond Milk
1/4 tsp. of kosher salt
2 tbsp. of unsweetened cocoa powder
1 1/2 tbsp. of baking Truvia
1 tsp. of ground cinnamon
1 tsp. of chocolate extract
1 tbsp. of Bovine Gelatin (I used Bernard Jensen's)
2 tbsp of water
In a small sauce pan, add in your milk, salt, cocoa powder, truvia, cinnamon and chocolate extract and then whisk. Place your saucepan on the stove burner and heat up your milk mixture (med-high heat.) While the milk mixture is heating up, in a small bowl (or cup) combine your gelatin and water to dissolve the gelatin (this will prevent your gelatin for becoming hard or to develop any lumps.) Once the milk mixture has come to a boil, add in your gelatin and water mixture. Continue whisking until the gelatin is well incorporated and no lumps are formed. Transfer your mixture into two (or one) wine glasses or container of your choice. Refrigerate for 4-6 hours.
Top the pudding with your favorite berry and/or a dollop of whip cream.