3 tablespoons unsweetened cocoa powder
1/2 tablespoon gelatin
1 tablespoon Wheat-Free Market Sweetener
1/2 cup milk
1/4 cup heavy cream
1/4 teaspoon vanilla extract
In a small pot combine the cocoa powder, gelatin and sweetener. Add milk and cream and whisk over medium-low heat. Whisk and cook until bubbles begin to form on the side of the pan and the cocoa powder has been dissolved. Stir in vanilla. Taste for sweetness and adjust if needed.
Pour into 2 small serving dishes and cover with plastic wrap. Refrigerate for at least 2 hours or until pudding is set.