In a large saucepan, combine the sugar substitute, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool for 15 minutes, stirring occasionally.
Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, top with marshmallows and walnuts.
Yield: 5 servings.
This a very easy recipe that you can make from time to time. No need to have resumes including cooking classes to bake this desert. The preparation is around 30 minutes and than comes chilling time.
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