I'm trying to perfect the low calorie hot chocolate that is thick as to the point of being almost pudding like or spoonable and easy to make in a microwave.
I'd like to base it on almond milk, cocoa, a stevia-sugar derivate (erythritol or splenda) and a thickening agent.
I've been experimenting with cornstarch, psyllium husks and xanthan and guar gum but haven't yet managed to make the ideal hot chocolate yet.
Any tips or advice how to achieve that consistency?