Double Chocolate Pudding
With this dessert, you get a creamy chocolate fix that manages to keep saturated fat and calories low, using antioxidant-rich, high-quality cocoa powder and a modest amount of sugar.
A chunk of dark chocolate melted in at the end doubles the chocolate flavor.
The pudding needs to set in the refrigerator for at least 3 hours; it can be refrigerated for up to 3 days.
Ingredients
- 1/3 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder, preferably not Dutch-process
- 2 tablespoons plus 1 teaspoon cornstarch
- 2 cups cold low-fat milk (1 percent)
- 1 teaspoon pure vanilla extract
- 1 ounce dark chocolate (60 to 70 percent cacao), finely chopped, plus optional chocolate shavings, for garnish
- 1/4 teaspoon salt
- Whipped cream for serving (optional)
Directions
Step 1
Whisk together the sugar, cocoa and cornstarch in a medium saucepan (off the heat). Gradually add the milk, whisking until smooth.
Step 2
Place over medium heat; cook, whisking constantly, until the mixture thickens and starts to bubble at the edges, about 6 minutes. Reduce the heat to low; cook, whisking frequently, for 1 minute, then remove from the heat.
Step 3
Add the vanilla extract and the dark chocolate, stirring until the chocolate has melted and the mixture is smooth. Stir in the salt. Transfer to a serving bowl, individual dessert bowls or ramekins. Cover with plastic wrap and refrigerate until set, at least 3 hours and up to 3 days.
Step 4
Serve garnished with a small dollop of whipped cream and a sprinkling of chocolate shavings, if desired.