Kathleen Daelemans
Serves 4 INGREDIENTS
• 1/4 cup sugar
• 1/4 cup cocoa powder
• 2 tablespoons cornstarch
• 2 cups low fat or non fat milk
• 2 ounces bittersweet chocolate
• 1 teaspoon vanilla extract
DIRECTIONS
In a medium, heavy-bottomed sauce pan, stir together sugar, cocoa powder and cornstarch. Turn heat to medium high. Gradually add milk and stir constantly until pudding begins to boil and thicken, about 5 minutes. Reduce heat to medium low, add bittersweet chocolate and continue heating 5 minutes more until pudding is completely thickened. Remove from heat, let cool 5 minutes. Add vanilla and pour into pudding cups. Eat immediately or refrigerate.
TIPS
Serve the pudding in champagne flutes topped with whipped cream, a mint sprig and chocolate shavings.
© 2008 MSNBC Interactive
MANAGE YOUR RECIPES
