Prep 15 mins
Cook 0 mins
Wonderful way to enjoy chocolate pudding without all the fat. Very satisfying considering there isn't a drop of cream or a pat of butter in it. Cooling time is cook time.
- 1⁄4 cup sugar
- 1⁄4 cup cocoa powder
- 2 tablespoons cornstarch
- 2 cups nonfat milk
- 2 ounces bittersweet chocolate, roughly chopped
- 1 teaspoon vanilla
- In a saucepan, stir together sugar, cocoa, and cornstarch; while stirring, gradually add milk and cook until thickened and bubbly, about 5 minutes.
- Reduce heat to medium low and add bitterseet chocolate; cook, stirring, another 3 minutes; remove from heat and cool 5 minutes; add vanilla; pour into dessert dishes and serve or lay plastic on pudding surface and refrigerate.
I found that the times and nutritional information were way off with this recipe. Based on the listed time, I assumed it would be set and ready to serve, but it wasn't-so I had to use it as a sauce. Also-the chocolate that I used listed 15g fat/ounce-the recipe calls for 2 oz-which works out to a fairly high fat content over 4 servings, plus the fat of the cocoa powder. It did have a rich taste, but may need some revisions in prep, and don't assume this is as low in fat as the NI suggests.
Bittersweet is my favorite chocolate and doesn't everyone love pudding? How could this miss! Add to that the fact that it's low fat and (in my case) sugar free because I used Splenda and this is worth 5 stars at the least. It's deep chocolate creamy goodness at it's best. I did add a 1/2 tsp of cinnamon for no other reason than I wanted too. Total yummm. Made for Comfort Cafe, Jan 09.
Congrats! Great recipe, easy to make