Prep 5 mins
Cook 10 mins
This recipe makes for a small portion - just enough for two people, and it's low-fat, so it satisfies that dessert craving without being too decadent. You can substitute 2% milk, though the pudding will be a little less thick; it's not worth making with 1% or skim. (If, like me, you only have skim in the house, but you keep half-and-half for coffee, use 1 cup skim and 1/4 c half-and-half.) Adapted from Cook's Illustrated. http://bit.ly/U6ORv7 Link will fail if you are not a subscriber.
- 1 ounce bittersweet chocolate, chopped
- 1 tablespoon cocoa powder, preferably Dutch-process
- 2 tablespoons cornstarch
- 1⁄4 cup granulated sugar
- 1 pinch table salt
- 1 1⁄4 cups whole milk (see header note)
- 1 teaspoon vanilla extract
- Melt chocolate in double boiler or microwave (microwave for 30 seconds, stir, then microwave for 15-second pulses, stirring after each, until melted).
- Combine cocoa, cornstarch, sugar and salt in medium saucepan, whisking to combine. Add milk all at once and whisk to incorporate. Add chocolate and whisk together.
- Place over medium heat and whisk constantly until smooth. Once it boils, reduce to low and cook, stirring constantly with a wooden spoon or heat-proof rubber spatula, being sure to scrape edges and corners of pan, for 2 minutes, until thick and glossy.
- Off heat, stir in vanilla. Pour through a fine-mesh strainer into a heat-proof bowl. Place a piece of plastic wrap directly on surface of pudding to prevent skin formation and refrigerate until cold, 4 hours or more. Stir gently before dividing and serving.