Creamiest Chocolate Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe earned our Test Kitchens' highest rating. A combination of cocoa powder and dark chocolate offers acidity and flowery notes. Store tightly covered in the refrigerator up to five days. For a pretty presentation, dip mint sprigs in water and gently dredge in sugar; let dry on a wire rack. Ingredients:
1/2 cup granulated sugar |
3 tablespoons cornstarch |
3 tablespoons unsweetened cocoa |
1/4 teaspoon salt |
2 1/2 cups 1% low-fat milk |
1/2 cup evaporated fat-free milk |
2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped (about 1/4 cup) |
1 teaspoon vanilla extract |
fresh mint sprigs (optional) |
Directions:
1. Combine first 4 ingredients in a medium, heavy saucepan; stir with a whisk. Gradually add low-fat milk and evaporated milk, stirring with a whisk. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. Pour about 2/3 cup pudding into each of 6 (8-ounce) ramekins; cover surface of each serving with plastic wrap. Chill at least 4 hours. Remove plastic wrap; serve. Garnish with fresh mint sprigs, if desired.
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