Low Fat Chocolate Pudding for Two - Cook's Illustrated |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. Melt chocolate in double boiler or microwave (microwave for 30 seconds, stir, then microwave for 15-second pulses, stirring after each, until melted).
2. 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.
3. 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.
4. 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.
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