I love pudding… well certain kinds. I’ve never been crazy about rice pudding – it’s a texture thing. But chocolate! Well, that’s another story. And hey, use dark chocolate and skim milk and I’ll even argue its good for you in addition to tasting amazing. This recipe comes from one of my favorite books of all time – The Joy of Cooking.

Chocolate Pudding
1 3/4 cup milk
1/2 cup sugar
2 oz unsweetened chocolate, chopped
1/8 TSP salt
3 TBSP cornstarch
1/4 cup milk
1 TSP vanilla

Heat first portion of milk, sugar, chocolate and salt over medium heat until chocolate is melted.

In a separate glass, mix cornstarch and second milk together until smooth. Add slowly to the chocolate mixture. Let pudding come to a simmer, reduce heat to low – stir continuously. Cook one minute. Remove from heat, stir in vanilla.

Put into bowls and cover with plastic wrap – pushing the wrap right to the surface of the pudding. Refrigerate at least 4 hours. Serve with fruit for even more flavour!

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