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.
Yield:
6 servings
Nutritional Information
Calories
194
Caloriesfromfat
21 %
Fat
4.6 g
Satfat
2.7 g
Monofat
0.9 g
Polyfat
0.1 g
Protein
5.9 g
Carbohydrate
35 g
Fiber
1.4 g
Cholesterol
6 mg
Iron
0.9 mg
Sodium
175 mg
Calcium
191 mg
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)
Preparation
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.
Chocolate Therapy: Indulgent Recipes to Lift Your Spirits,
December 2007
