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.
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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I was really pleased with how well this turned out and it was truly not a hard recipe to execute. The only thing that was different about mine was substituting the evaporated milk with sweetened condensed milk (because that's what I had on hand) and leaving out the sugar. The final product was deliciously creamy and perfect in my chocolate trifle... I will definitely make this again!
This was easy to make and delicious. I took the recommendation of one reviewer and heated the milk before adding it to the stovetop, worked great! I used 70% chocolate which gave the pudding the deep, not-to-sweet chocolate flavor. Added alittle whipped topping for company.
This pudding was super rich and uber chocolatey -- definitely satisfying anyone's chocolate cravings. I only had one problem with the recipe: I did not get the number of servings out of it that I was supposed to -- even though I measured them out. I ended up only getting 5 ramekins of pudding instead of 6. That sixth serving must've gone to some chocoholic in another universe.
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