Rating: 4.5 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

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.

Kathy Farrell-Kingsley
Recipe by Cooking Light December 2007

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Chocolate Therapy: Indulgent Recipes to Lift Your Spirits

Nutrition Facts

194 calories; calories from fat 21%; fat 4.6g; saturated fat 2.7g; mono fat 0.9g; poly fat 0.1g; protein 5.9g; carbohydrates 35g; fiber 1.4g; cholesterol 6mg; iron 0.9mg; sodium 175mg; calcium 191mg.
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