Lower fat chocolate pudding for twoPosted: July 15, 2009
Well Cook’s Illustrated has not only come up with fabulous cooking for two dinners and sides, but also great desserts. This is great because sometimes we just want dessert on only one night and not the entire week or different desserts each night. This way I can make only the amount we want and none leftover to tempt us later! This was not only fantastic but not too bad for us, so we didnt feel too guilty enjoying it!
|1||ounce bittersweet chocolate , chopped|
|1||tablespoon cocoa , preferably Dutched|
|Pinch table salt|
|1 1/4||cups whole milk|
|1||teaspoon vanilla extract|
Melt chocolate over double boiler or in microwave. Cool slightly.
Whisk together cocoa powder, cornstarch, sugar, and salt in heavy-bottomed medium saucepan. Add milk all at once and whisk to incorporate. Whisk in melted chocolate.
Bring mixture to boil over medium heat, whisking until smooth. Once boiling, reduce heat to low and cook, stirring constantly with heatproof rubber spatula or wooden spoon and making sure to scrape edges of pan, for 2 minutes. (Mixture will become thick and glossy.)
Remove pan from heat and stir in vanilla. Pour pudding through fine-mesh strainer and into heatproof bowl, pushing gently with spatula or spoon and leaving any solids in strainer. Place plastic wrap directly on surface of pudding to prevent skin from forming. Refrigerate for 4 hours or until completely chilled. (Pudding will keep for up to 2 days.) Gently stir pudding before transferring to individual bowls and serving.