Borrowed from Cooking Light, if you can remember that you have to make this ahead of time, then it’s the perfect dessert!

Chocolate Pudding

1/2 c. sugar AND 1/4 t. salt

3 T. EACH cornstarch AND cocoa

1 can (370 mL) 2% evaporated milk

1 2/3 c. milk (I use 1 or 2%)

2 oz. (about 1/4 c.) bittersweet chocolate (70% is best)

1 t. vanilla

Combine the first 4 ingredients in a saucepan and then over low heat, gradually whisk in all of the milk.

Once it’s all well mixed, bring to a boil over medium-high heat, while whisking constantly.

Reduce the heat and simmer for about 1 minute until it thickens, then remove the pan from the heat and stir in the chocolate until it’s melted and smooth. Lastly add the vanilla and mix well.

Pour about 2/3 c. of the pudding into 6 small bowls or ramekins and carefully cover the surface of each with plastic wrap.  Chill at least 4 hours, though I think overnight is best.

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