Being health conscious can seriously hinder your culinary skills when it comes to dessert. I crave serving my guests (and me!) the perfect after meal treat, but then I peek at the ingredient list. Butter, usually in a 3 digit number, heavy cream, white flour, refined sugars. Sigh. A part of me has a real problem making peace with these no no’s.
It’s ok on a special occasion, you might rightfully say. The only problem is that in our household, these special occasions come every Friday.
Here is where this chocolate pudding comes in handy. It is luscious, rich and very satisfying. You can dress it up or down, depending on who you are serving it to (don’t bother with your crystal goblets if your guests happen to still attend daycare). It is a snap to make and uses simple, reasonable ingredients.
So here it is, and thank you chef Michael Smith for the original recipe (which I modified slightly)
Luscious Chocolate pudding
In a small sauce pan, place together:
1 1/2 cups milk (I use low fat)
8 oz (225 gr) chopped dark chocolate
1/2 cup brown sugar
1 tbsp cocoa
1 tbsp vanilla extract
a pinch of salt
In a small bowl, mix together until dissolved (try it with your fingers, it dissolves so much easier)
1/2 cup cold milk
2 tbsp corn starch
Now for the hard work:
Heat the content of the sauce pan on medium heat, whisking constantly until smooth and even. Add the milk and corn starch mixture and continue to whisk, until it thickens up to pudding consistency. Pour in pretty tall glasses such as wine cups, flute or dessert cups. Cover with plastic wrap and chill in the fridge for at least 1 hour. Decorate with your choice of fruits, or even whipped cream and serve. Yum