Author and Food Network chef Kathleen Daelemans says this pudding—which you can whip up with pantry ingredients including sugar, cocoa powder, cornstarch, bittersweet chocolate and vanilla extract—is best eaten just five minutes after it comes off the stove, when it’s barely set.
Servings: Makes 4 servings
. 1/4 cup sugar
. 1/4 cup cocoa powder
. 2 tablespoons cornstarch
. 2 cups low-fat or non-fat milk
. 2 ounces bittersweet chocolate
. 1 teaspoon vanilla extract
In a medium, heavy-bottomed sauce pan, stir together sugar, cocoa powder and cornstarch. Turn heat to medium high. Gradually add milk and stir constantly until pudding begins to boil and thicken, about five minutes.
Reduce heat to medium low, add bittersweet chocolate and continue heating five minutes more until pudding is completely thickened. Remove from heat, let cool five minutes.
Add vanilla and pour into pudding cups. Eat immediately or refrigerate.
Recipe created by Kathleen Daelemans / oprah.com