Food recipes
Low Fat Chocolate Pudding for Two - Cook's Illustrated
Low Fat Chocolate Pudding for Two - Cook's Illustrated Ingredients: pascha, organic bitter-sweet dark chocolate chips, cocoa, dry powder, unsweetened cornstarch sugars, granulated salt, table milk, fluid, 1% fat, with...
Low Fat Chocolate Pudding for Two - Cook's Illustrated
Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
cocoa, dry powder, unsweetened
cornstarch
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
Directions:
Melt chocolate in double boiler or microwave (microwave for 30 seconds, stir, then microwave for 15-second pulses, stirring after each, until melted).
Combine cocoa, cornstarch, sugar and salt in medium saucepan, whisking to combine.
Add milk all at once and whisk to incorporate.
Add chocolate and whisk together.
Place over medium heat and whisk constantly until smooth.
Once it boils, reduce to low and cook, stirring constantly with a wooden spoon or heat-proof rubber spatula, being sure to scrape edges and corners of pan, for 2 minutes, until thick and glossy.
Off heat, stir in vanilla.
Pour through a fine-mesh strainer into a heat-proof bowl.
Place a piece of plastic wrap directly on surface of pudding to prevent skin formation and refrigerate until cold, 4 hours or more.
Stir gently before dividing and serving.
Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
cocoa, dry powder, unsweetened
cornstarch
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
Directions:
Melt chocolate in double boiler or microwave (microwave for 30 seconds, stir, then microwave for 15-second pulses, stirring after each, until melted).
Combine cocoa, cornstarch, sugar and salt in medium saucepan, whisking to combine.
Add milk all at once and whisk to incorporate.
Add chocolate and whisk together.
Place over medium heat and whisk constantly until smooth.
Once it boils, reduce to low and cook, stirring constantly with a wooden spoon or heat-proof rubber spatula, being sure to scrape edges and corners of pan, for 2 minutes, until thick and glossy.
Off heat, stir in vanilla.
Pour through a fine-mesh strainer into a heat-proof bowl.
Place a piece of plastic wrap directly on surface of pudding to prevent skin formation and refrigerate until cold, 4 hours or more.
Stir gently before dividing and serving.