- June 26, 2006 at 5:45 pm #236946LissKeymaster
Home-Alone Chocolate Pudding
If you’re not alone, don’t worry — just double this quick microwave recipe.
3 tablespoons sugar
2 tablespoons Dutch process
European cocoa (see Note below)
1 tablespoon cornstarch
3/4 cup skim milk, (or 1% or 2% Milk)
1/4 teaspoon vanilla extract
Cool-Whip frozen light topping (optional)
walnut pieces (optional)
Combine sugar, cocoa, and cornstarch in a 1-quart glass measure, and stir well. Gradually add milk, stirring with a wire whisk.
Microwave milk mixture at HIGH for 90 seconds, and stir well. Microwave again at medium-high for 90 seconds, or until mixture is thickened.
Add the vanilla extract, and stir well with a wire whisk. Pour into small bowl/dish. Chill well.
Top with Cool Whip and/or small walnut pieces if desired.
Note: There are 2 types of cocoa powder – Dutch process and American style. Dutch process cocoa is treated with an alkali to neutralize its naturally acidic taste, making it a little more mellow. Neither style is necessarily better than the other.
The important distinction is that, because they have different acidity levels, the two types will produce different chemical reactions when combined with the same ingredients. Use Droste brand for Dutch processed and Ghirardelli or Hershey’s for American Style. Do yourself a favor and make this recipe with the Dutch process.
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