Dark Chocolate Pudding
|2||cups reduced fat (2%) milk, divided|
|3||tablespoons Stevia In The Raw® Bakers Bag|
|2||tablespoons packed brown sugar|
|2||tablespoon unsweetened Dutch-process cocoa power|
|Pinch of salt|
|4||ounces bittersweet (70 percent) chocolate|
|1||teaspoon vanilla extract|
Heat 1 ¾ cup of the milk in a heatproof measuring cup in the microwave (or a small pan over medium heat) until bubbles form in a ring around the edge. Set the hot milk aside.
In a heavy medium saucepan, whisk the stevia, brown sugar, cornstarch, cocoa, and salt with the remaining ¼ cup cold milk. Cook over medium heat, whisking often, until the mixture is thick enough for your finger to leave a line on coated spoon, about 5 minutes. Do not let the mixture boil.
Off the heat, add the chocolate and mix until it is melted. Stir in the vanilla. Return the mixture to the heat until it is very thick, about 1 minute. Divide the hot pudding among 5 pudding cups or small bowls. To avoid a skin forming, press plastic wrap onto the surface of each serving. Cool and serve the pudding lukewarm, at room temperature, or refrigerate until chilled, 4 hours, before serving. Dark Chocolate Pudding keeps for 4 days, covered, in the refrigerator.
Per Serving (1/2 cup): 200 calories, 12g fat (6g saturated fat), 25g carbohydrate, 5g protein, 2g dietary fiber, 100 mg sodium.
by Sheila M. Chase
The recipe states to “Set the hot milk aside.” No where in the recipe does it say to add the hot milk into the recipe! I am assuming, from making my own pudding, that you add the hot milk to the chocolate mixture then “cook over medium heat, whisking often, until the mixture is thick enough for your finger to leave a line”....etc?? Any comments/