Double-Chocolate Pudding

4
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
6
Difficulty
Easy
A super-rich, double-chocolate treat. Though we serve it chilled, it’s fabulous eaten warm, too.

Ingredients

WeightWatchers Bite size dark chocolates

1 oz

low fat chocolate milk

2 cup(s), at room temperature, divided

cornstarch

3 Tbsp

aerosol whipped cream

6 Tbsp

Instructions

  1. In a small pot, over very low heat, melt chocolate, stirring constantly, about 1 minute. Add 1 1/2 cups milk and cook, stirring occasionally, to combine, about 1 to 2 minutes.
  2. Meanwhile, in a small bowl, mix remaining 1/2 cup milk with cornstarch until well-blended with no lumps; add to pan with chocolate-milk mixture. Increase heat to medium and bring to a boil, stirring constantly; boil for 1 minute. Reduce heat to low and cook until thickened, about 30 seconds; pour about 1/3 cup pudding into each of 6 small ramekins. Cover ramekins with plastic wrap, pressing plastic down onto the surface of pudding (so skins don't form) and refrigerate until chilled. When ready to serve, top with whipped cream. Yields about 1/3 cup pudding and 1 tablespoon whipped cream per serving.

Notes

You can serve this pudding warm, too.

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