Dark Chocolate Pudding

A large batch of this old-fashioned pudding contain just 2 tablespoons of added sugar instead of the usual 1/2 cup or more. It also calls for just 2 tablespoons of cornstarch, thanks to the thickening benefits of the unsweetened cocoa and dark chocolate that also make it a chocolate-lover's dream.

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  • 2 cups reduced fat (2%) milk, divided
  • 3 tablespoons Stevia In The Raw® Bakers Bag
  • 2 tablespoons packed brown sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • Pinch of salt
  • 4 ounces bittersweet (70 percent) chocolate
  • 1 teaspoon vanilla extract
Heat 1-3/4 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 1/4 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.

nutrition information

Per Serving: cal. (kcal) 200, Fat, total (g) 12, sat. fat (g) 6, carb. (g) 25, fiber (g) 2, pro. (g) 5, sodium (mg) 100, Percent Daily Values are based on a 2,000 calorie diet
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