Serves 2 to 4
Total Time 20 minutes
3 Tbsp. cornstarch, 5 Tbsp. sugar, 2 Tbsp. unsweetened cocoa powder 2 cups skim milk, 1 tsp. pure vanilla extract
In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. Add the milk and stir until very smooth. Cook on medium heat, stirring constantly, until the pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously, for 3 or 4 minutes. Stir in the vanilla, pour the hot pudding into a decorative serving bowl or individual custard cups, and serve warm or chill for about 2 hours, until cold and set.
You can always replace the skim milk with whole milk for a richer pudding. And if you want a more intense chocolate hit, replace the cocoa powder with 2 or 3 ounces of high-quality semisweet chocolate, such as Scharffen Berger. Melt the chocolate separately, then whisk it into the other ingredients. Cook, stirring, until the mixture simmers and thickens. Add vanilla and serve.
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