Chocolate Mocha Pudding

1 1/2 oz Unsweetened chocolate 2 1/2 c Skim milk
1/2 c Double strength coffee; see *
1/4 c Cornstarch
3/4 c Sugar
1/8 ts Salt

Garnish
Fresh raspberries; or
Strawberries; optional

*double strength coffee, coffee made with twice as much instant granules or ground beans as usual

Place the chocolate in a 2-quart, microwave-safe glass bowl and microwave at Medium (50% power) for 2 to 3 minutes. Whisk the milk and coffee into the chocolate. In separate bowl, combine the cornstarch, sugar, and salt; whisk this mixture into the milk mixture. Microwave the entire batter at High for 4 minutes. Whisk the mixture and continue cooking at High for 4 to 6 more minutes, whisking each minute until the pudding thickens. Pour the pudding into eight dessert cups and refrigerate for at least one hour. Before serving, top with a few raspberries or strawberries for garnish.

Preparation time: 20 minutes Chilling time: 1 hour

Yield: about 4 cups

Printer friendly version: Chocolate Mocha Pudding

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