Mocha-Cinnamon Pudding
1/4 cup sugar
3 tablespoons cornstarch
2 teaspoons instant coffee mix or espresso powder
1/2 teaspoon ground cinnamon
pinch salt
2 cups low fat chocolate milk
2 ounces bittersweet chocolate, very finely chopped
1 teaspoon vanilla
Whisk the sugar, cornstarch, coffee, cinnamon and salt in a large saucepan. Whisk in milk over medium heat then cook for about five minutes, stirring occasionally at first, then frequently and constantly at the end, until mixture thickens to pudding consistency. Remove from heat; add chocolate and vanilla, whisking until chocolate is smooth. Serve warm or pour into containers, placing plastic wrap directly on the pudding surface to keep a skin from forming. Refrigerate up to five days.
The recipes says that this serves five but I disagree. I filled four ramekins about half way each. Next time I make this, I'll be doubling it so that it fills all four completely. It would also look great in martini glasses and the picture in from the magazines shows it garnished with fresh raspberries which looks completely delish!
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| This actually doesn't look that great but, trust me, it is AMAZING! |
I just made up a double batch of this and it is SO GOOD! I also realized that I accidentally only put in half the chocolate on the first batch. It was still delish but the right amount of chocolate definitely makes this a richer treat.
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