When I was growing up, my very favorite dessert was chocolate pudding that my Mom would make from the box. You know the one you simply mixed with milk, heated and then refrigerated before serving? Nothing fancy, but I LOVED that stuff! I enjoyed the creamy texture, the chocolate flavor, and of course the dollop of real whipped cream my Mom would use to garnish each of our pudding bowls to “fancy them up”.
My love of chocolate pudding still exists although I rarely make it anymore. When I do occasionally make this childhood favorite, I make it from scratch using bittersweet chocolate, egg yolks, just a little sugar, milk and heavy cream.
Budino di Cioccolato is simply Italian for chocolate pudding, and I recently went in search for a chocolate pudding recipe that would still be rich and creamy but lighter in calories and fat than my favorite tried and true recipe. This recipe is adapted from one I found in an old Cooking Light magazine, and even without the added fat it is very rich and creamy with a deep chocolate flavor. I find a little goes a long way though, so even though it is much healthier than my old favorite, I create small servings that will easily satisfy my chocolate craving.
- 1/2 Cup Granulated Sugar
- 3 Tablespoons Cornstarch
- 3 Tablespoons Unsweetened Dutch Process Cocoa
- Dash of salt
- 2 1/2 Cups 1% Low Fat Milk
- 1/2 Cup Evaporated Fat-free Milk
- 3 Ounces Bittersweet Chocolate, Finely Chopped
- 1 Teaspoon Vanilla Extract
- Whipped Cream
- Combine the sugar, cornstarch, cocoa, and salt in a heavy saucepan, and mix.
- Add the low fat and evaporated milk slowly, blending it into the cocoa mixture with a whisk.
- Bring to a boil over medium heat whisking continuously.
- Reduce the heat to a simmer, and continue to cook over low heat until the mixture has thickened, about 8 minutes.
- Stir in the chopped chocolate and vanilla and whisk until smooth.
- Pour the hot pudding into 6 (8 ounce) ramekins and cover the surface of each with a square of plastic wrap to prevent the pudding from developing a skin on top.
- Refrigerate for at least 4 hours.
- To serve, remove the plastic and garnish each ramekin with a dollop of whipped cream.