When I saw the recipe for this rich creamy pudding, I thought it would be the perfect treat for a hot summer day. I had never made pudding before, so this was an entirely new adventure for me, stepping into an unknown world. Following the directions to a T, something happened along the way because the pudding didn’t solidify and instead it was a chocolate soup. While chocolate soup is delicious, I decided to improvise as you sometimes have to do when things don’t turn out the right way. I stuck the pudding in the freezer, forming a decadent chocolate frozen treat.
You’re probably asking What’s the secret ingredient? That’s up to your imagination. To me the secret ingredient is the soy milk since most pudding recipes use whole milk. The soy milk makes the recipe a bit healthier and suitable for lactose-free eaters. (In each serving, there are 170 calories, 3 g protein, 29 g carbohydrates, 5 g fat and 2 g fiber.)
The creamy secret-ingredient pudding recipe is from Fitness Magazine. To make the frozen treat version, just stick it in the freezer once it’s made.
~ 2 ounces bittersweet chocolate, melted
~ 1/2 cup granulated sugar
~ 1/4 cup unsweetened cocoa powder
~ 2 1/2 tbsp cornstarch
~ 1/4 tsp coarse salt
~ 2 cups plain light soy milk
~ 1 tsp pure vanilla extract
1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Gradually whisk in soy milk until mixture is smooth.
2. Cook over medium heat, whisking constantly, about 4 minutes, or until mixture begins to bubble and thicken. The consistency is perfect when the mixture coats the back of a wooden spoon. Whisk in melted chocolate.
3. Pour into six 6-ounce ramekins. Lay a piece of plastic wrap over surface of each pudding to prevent a skin from forming.
4. Chill 2 hours, or until well set.
If you’re looking for a decadent, refreshing dessert for the chocolate-lover, this is sure to satisfy.