If you’re searching for a sweet dessert to serve up on Valentine’s Day which won’t ruin your healthy lifestyle, you’ve come to the right place! This thick and creamy chocolate pudding makes just two portions – so there’s no chance of over-eating – and it contains no added fat, so you won’t have to hit the treadmill after just one spoonful!
You can serve this chocolate pudding plain, but I like to add some strawberries on top for a fruity twist. This chocolate pudding doesn’t just go well with strawberries, though. You can top it with almost any kind of fruit and it will be amazing!
If you’re not keen on coffee, don’t be put off by the addition of ‘instant coffee granules’ in the ingredients list. You really can’t taste the coffee in this pudding at all. Instead of adding flavor, the coffee granules enhance the taste of the chocolate in the cocoa powder – something which is vital in a chocolate pudding recipe which doesn’t actually include any chocolate.
This recipe makes enough to serve two as a snack or dessert, but you can easily decrease the ingredients to make just one serving or increase them to make as many servings as you like. This pudding stores perfectly, so you can make it far in advance when you’ve got a few minutes spare and serve it up when you’re ready to eat.
To prepare this pudding in advance, follow the recipe as it is below and cover each of the ramekins in plastic wrap. You can then store each covered pudding in the fridge for up to five days (the pudding will thicken the longer it’s left to set) or in the freezer for up to six months.
3 tablespoons cornstarch
1 ¼ cup cold skimmed milk
3 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 teaspoon instant coffee granules
½ teaspoon vanilla extract
Optional: strawberries for topping
1. In a small saucepan, whisk the cornstarch into the milk until it’s been completely dissolved.
2. Add in the cocoa powder, sugar and coffee and whisk again to make sure everything is well combined.
3. Place the saucepan over a high heat and bring the pudding mixture to the boil, whisking all the time to make sure nothing sticks to the bottom of the pan.
4. When the mixture begins to boil, reduce the heat down to medium-low and simmer the pudding for 5 minutes. It’s important to carry on stirring, otherwise the pudding will stick to the bottom of the saucepan and burn.
5. After 5 minutes of simmering, the pudding will be thick. Remove it from the heat and stir in the vanilla extract.
6. Evenly divide the chocolate pudding between two ramekins and place them in the fridge. Leave the pudding to chill for at least 2 hours to fully set. Optional: for a fruity twist, top with strawberries before serving.