Chocolate Pudding Recipe- Homemade

This is a great tasting homemade chocolate pudding that is also low in fat. You can adjust this recipe to suit your own taste.

3/4 cup sugar
1/3 cup baking cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups fat free milk
1 (5 oz.) can evaporated milk
1 oz. German sweet chocolate, grated
1 teaspoon vanilla extract
1/4 cup whipped topping

Directions

In a large, heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually stir in the fat free milk and evaporated milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until pudding is thickened.

Remove from heat. Stir in the grated chocolate and vanilla. Spoon pudding into dessert dishes. Serve warm or cold with a dollop of whipped topping.

The Raspberry Mousse Is Fabulous

The raspberry mousse is fabulous. Rather unbelievably, given the ingredients, it has the same mouth-feel as a thick, creamy mousse, and is fruity and filling. The truffles too, are impressive on their own merits, rather than as a "healthy" option. Again, a complete success.

I am rather more ambivalent about the cheesecake, which is too coconut-y for my palate and has a lingering aftertaste. But having said that, when I serve the leftovers to my dairy-phobic friend, he almost swoons in delight, as he hasn't tasted as delicious a pudding for years - well, at least not at my house.

After her tutorials, which cost from £125 for two hours, Bygrave hands out recipe cards so her students can prepare the recipes independently. She can also tailor recipes to avoid using nuts.

The question is, would I make her puddings again? Absolutely, but seeing as how I'm not allergic, I might well polish mine off with a mountain of double cream.