This extremely rich pudding tastes like a malted milk ball and is always greatly appreciated by both children and adults. Chocolate and cocoa powder fortified by espresso and vanilla provide intense chocolate flavor, while the malted milk gives it a creaminess despite the low–fat milk. For classic chocolate pudding, simply omit the malted milk powder.
4 cups low–fat
( 1%) milk
1/4 cup cornstarch
1 cup malted milk powder
1/4 cup unsweetened cocoa powder, preferably Dutch–processed
1/4 teaspoon kosher salt
2 ounces unsweetened chocolate, coarsely chopped
1/4 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
In a small bowl, blend 1/2 cup of the milk with the cornstarch.
Combine the malted milk powder, cocoa, and salt in a small heavy saucepan; slowly whisk in the remaining 3 1/2 cups milk, the chocolate, and sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture. Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from the heat and stir in the vanilla extract. Let cool, stirring occasionally, until the custard is just warm.
Pour the pudding into individual 1/2–cup custard cups or small bowls. Cover with plastic wrap and refrigerate until chilled and set.
in advance: You can
prepare the pudding up to 3 days ahead.
Copyright© 1991 by Sally Schneider. Used by permission of Artisan, a division of Workman Publishing Co., Inc., New York. All Rights Reserved. No portion of this publication may be reproduced or distributed in any form whatsoever or stored in a database or retrieval system without the prior written permission of Workman Publishing Co., Inc.