Chocolate Pudding in a Mug

Recipe By :Arthur Schwartz, Posted to by Barbara Heller
Serving Size : 1

1 Tablespoon cornstarch
2 Tablespoons cocoa powder
2 Tablespoons sugar
3/4 cup soymilk — or rice milk
1/4 teaspoon vanilla

In a large mug (at least 12 oz) dissolve cornstarch, cocoa, and sugar in milk. Microwave on high for 90 sec or until mixture boils (see below). Stir in vanilla. Chill in refrigerator at least 1 hour.

NOTES : ** I use a pyrex measuring cup instead of a mug. This way I can watch that the pudding doesn’t boil over.

** It takes longer than 90 sec with my microwave. I usually nuke it for 1 min, stir, nuke for 30 sec, stir and nuke again in three 30 min intervals watching through the door to stop and stir when it starts to overflow. I want the total nuking time to be at least 60 seconds *after* it first boils so that the cornstarch is completely cooked through.

** After you’ve made it once or twice you can adjust the cocoa and sugar to suit your tastes. eg. I find that when I use Dutch processed (dark) cocoa, I need only 1 T of cocoa powder.

“NY Daily News, 9/19/1990”
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Per serving: 219 Calories (kcal); 2g Total Fat; (6% calories from fat); 8g Protein; 47g Carbohydrate; 3mg Cholesterol; 98mg Sodium

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