Time to table: 25 minutes
Makes 2 servings (may be doubled)
Ingredients:
· 2 tablespoons sugar (I used truvia)
· 2 tablespoons unsweetened cocoa powder
· 1 tablespoon cornstarch
· 1 cup skim milk
· 1 teaspoon vanilla
Directions:
Directions:
Stir together sugar, cocoa powder and cornstarch in a medium saucepan until thoroughly mixed. Slowly whisk in milk.
[TIPS for NEW COOKS: If you add the milk all at once, the pudding will turn out lumpy. “Slowly whisk in milk” is kitchen code for the technique used to mix dry and liquid ingredients without lumps. It’s simple to master. First, make sure the dry ingredients are completely mixed. Here, that means that no lumps, even tiny ones, of sugar, cocoa or cornstarch remain. Work out any last remaining pesky ones with the back of a spoon pressed against the saucepan. Next, pour the milk into a liquid measuring cup, that is, one with a spout for easy pouring. Pour a tablespoon or two of milk into the cocoa mixture and stir until the liquid is fully absorbed. Repeat tablespoon by tablespoon until the combined mixture is more liquid than dry, then add the remaining milk.
Cook until thick over medium heat, stirring regularly, especially as mixture gets hot. Stir in vanilla. Pour into two small dishes and refrigerate at least 15 minutes to continue the thickening process.
