Thursday, October 23, 2014

Decadent Ghirardelli Chocolate Pudding

Decadent Ghirardelli Chocolate Pudding
Adapted from: recipe called Silky Chocolate Pudding.
Serves: 3

1/2 cup cornstarch
1/3 cup Agave
1/4 teaspoon salt
1 1/2 cups skim or 2% milk
3 ounces of Ghirardelli Intense Dark Chocolate
1/2 teaspoon pure vanilla extract

Combine the cornstarch, Agave, and salt in a small saucepan on medium heat
Slowly whisk in the milk, stirring slowly so no lumps form
Then after the cornstarch mixture is incorporated stir briskly for two minutes
Place over low heat for 10 more minutes, stirring ocasionally to keep from sticking
Add the chocolate and stir for 2 to 4 minutes and allow the mixture to become quite thick
Remove from heat and stir in vanilla
Spoon pudding into pretty dishes and refrigerate for 2 hours
Add cool-whip (optional)

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