Bittersweet Chocolate Mud Pots |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Quick and simple but lingers rich velvet on the raste buds... Ingredients:
3/4 cup sugar |
1/4 cup cornstarch |
2 tablespoons unsweetened cocoa powder (plus more for dusting) |
pinch ground nutmeg |
3-1/2 cups milk |
4 ounces bittersweet chocolate, chopped |
1 teaspoon vanilla extract |
whipped cream or whipped topping, for serving (optional) |
Directions:
1. 1. In a medium-size heavy-bottomed saucepan, whisk together the sugar, cornstarch, cocoa powder and nutmeg. Gradually add milk, whisking constantly to keep mixture from getting lumpy.
2. 2. Transfer saucepan to stovetop, and heat over medium heat, stirring constantly with a wooden spoon. Bring to a boil (about 10 minutes), then boil 2 minutes.
3. 3. Remove from heat and add chopped chocolate. Stir until all pieces are melted. Stir in vanilla. Strain into a large bowl, then divide into individual cups and cover. Refrigerate until cold, about 2 hours. Serve with whipped cream or whipped topping, dusted with cocoa, if desired
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