Coffee and Chocolate Pudding |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an espress recipe from Coup de Pouce, issue December 2006. This needs to be in the fridge for 4 hours. Ingredients:
1/2 cup brown sugar, packed |
1/4 cup cornstarch |
3 tablespoons unsweetened cocoa powder |
1 tablespoon instant coffee |
1 dash salt |
2 cups non-fat soymilk |
2 ounces bittersweet chocolate, chopped |
1 teaspoon vanilla |
Directions:
1. In a saucepan, mix brown sugar, cornstarch, cocoa powder, coffee and salt. Add slowly soy milk and bring to boil at medium heat.
2. Reduce heat and let simmer for 1 minute or until thicken. Remove saucepan from the heat. Add chocolate and stir until melted. Add vanilla and stir.
3. Spread pudding in 4 individual serving dishes. Cover the surface with plastic wrap and put in the fridge for at least 4 hours.
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