For dessert, Michelle prepared a favourite of her household, a Decadent Chocolate Pudding.
For this recipe, Michelle used dark, dutched cocoa like Cocoa Camino for its health benefit which include reducing risk of heart problems.
- 1/4 cup cornstarch
- 1/4 cup cocoa (dutch processed)
- 1/2 cup cane sugar
- 1/8 teaspoon sea salt
- 3 cups milk (we used 2% milk, any should work)
- 1/2 cup semi-sweet or dark chocolate chips (the good ones!)
Source: South Arm Older Adults Cooking Club
|In a medium saucepan, combine cornstarch, cocoa powder, sugar and salt.
Add milk and whisk to combine.
|Cook over medium high heat and whisk for several minutes until it is warm and thickening. It does take some time for the mixture to thicken.
|Add chocolate chips and continue to whisk until the mixture is quite thick.
The pudding will thicken further in the fridge.
|Spoon the pudding into serving cups.
Michelle likes to use tiny canning jars, ramekins or glass yogurt cups for this. It gets a little messy spooning the thick pudding into the tiny canning jars.
Refrigerate until firm (at least for a few minutes).