bittersweet chocolate pudding

Oh my goodness, this stuff is sooooo good.  The last time I made it, I couldn't even wait for it to cool down.  I burned my tongue licking the hot saucepan, and I ended up sporting chocolate smudges all over my face.  It's that good.

I first found this recipe on Tasty Kitchen.  The original, submitted by ericalea, calls for whole milk and egg yolks, and that's what I made the first time.  It was amazing.  But, the second time I made it, I decided to try lightening it up with 2% milk and egg substitute...still amazing! 

Bittersweet Chocolate Pudding

adapted from Tasty Kitchen

• 2 T. cornstarch
• 1/8 t. salt
• 1/3 cup cocoa powder
• 1/2 cup sugar
• 2 cups reduced fat milk or milk substitute
• 1/2 cup egg substitute
• 2 T. butter
• 2 t. vanilla

In a medium saucepan, whisk together the cornstarch, cocoa powder, salt, and sugar.  In a separate bowl, combine the milk and egg substitute.  Gradually pour the milk mixture into the saucepan, whisking until thoroughly mixed.  Heat over medium heat, stirring constantly, until mixture starts to boil; boil for 1 minute.  Remove from heat and stir in butter and vanilla.  Serves 4.