Microwave Chocolate Pudding
4 (1/2 cup) servings
- 1/3 cup cocoa powder, unsweetened
- 1/2 cup Domino® Granulated Sugar
- 2 tablespoons cornstarch
- 1 3/4 cups milk
- 2 tablespoons butter or margarine, cut into thin pats
Place cocoa, sugar and cornstarch in an 8-cup glass measure or deep microwaveable bowl; stir to blend. (If cocoa has lumps, sift first.) Using fork or wire whisk, briskly and gradually whisk in milk so there are no lumps; add butter.
Microwave uncovered on 100% power (HIGH) 4 minutes; stir briskly. Continue microwaving 2 minutes longer. Stir to combine thickened edges with liquid center. Cook 1 to 2 minutes longer, or until mixture thickens to a creamy, spoonable consistency.
Immediately place waxed paper or plastic wrap directly on surface of pudding to prevent skin from forming.
Serve warm or pour into dessert dishes and refrigerate.