Ingredients

• 1/4 cup sugar
• 3 tablespoons cornstarch
• 2 teaspoons instant coffee mix or espresso powder
• OPTIONAL 1/2 teaspoon ground cinnamon
• Pinch salt
• 2 cups lowfat chocolate milk
• 2 ounces bittersweet chocolate, very finely chopped
• 1 teaspoon vanilla extract
   

Directions

1. Whisk the sugar, cornstarch, coffee, cinnamon, and salt in a large saucepan.
2. Whisk in milk over medium heat, then cook for about five minutes, stirring occasionally at first, then frequently, and constantly at the end, until mixture thickens to pudding consistency.
3. Remove from heat; add chocolate and vanilla, whisking until chocolate is smooth.
4. Serve warm or pour into five containers, placing plastic wrap directly on the pudding surface to keep a skin from forming.
5. Refrigerate up to five days.

Tips / Substitutes:

Substitute regular sugar for splenda (use half the amount)

For less of coffee flavor use 1 tsp coffee.

For the chocolate I prefer ones with 72% to 100% cocoa

Calories Per Serving: less than 170
Servings: 5

Preparation Time: 20 min