This dessert from Mary Ann Gove of Cottonwood, Arizona is ready to eat in just 10 minutes! But it has the creamy texture of pudding that's cooked on the stove.
- 1 tablespoon cornstarch
- 1 cup 2% milk
- 1/2 cup milk chocolate or semisweet chocolate chips
- 1/4 cup whipped topping
- In a microwave-safe bowl, combine cornstarch and milk until smooth. Add chocolate chips. Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice.
- Pour into dessert dishes. Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping. Yield: 2 servings.
Originally published as Creamy Chocolate Pudding in Cooking for 2 Spring 2005, p7
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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