Pot de Crème au Chocolat

Traditionally, French Pot de Crème is a rich baked custard. My version is actually a dark rich chocolate pudding with no eggs, no heavy cream and no baking in a tiresome water bath.
To entice cooks to be more careful about dessert calories and provide a recipe that takes less time to prepare, I have borrowed the wonderful French title for this dessert since the flavor of my Pot de Crème au Chocolat is as deep and rich as the French version. Great served warm or cold. Yes, you could top it with whipped cream and perhaps serve with a rolled cookie.

No sense in making only 2 servings since it’s so good you will want another one to eat the next day.

Makes 4 generous servings.

½ cup +2 tablespoons granulated sugar
1 ¾ tablespoons cornstarch
1 tablespoon unsweetened cocoa powder
1 ¾ cup reduced fat or skim milk

4 ounces bittersweet chocolate, chopped with a serrated-edged bread knife or 4 ounces bittersweet chocolate chips
( I used Ghirardelli 60 % Cocoa Bittersweet Chocolate Chips)
½ tablespoon unsalted butter
1 teaspoon vanilla extract
⅛ teaspoon kosher salt

Whisk sugar, cornstarch and cocoa powder in a 2-quart saucepan. Pour in milk and combine with a wire whisk. Bring mixture to a boil over medium heat, stirring constantly. Turn heat to low and stir until thick, about 2 minutes more.

Remove pan from heat and stir in the chocolate, butter, vanilla and salt. Whisk to combine. Pour into serving dishes.

Serve warm or refrigerate covered until ready to eat.

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