Quick and Creamy Microwave (for the heatwave) Chocolate Pudding

Posted on 22 July 2011

We’re having a heatwave, a tropical heatwave, and the temperature’s rising to 100°. So do I hold off cooking dessert? No! I get out a microwaveable bowl and whisk up this quick and creamy chocolate pudding without adding a single degree to the house.

Essentially guilt-free (except for the sugar), it can also be guilt-optional, letting you choose whether or not to add all the butter or top with whipped cream. It tastes rich using skim milk, and, unlike many puddings, has no egg yolks to sabotage your summertime shape. There’s no saucepan to scrub—you can cook it right in the serving bowl—so in some small way you’re doing your part to conserve water during the drought.

But most important, there’s no sweating over a hot stove. In fact, there’s no sweating at all, since it’s as easy as directions on the back of a My-T-Fine box. For this reason, what began as a summertime recipephany (adapted from The Hershey’s Chocolate Treasury) is now my go-to recipe for a quick chocolate fix any time.

Quick and Creamy Microwave Chocolate Pudding

I buy cocoa by the 5-lb. bag.

  • 2/3 cup sugar (can adjust to taste)
  • 3/8 cup cocoa (can adjust to taste)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/4 cups skim milk (can add a little more if you add more cocoa)
  • 2 tablespoons butter or margarine
  • 2 teaspoons vanilla

Combine sugar, cocoa, cornstarch and salt in a medium micro-proof bowl, and gradually sir in milk. Microwave on high 5 minutes, whisking twice during the cooking. Then, microwave on high 2-3 minutes or until cooked and thickened. Whisk in butter and vanilla. Pour into bowls (if you want), press plastic wrap onto surface. Cool, and chill thoroughly. 4-5 servings.

If you want to double this, you will need to double the cooking time (or see how it goes with your microwave).

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