Cooking Light uses 1% milk and fat free canned milk, but I used only the 2% milk that I always have on hand. So you will need to check out their recipe if you want to lower the fat even more. This Chocolate Pudding has a rich chocolate flavor that comes from both cocoa and bittersweet chocolate, and it has velvety smooth texture. It's a keeper for sure. Hope you'll give it a try.
Adapted from Cooking Light
1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons cocoa
1/4 teaspoon salt
3 cups milk-I used 2% fat
2 ounces bittersweet chocolate, finely chopped (I used Ghirardelli 60% cacao, found in the baking aisle)
1 teaspoon vanilla
In a large sauce pan add the sugar, cornstarch, cocoa and salt and stir together with a whisk until well combined. Whisk in the milk over medium high heat. Stir continuously until the pudding starts to boil, then reduce the heat, and continue to cook and stir for 1 minute, until the pudding is thick.
remove the pan from the burner and stir in the chopped chocolate and vanilla. Stir until the chocolate is completely melted. Pour pudding into 6 (1 cup) dishes. You'll have about 2/3 cup pudding per dish. Place plastic wrap directly onto the surface of pudding. Place in refrigerator and chill for at least 4 hours before eating. Enjoy!
NOTE: Stir the whole time the pudding is on the burner or it may scorch.
Some reviewers suggested heating the milk in the micro-wave first to lower the cooking time of the pudding. That will work; just watch the milk closely so it doesn't bubble over.