Microwave Chocolate Pudding
Microwave chocolate pudding is a stovetop-style dessert made in one bowl with no pan to scrape. Cornstarch does the thickening, so you need no eggs, and cocoa powder gives a plain, deep chocolate flavor. Stirring after each minute of cooking keeps the pudding smooth and free of lumps. The recipe also allows soy milk and a sugar substitute, which makes it easy to adapt for different diets.
Instructions
Put the sugar, cocoa powder, cornstarch and salt in a 1-quart microwave-safe bowl and stir them together until evenly mixed.
Pour in the cold milk. Whisk with a small wire whisk or an electric mixer until no dry cocoa lumps remain and the liquid looks smooth.
Microwave the bowl on high (100%) power for 3 minutes, then stir well. If you like, rest a microwave-safe lid slightly ajar on the bowl to stop the pudding splattering.
Return the bowl to the microwave on high power for another 4 to 6 minutes, stirring after each minute. The pudding is ready when it has thickened noticeably.
Take the bowl out of the microwave and stir in the vanilla.
Divide the pudding among 4 small custard cups and chill before serving.
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