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WW Double Chocolate Pudding


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  • 1 oz Bittersweet chocolate
  • 2 Cups low fat chocolate milk, room temp, divided
  • 3 Tbsp cornstarch
  • 6 Tbsp aerosol whipped cream



Step 1

In a small pot, over very low heat, melt chocolate, stirring constantly, about 1 minute
Add 1 1/2 cups milk and cook, stirring occasionally to combine, about 1-2 minutes
Meanwhile in a small bowl, mix remaining 1/2 cup milk with cornstarch until well blended with no lumps
Add to pan with chocolate milk mixture
Increase heat to medium and bring to a boil, stirring constantly; boil for about 1 minute
Reduce heat to low and cook until thickened, about 30 seconds
Pour about 1/3 cup pudding into each of 6 small ramekins
Cover ramekins with plastic wrap, pressing plastic down onto the surface of pudding (so skins don't form) and refrigerate until chilled
When ready to serve, top with whipped cream


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