Chocolate-Almond Puddings with Amaretti Crumb Topping
- 2 cups low-fat (1%) milk
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons plus 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 4 amaretti cookies (Italian macaroons), coarsely crumbled (about 1/4 cup)
- Bring milk to simmer in heavy small saucepan.
- Whisk sugar, cocoa powder and cornstarch in heavy medium saucepan to blend.
- Gradually whisk in hot milk.
- Whisk over medium heat until mixture comes to boil, thickens and is smooth, about 4 minutes.
- Remove mixture from heat; let stand 2 minutes.
- Whisk in vanilla and almond extracts.
- Divide pudding among four 3/4-cup souffle dishes or custard cups.
- Refrigerate until cold, about 2 hours.
- (Can be prepared up to 1 day ahead.
- Cover and keep refrigerated.)
- Sprinkle with crumbled amaretti and serve.
lowfat, sugar, cocoa, cornstarch, vanilla, almond extract, amaretti cookies
Taken from www.epicurious.com/recipes/food/views/chocolate-almond-puddings-with-amaretti-crumb-topping-4079 (may not work)