Chocolate Pudding (Low-fat)

This low-fat chocolate pudding is impossibly creamy for something so light. A splash of brewed espresso deepens the cocoa flavor without adding any fat, giving each spoonful that intense, bittersweet richness you crave.

Cornstarch and nonfat milk do the heavy lifting here, thickening into a velvety custard that coats the back of a spoon. Semi-sweet chocolate chips melted into the warm base add glossy body and just enough indulgence.

The whole thing comes together in one saucepan in about 15 minutes, then chills in individual ramekins until set and cool.

Chef Tips

• Whisk constantly once the milk hits the pan. Cornstarch can clump fast, and lumpy pudding is no fun to eat.
• Use real espresso or strong coffee. It doesn’t make the pudding taste like coffee; it amplifies the chocolate.
• Press plastic wrap directly onto the surface of each ramekin before chilling to prevent a skin from forming.
• Let it chill at least 2 hours for the best thick, scoopable texture.

Variations

• Mexican chocolate pudding: Add ¼ teaspoon cinnamon and a pinch of cayenne to the dry mix.
• Mocha pudding: Double the espresso for a more pronounced coffee-chocolate combo.
• Dairy-free version: Swap the nonfat milk for oat milk and use dairy-free chocolate chips.