CHOCOLATE PUDDING IN A MUG RECIPES
CHOCOLATE PUDDING IN A MUG RECIPE - FOOD.COM
Adapted from fatfreevegan.com, this is a simple recipe to satisfy chocolate cravings. I like to stir some sliced banana in, or try replacing the vanilla essence with mint, coconut, almond or orange essence.
Total Time 4 minutes
Prep Time 2 minutes
Cook Time 2 minutes
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a large mug, dissolve cornflour, sugar and cocoa in the milk.
- Microwave on high for 90 seconds or until mixture boils.
- Stir in vanilla.
- Chill in the refrigerator for an hour or so.
Nutrition Facts : Calories 149.2, FatContent 1.8, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 2.9, CarbohydrateContent 37.1, FiberContent 4.1, SugarContent 25.4, ProteinContent 2.6
CHOCOLATE PUDDING IN A MUG RECIPE - COOKEATSHARE
Provided by Global Cookbook
Number Of Ingredients 5
Steps:
- In a large mug (at least 12 ounce) dissolve cornstarch, cocoa, and sugar in lowfat milk. Microwave on high for 90 sec or possibly till mix boils (see below). Stir in vanilla. Refrigeratein refrigerator at least 1 hour. Notes:** I use a pyrex measuring c. instead of a mug. This way I can watch which the pudding doesn't boil over. ** It takes longer than 90 minutes with my microwave. I usually nuke it for 1 minutes, stir, nuke for 30 sec, stir and nuke again in three 30 minutes intervals watching through the door to stop and stir when it starts to overflow. I want the total nuking time to be at least 60 seconds*after* it first boils so which the cornstarch is completely cooked through. ** After you've made it once or possibly twice you can adjust the cocoa and sugar to suit your tastes. Eg. I find which when I use Dutch processed (dark) cocoa, I need only 1 Tablespoons of cocoa pwdr.
Nutrition Facts : ServingSize 247 g, Calories 311, FatContent 1.33 g, TransFatContent 0.0 g, SaturatedFatContent 0.8 g, CholesterolContent 4 g, SodiumContent 227 g, CarbohydrateContent 66.5 g, FiberContent 1.2 g, SugarContent 54.05 g, ProteinContent 8.19 g
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