- Yield 4 servings
- Prep 20 mins
- Cook 10 mins
- 1/4 cup cornstarch
- 1/2 cup sugar
- 5 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 cups non-fat milk
- 2 teaspoons vanilla
- 1/3 cup sweet and spice California walnut sprinkles (see recipe)
Stir together the cornstarch, sugar, cocoa powder and salt. Shake ingredients through a strainer into a medium saucepan.
Slowly add the milk, whisking constantly, especially as the pudding thickens, until it begins to boil, about 5-7 minutes. Boil for 2 minutes, whisking constantly, then remove from heat and stir in the vanilla.
Scrape the pudding into a bowl, press a piece of plastic wrap directly on the surface and refrigerate; do not stir the pudding as it cools.
Stir together the cornstarch, sugar cocoa powder and salt, then shake them through a strainer into a 2-quart microwave-safe bowl.
Slowly add the milk, whisking constantly to prevent lumps.
Cook uncovered at full power for 3-5 minutes, or until mixture is quite hot. Whisk vigorously and cook 2-4 minutes, or until pudding begins to boil and thicken. Whisk again and cook a final 2-4 minutes.
Stir in the vanilla, the press a piece of plastic wrap directly on the surface of the pudding. Refrigerate until set; do not stir the pudding as it cools. Spoon the pudding into bowls and sprinkle each serving with one-quarter of the walnut sprinkles.
Makes about 4, ¾ cup servings; 1 serving = ¾ cup, and with sprinkles contains ¼ oz. of walnuts.