Cooking spray
2 ounces bittersweet chocolate, chopped
1½ teaspoons unflavored gelatin
2 tablespoons boiling water
1/3 cup plus 1 teaspoon sugar
2 tablespoons unsweetened cocoa powder, more for garnish
2 tablespoons cornstarch
Pinch salt
2 cups 1 percent low-fat milk
8 chocolate wafer cookies
1/4 cup heavy cream

Coat 4 ½-cup ramekins with cooking spray. Put the chocolate in a medium, heat-proof bowl and set aside. Put the gelatin in a small bowl, add the water and stir until dissolved. Set aside.

In a medium saucepan whisk the sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 6 minutes. Boil for 1 minute.

Remove from the heat and stir in the reserved gelatin, being sure to scrape in any solidified gelatin too. Immediately pour the pudding into the bowl of chocolate and let sit for 2 minutes. Stir until the chocolate is melted and smooth. Allow the pudding to cool for 10 minutes.

Arrange one chocolate wafer in the bottom of each ramekin. Top with half of the chocolate pudding. Top with a second cookie and the remaining pudding. Cover the ramekins with plastic wrap and chill for at least 3 hours. Whip the cream with the remaining 1 teaspoon sugar. When the pudding has chilled and set, run a knife around the edge of each ramekin and unmold the pudding towers onto individual plates. Spoon a dollop of whipped cream on top of each tower. Garnish with cocoa powder.

Makes 4 servings
Serving size: 3/4-cup

Per Serving:
Calories 320; Total Fat 15 g; (Sat Fat 8 g, Mono Fat 2.5 g, Poly Fat 0.75 g) ; Protein 8 g; Carb 45 g; Fiber 2 g; Cholesterol 25 mg; Sodium 130 mg

Excellent source of: Iodine
Good source of: Protein, Riboflavin, Vitamin D, Calcium, Phosphorus

Copyright, 2008, Ellie Krieger, All rights reserved