Goals: Decadent-tasting dishes that are as low in sugar and fat as possible. --- I made the pudding exactly as described and found it yummy so I made it a second time with a slight alteration. I decreased the sugar to 1/3 cup and used non-fat milk. I found less sugar intensified the chocolate flavor, which I LOVED. And I honestly don't notice a difference between whole milk and fat-free milk. --- I made this in the microwave, but I actually find the stovetop version less error-prone. With small kids I am easily distracted and with 1-minute intervals I am more likely to forget there's pudding in the microwave! Whereas if I set the mixture over medium heat and stir it until it begins to thicken, I am forced to not get distracted. --- For extra flavor-enhancement, consider adding 1/2 teaspoon powdered instant espresso or coffee. (As recommended by a similar recipe, New-Fashioned Chocolate Pudding, on cooking.com.)

Reviewed On: Oct. 19, 2009