From the March/April 2006 issue of Cooking Smart --
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
2 cups lowfat milk
1/2 cup sugar
2 teaspoons vanilla extract
Combine cocoa powder, cornstarch and salt in 1 quart saucepan. Add just enough milk to make smooth paste. Gradually stir in remaining milk and sugar. Cook over medium heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in vanilla. Pour into four serving dishes and chill.
The recipe said you could substitute unflavored soymilk for the milk and agave nectar for the sugar (gee, fresh out of agave nectar!). I also divvied up the servings easily into five 1- cup ramkins. That's about the extent of my dessert serving dishes right now!
It really does taste like chocolate caramels!
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