Quick mix for chocolate fix

Photo by Debra Samuels

Boston Globe, February 11, 2009

Instant cocoa mixes are made for the moments when you come in from shoveling, can’t feel your fingers or toes, and need something hot and nourishing – fast. This easy hot cocoa mix requires only boiling water. To make it, mix nonfat dried milk with high-quality unsweetened cocoa powder and a modest amount of sugar. Dried milk is made from milk that’s fortified with vitamins A and D. Carnation brand yields the best results. After you stir your homemade mix into a cup of hot water, add mini marshmallows with a few chocolate chips for extra melting richness.
Turn the cocoa mix into a pudding treat by adding cornstarch. Pudding is one of the first things kids learn to cook, stirring the mixture with a long-handled wooden spoon, waiting for the magic moment when the chocolate liquid turns gooey and the wooden spoon turns into a chocolate lollipop. This pudding firms up in the refrigerator but still has a soft creamy texture. Add chocolate chips to this, too, for an intense kick. You’ll defrost completely.

Recipes
Hot cocoa mix
Makes about six 8-ounce servings

1 1/3 cups (one 3.2 ounce packet) nonfat dried milk
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/4 teaspoon salt
1 cup mini marshmallows
1/4 chocolate chips

1. In a bowl, combine the dried milk, cocoa, sugar and salt . Store in an airtight container.

2. In a separate bowl mix the marshmallows and chocolate chips. Store separately in a plastic zipper bag.

3. Use as directed.

Hot cocoa
Serves 1

1/4 cup cocoa mix (see recipe)
1 cup boiling water
Handful mini marshmallows and chocolate chips

1. In a large mug, combine the cocoa mix and boiling water. Stir until combined.

2. Sprinkle with marshmallows and chocolate chip.

Chocolate pudding mix
Makes about ten 1/2-cup servings

1 1/3 cups (3.2 ounce packet) nonfat dried milk
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt

1. In a bowl, combine the dried milk, cocoa, sugar, cornstarch, and salt.

2. Store in an airtight container. Use as directed.

Chocolate pudding
Serves 2

1/2 cup chocolate pudding mix (see recipe)
1 cup cold water
1/4 teaspoon vanilla extract
8 bittersweet chocolate chips (optional)

1. Have on hand 2 ramekins or small bowls (1/2-cup capacity each).

2. In a small saucepan over medium heat, combine the pudding mix and water. Cook the mixture, stirring constantly with a wooden spoon, until it comes to a boil. Continue cooking for 30 seconds.

3. Turn off the heat and add the vanilla and chocolate chips, if using. Take a piece of plastic wrap and set it directly on top of the pudding. This will keep a skin from forming. Let the pudding cool for 15 minutes until it is room temperature. Spoon the pudding into the ramekins or bowls. Refrigerate for 1 hour.

http://www.boston.com/lifestyle/food/articles/2009/02/1