SERVES: 4

1⁄4 cup sugar
2 Tbsp corn starch
2 cups low-fat milk
1 Tbsp unsalted butter
4 oz bittersweet or semisweet chocolate, chopped (or 2⁄3 cup bittersweet chocolate chips)
1 teaspoon vanilla extract
Pinch of table salt
Olive oil and coarse sea salt (like fleur de sel finishing salt)

1. Combine the sugar and cornstarch in a medium saucepan over low heat.
2. Slowly add the milk, whisking to blend.
3. Bring to a bare simmer, then stir in the butter, chocolate, vanilla, and a pinch of table salt.
4. Remove from the heat and continue stirring until the chocolate has melted uniformly.
5. Pour into 4 small glasses or ramekins and place in the fridge for at least 2 hours.
6. Before serving, drizzle the puddings with a bit of olive oil and top each with a pinch of sea salt.

OPTIONAL TWIST: Cover the bottom of each glass with sliced strawberries or a heaping tablespoon of strawberry jam, top with a thin layer of ricotta cheese, then spoon in the pudding.

NUTRITION: 310 calories, 19 g fat (10 g saturated), 29 g sugar

https://www.eatthis.com/olive-oil-sea-salt-chocolate-pudding-recipe/