-
1
Coat 4 (1/2-cup) ramekins with cooking spray.
-
2
Put the chocolate in a medium, heat-proof bowl and set aside.
-
3
Put the gelatin in a small bowl, add the boiling water and stir until dissolved.
-
4
Set aside.
-
5
In a medium saucepan whisk the 1/3 cup sugar, cocoa, cornstarch and salt.
-
6
Gradually add the milk, whisking until smooth.
-
7
Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 6 minutes.
-
8
Boil for 1 minute.
-
9
Remove from the heat and stir in the reserved gelatin, being sure to scrape in any solidified gelatin too.
-
10
Immediately pour the hot pudding into the bowl of chocolate and let sit for 2 minutes.
-
11
Stir until the chocolate is melted and smooth.
-
12
Allow the pudding to cool for 10 minutes.
-
13
Arrange 1 chocolate wafer in the bottom of each ramekin.
-
14
Top with half of the chocolate pudding.
-
15
Top with a second cookie and the remaining pudding.
-
16
Cover the ramekins with plastic wrap and refrigerate for at least 3 hours.
-
17
Whip the cream with the remaining 1 teaspoon sugar, using a wire whisk.
-
18
When the pudding has chilled and set, run a knife around the edge of each ramekin and unmold the pudding towers onto individual plates.
-
19
Spoon a dollop of whipped cream on top of each tower and garnish with cocoa powder.
-
20
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
-
21
Excellent source of: Iodine
-
22
Good source of: Protein, Riboflavin, Vitamin D, Calcium, Phosphorus
