A shelf with peppermint whipped topping demands a speedy dessert that doubles as dinner when you have nothing else. Chocolate pudding and peppermint are a natural pair, especially on a weeknight when you're short on time and ingredients.

Serves 2. 15 minutes, 10 at the stove.

About 720 calories a serving, 12 g protein, 66 g carbohydrate, 46 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 cup whole milk in a small saucepan over medium heat until it steams, about 5 minutes. Whisk 3 tablespoons sugar, 2 tablespoons cocoa powder, 1 tablespoon flour, and a pinch of salt together in a bowl. When the milk is steaming, whisk this dry mixture into the hot milk and keep stirring until the pudding thickens, about 2 minutes.5 min
2. Chop 2 oz dark chocolate into pieces and add to the pudding along with 1 tablespoon butter. Stir until both melt completely and the pudding is smooth, about 1 minute. Remove from heat.1 min
3. Stir 1 egg yolk in a small bowl, then slowly pour it into the pudding while whisking constantly to temper it, about 30 seconds. Return the pan to low heat and stir for 1 minute more to cook the yolk through, then pour into two bowls.2 min
4. Top each bowl with 2 oz of the peppermint whipped topping and serve while the pudding is still warm.

Note Swap the dark chocolate for cocoa powder if you must. Leftovers keep in the fridge for one day; stir in a splash of milk before serving again. Serve with tea or coffee.