Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: have your cream whipped and chilling in the fridge. melt chocolate with 1/4 cup water and butter on low, stirring until smooth. cool for 10 minutes. in heavy saucepan, whisk yolks, sugar and remaining water. cook and stir on med heat until mixture reaches 160*, about 2 minutes. remove from heat; whisk in chocolate. set saucepan in ice and stir until cooled. fold in whipped cream. spoon into dessert bowls. chill.

Target recipe: whip the 2 packages of chocolate pudding with the 2 cups of fat free milk until the substance begins to stiffen up. fold the whipped topping into the pudding and milk mixture one spoon-full at a time. do so gently so that the substance keeps a light texture. reserve roughly one third of the tub of whipped topping. place the pudding mixture in the cookie crust. spread the mixture evenly over the crust so that the entire crust is full with the mixture. spread the remaining whipped topping on top of the pie. refrigerate for at least one hour so that the pie sets.