Bittersweet Chocolate Pudding
|Skim milk||3 1⁄2 Cup (56 tbs), divided|
|Dutch process cocoa||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Egg yolk||1 Large|
|Bittersweet chocolate||2 Ounce, coarsely chopped|
|Vanilla extract||1 Tablespoon|
Combine 1 cup skim milk, cocoa, cornstarch, and salt in a large bowl; stir well with a whisk.
Cook remaining 2 1/2 cups skim milk in a large, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil).
Remove from heat; add sugar, stirring with a whisk until sugar dissolves.
Stir in cocoa mixture.
Bring to a boil over medium heat, and cook 2 minutes, stirring constantly.
Combine egg and egg yolk in a bowl; stir well with a whisk.
Gradually add hot milk mixture to egg mixture, stirring constantly.
Return mixture to pan.
Cook over medium heat 2 minutes or until thick, stirring constantly.
Remove from heat; add chocolate and vanilla, stirring until chocolate melts.
Pour 1/2 cup pudding into each of 8 small bowls.