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Bittersweet Chocolate Pudding

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Ingredients
  Skim milk 3 1⁄2 Cup (56 tbs), divided
  Dutch process cocoa 1 Cup (16 tbs)
  Cornstarch 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Egg 1 Large
  Egg yolk 1 Large
  Bittersweet chocolate 2 Ounce, coarsely chopped
  Vanilla extract 1 Tablespoon
Directions

Combine 1 cup skim milk, cocoa, cornstarch, and salt in a large bowl; stir well with a whisk.
Set aside.
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.

Recipe Summary

Course: 
Dessert
Method: 
Boiled
Dish: 
Pudding
Ingredient: 
Chocolate

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