Bittersweet Chocolate Pudding

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Bittersweet Chocolate PuddingRecipe
Oxmoor House
8 servings (serving size: 1/2 cup)


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3 1/2 cups skim milk, divided
1 cup Dutch process or unsweetened cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup sugar
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
2 ounces bittersweet chocolate, coarsely chopped
1 tablespoon vanilla extract


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

Cook 2 1/2 cups 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; stir in sugar with a whisk until sugar dissolves. Add cocoa mixture to pan, stirring until blended. Bring to a boil over medium heat; cook 2 minutes, stirring constantly.

Combine egg and egg yolk in a bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly. Return mixture to pan. Cook over medium heat until thick (about 2 minutes); stir constantly. Remove from heat. Stir in chocolate and vanilla; stir until chocolate melts. Serve warm or chilled.

Created date

November 1997

Nutritional Information

Calories 249
Caloriesfromfat 18 %
Fat 5.1 g
Satfat 2.7 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 8.3 g
Carbohydrate 43 g
Fiber 0.0 g
Cholesterol 57 mg
Iron 2.3 mg
Sodium 144 mg
Calcium 157 mg