Bittersweet Chocolate Pudding

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Adding cornstarch to this homey pudding lessens the possibility of its curdling. To prevent the custard from tipping and taking on ice water, make sure the bowl you use for the ice bath is only slightly larger than the custard bowl.

Yield: 6 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 30%
  • Fat: 9.5g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.4g
  • Carbohydrate: 43g
  • Fiber: 2.4g
  • Cholesterol: 119mg
  • Iron: 1.2mg
  • Sodium: 138mg
  • Calcium: 222mg

Ingredients

  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa
  • 3 tablespoons cornstarch
  • 3 tablespoons dark brown sugar
  • 1/8 teaspoon salt
  • 4 cups 2% reduced-fat milk
  • 3 large egg yolks, lightly beaten
  • 2 ounces bittersweet chocolate, chopped
  • 1 teaspoon vanilla extract

Preparation

  1. Combine first 5 ingredients in a large saucepan. Gradually add milk, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
  2. Place egg yolks in a bowl. Gradually add hot milk mixture to egg yolks, stirring constantly. Return milk mixture to pan. Cook over medium heat 5 minutes or until mixture is thick, stirring constantly. Remove mixture from heat, and add chopped chocolate and vanilla extract, stirring until the chocolate melts. Spoon pudding into a small bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionally. Remove bowl from ice; cover and chill.
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