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Bittersweet Chocolate Pudding

Oxmoor House
Yield 8 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.