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Oxmoor House Photo by: Oxmoor House

Bittersweet Chocolate Pudding

Cooking Light NOVEMBER 1997

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 18%
  • Fat: 5.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 8.3g
  • Carbohydrate: 43g
  • Fiber: 0.0g
  • Cholesterol: 57mg
  • Iron: 2.3mg
  • Sodium: 144mg
  • Calcium: 157mg
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Bittersweet Chocolate Pudding Recipe

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