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Chocolate Pots

Photo: Beatriz Da Costa
Yield Makes 8 servings

Ingredients

  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon kosher salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 6 ounces bittersweet chocolate, chopped
  • 1/2 teaspoon unsweetened cocoa powder

Nutrition Information

  • calories 278
  • caloriesfromfat 45 %
  • fat 14 g
  • satfat 8 g
  • cholesterol 119 mg
  • sodium 74 mg
  • carbohydrate 33 g
  • fiber 1 g
  • sugars 27 g
  • protein 6 g

How to Make It

  1. Mix together the sugar, cornstarch, and salt in a medium saucepan. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks.

    Cook the pudding mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes. (Do not allow to boil.) Remove from heat.

    Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth.Pour into eight 4-ounce ramekins, glasses, or teacups and refrigerate, covered, until well chilled, at least 2 hours and up to 48 hours. Sprinkle with the cocoa powder before serving.