Chocolate Pudding

Use a good-quality bittersweet or semisweet chocolate bar.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 246
Caloriesfromfat 35 %
Fat 9.6 g
Satfat 5.6 g
Monofat 3.5 g
Polyfat 0.5 g
Protein 6.4 g
Carbohydrate 35.8 g
Fiber 0.0 g
Cholesterol 74 mg
Iron 0.8 mg
Sodium 157 mg
Calcium 150 mg

Ingredients

2 1/2 cups fat-free milk, divided
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 large egg yolks
2 teaspoons butter
1 teaspoon vanilla extract
5 ounces semisweet chocolate, chopped

Preparation

Place 2 cups milk in a medium, heavy saucepan; bring to a boil. Combine sugar, cornstarch, and salt in a large bowl, stirring well with a whisk. Combine remaining 1/2 cup milk and egg yolks, stirring well with a whisk. Add egg yolk mixture to sugar mixture, stirring well. Gradually add half of hot milk to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat. Add butter, vanilla, and chocolate, stirring until melted.

Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap; chill.

Note:

Julianna Grimes Bottcher,

August 2006