Chocolate Pudding

Use a good-quality bittersweet or semisweet chocolate bar.

Yield: 6 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 35%
  • Fat: 9.6g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.4g
  • Carbohydrate: 35.8g
  • Fiber: 0.0g
  • Cholesterol: 74mg
  • Iron: 0.8mg
  • Sodium: 157mg
  • Calcium: 150mg

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

  1. 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.
  2. 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.
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