Triple-Chocolate Pudding

Triple-Chocolate Pudding Recipe
Oxmoor House
Modest in appearance yet boasting an intense flavor and a made-from-scratch taste, this simple, satisfying chocolate pudding is the quintessential weeknight dessert. Place plastic wrap on the surface of the hot pudding to prevent a skin from forming during chilling.

Yield:

8 servings (serving size: 1 pudding)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 19 Minutes
Other: 5 Minutes

Nutritional Information

Calories 169
Caloriesfromfat 0.0 %
Fat 2.8 g
Satfat 1.6 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 5.2 g
Carbohydrate 31.3 g
Fiber 0.7 g
Cholesterol 31 mg
Iron 0.7 mg
Sodium 187 mg
Calcium 151 mg

Ingredients

1 (5-ounce) package chocolate cook-and-serve pudding mix
1 large egg yolk
4 cups 1% low-fat chocolate milk
1 ounce semisweet chocolate, chopped
1 teaspoon vanilla extract
Frozen reduced-calorie whipped topping, thawed (optional)
Semisweet chocolate shavings (optional)

Preparation

1. Combine first 3 ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a whisk. Boil 2 minutes, stirring constantly. Remove from heat. Add chopped chocolate and vanilla, stirring with a whisk until chocolate melts. Cool 5 minutes.

2. Spoon 1/2 cup pudding into each of 8 individual serving bowls. Serve warm, or cover surface of pudding with plastic wrap, and chill thoroughly. Top each serving with whipped topping, if desired; sprinkle with chocolate shavings, if desired.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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