Velvety Fudge Pudding

Velvety Fudge Pudding Recipe
This makes a thick, heavy pudding. Use less cornstarch if you prefer a lighter consistency.


4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 314
Caloriesfromfat 30 %
Fat 10.3 g
Satfat 5.8 g
Monofat 3.5 g
Polyfat 0.5 g
Protein 5.7 g
Carbohydrate 49.1 g
Fiber 1.7 g
Cholesterol 55 mg
Iron 1.2 mg
Sodium 126 mg
Calcium 132 mg


1 cup 1% low-fat milk, divided
1 cup fat-free half-and-half
1/3 cup sugar
2/3 cup semisweet chocolate chips
3 tablespoons cornstarch
1 large egg
1 large egg white
1 1/2 teaspoons vanilla extract
Chocolate shavings


Combine 1/2 cup milk, half-and-half, and 1/3 cup sugar in a medium saucepan over medium heat. Cook, stirring constantly, for 2 minutes or just until mixture begins to simmer. Remove from heat, and add chocolate chips. Let stand for 5 minutes; stir until smooth.

Place chocolate mixture over low heat; return to a simmer, stirring frequently. Combine remaining 1/2 cup milk, cornstarch, egg, and egg white in a medium bowl; stir with a whisk. Gradually add 1 cup hot chocolate mixture to cornstarch mixture, stirring constantly with a whisk. Return the mixture to pan. Cook, stirring constantly, over low heat 4 minutes or until thickened. Stir in vanilla. Serve warm, or cover and chill. Garnish with chocolate shavings before serving.

Shelly Platten, Amherst, Wisconsin,

Cooking Light

July 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note