Velvety Fudge Pudding

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

Yield:

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

Ingredients

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

Preparation

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
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