This makes a thick, heavy pudding. Use less cornstarch if you prefer a lighter consistency.
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
How to Make It
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.
I made this recipe when I was in the mood for something chocolate-y, and I discovered I miraculously had all the ingredients for this pudding. I am a huge chocolate lover and usually can't get enough, but for some reason, with this recipe, I only like about 3 bites. I've never made pudding from scratch before, so I think I'd need to try some other recipes to compare this one - It was tasty, but I did get lumps (which I really don't like). I wouldn't serve it to company - quite honestly, I prefer making it from the box (not instant), so I'm not sure what's up with that. It definitely needs some whipped cream on top.
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