Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Shelly Platten, Amherst, Wisconsin
Recipe by Cooking Light July 2006

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Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

314 calories; calories from fat 30%; fat 10.3g; saturated fat 5.8g; mono fat 3.5g; poly fat 0.5g; protein 5.7g; carbohydrates 49.1g; fiber 1.7g; cholesterol 55mg; iron 1.2mg; sodium 126mg; calcium 132mg.
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