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Chocolate Pudding Recipe-9774

Photo by: Shutterstock, stock photo of a similar dish.
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This pudding must also be boiled for the specific time; start timing once it begins boiling, not before.

Yield: Makes: 4 servings


  • 1 egg yolk
  • ¼ cup Dutch-process cocoa
  • 3 tablespoons cornstarch
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 2½ cups 1% lowfat milk, divided
  • ½ teaspoon vanilla extract


1) Put the egg yolk in a medium heatproof bowl and lightly beat it.

2) In another bowl, combine the cocoa, cornstarch, sugar, and salt. Pour in ½ cup of the milk and whisk until a smooth paste forms.

3) Bring the remaining milk to a boil, then immediately remove from the heat (boiling milk scorches quickly) and whisk the cocoa paste into the hot milk. Put it back on the burner, bring it to a boil, and cook for exactly 2 minutes, whisking constantly. Remove from the heat.

4) Gradually pour about 1 cup of the hot mixture into the egg yolk, whisk it smooth, and pour it back into the pot. Bring the pudding back to a simmer and cook over medium-low heat for 2 minutes. Do not boil. Stir in the vanilla. Pour into serving dishes and chill. Cover the bowls of pudding with plastic wrap to prevent a skin from forming.

© 1997 Terry Blonder Golson

Nutritional Information

Nutritional information is provided by the author.

Per Serving: Calories 179; Protein 7g; Fat 4g (Saturated 2g); Carbohydrates 32g; Fiber 2g; Sodium 147mg


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