Chocolate Pudding

Updated December 08, 2016

Chef

Cookbook

1,000 Lowfat Recipes

Published by Houghton Mifflin Harcourt

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This pudding must also be boiled for the specific time; start timing once it begins boiling, not before.

Serves4 servings

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseDessert

Dietary ConsiderationHealthy, Low Calorie, Low-fat, Peanut Free, Tree Nut Free

MealDinner, Snack

Taste and TextureChocolatey, Sweet

Type of DishPudding

Ingredients

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

Instructions

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

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