Bittersweet Chocolate Pudding Recipe
Ingredients
| Skim milk | 3 1/2 Cup (16 tbs), divided | |
| 1 cup Dutch process or unsweetened cocoa | ||
| Cornstarch | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Egg | 1 Large | |
| Egg yolk | 1 Large | |
| 2 ounces bittersweet chocolate, coarsely chopped | ||
| Vanilla extract | 1 Tablespoon | |
Directions
Combine 1 cup skim milk, cocoa, cornstarch, and salt in a large bowl; stir well with a whisk.
Set aside.
Cook remaining 2 1/2 cups skim milk in a large, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil).
Remove from heat; add sugar, stirring with a whisk until sugar dissolves.
Stir in cocoa mixture.
Bring to a boil over medium heat, and cook 2 minutes, stirring constantly.
Combine egg and egg yolk in a bowl; stir well with a whisk.
Gradually add hot milk mixture to egg mixture, stirring constantly.
Return mixture to pan.
Cook over medium heat 2 minutes or until thick, stirring constantly.
Remove from heat; add chocolate and vanilla, stirring until chocolate melts.
Pour 1/2 cup pudding into each of 8 small bowls.
Set aside.
Cook remaining 2 1/2 cups skim milk in a large, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil).
Remove from heat; add sugar, stirring with a whisk until sugar dissolves.
Stir in cocoa mixture.
Bring to a boil over medium heat, and cook 2 minutes, stirring constantly.
Combine egg and egg yolk in a bowl; stir well with a whisk.
Gradually add hot milk mixture to egg mixture, stirring constantly.
Return mixture to pan.
Cook over medium heat 2 minutes or until thick, stirring constantly.
Remove from heat; add chocolate and vanilla, stirring until chocolate melts.
Pour 1/2 cup pudding into each of 8 small bowls.
Chef
