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    Bittersweet Chocolate Pudding


    Source of Recipe


    Cooking Light Magazine, Dec 1997

    List of Ingredients





    3 1/2 cups skim milk -- divided
    1 cup Dutch process cocoa
    3 tablespoons cornstarch
    1/4 teaspoon salt
    1 cup sugar
    1 large egg -- lightly beaten
    1 large egg yolk -- lightly beaten
    2 ounces bittersweet chocolate -- coarsely chopped
    1 tablespoon vanilla extract

    Recipe



    Combine 1 cup milk, cocoa, cornstarch, and salt in a large bowl; stir well with a whisk. Set aside. Cook 2 1/2 cups 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; stir in sugar with a whisk until sugar dissolves.

    Add cocoa mixture to pan, stirring until blended. Bring to a boil over medium heat; cook 2 minutes, stirring constantly. Combine egg and egg yolk in a bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly. Return mixture to pan. Cook over medium heat until thick (about 2 minutes); stir constantly. Remove from heat. Stir in chocolate and vanilla; stir until chocolate melts. Serve warm or chilled.

 

 

 

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