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Childhood Chocolate Pudding

Source of Recipe


From "The Complete Southern Cookbook" by Tammy Algood



List of Ingredients



• ¼ cup sugar
  
• ¼ cup unsweetened cocoa
  
• 2 Tbsp cornstarch
  
• Pinch of salt
  
• 2 cups whole milk
  
• 1 egg
  
• 4 ounces semisweet chocolate, finely chopped
  






Instructions



1. In a heavy saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Gradually whisk in the milk and place over medium-high heat. Bring to a boil, whisking constantly. Whisk 3 to 5 minutes, or until the mixture is thick. Remove from the heat.
   
   
2. Beat the egg in a heatproof bowl. Very gradually, add the hot pudding in a steady stream to the eggs, whisking constantly. Continue to whisk until all the pudding is incorporated into the egg. Stir in the semisweet chocolate until it is melted and the mixture is smooth.
   
   
3. Pour the pudding into four ramekins or custard cups. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate, covered, at least 2 hours or until chilled. Serve cold.
   
   Makes 4 servings.