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Warm Chocolate Pudding

January 19, 2011

If there was any doubt that yesterday’s cookie recipe would satisfy your chocolate diet craving, then boy do I have a recipe for you!  The flavor of today’s recipe is so dark and rich it is truly hard to believe it has only 160 calories and 2 g of fat per serving.  And after reading today’s additional commentary on the chocolate chip cookie recipe, hopefully you know that I am being 100% honest! 

Growing up my mom would often make warm chocolate pudding for us and I would often balk that it wasn’t a real dessert.  What was I thinking??  We can chalk it up to another thing my mom turned out to be right about.  I should have known then how wise she was; think about how many mistakes I could have avoided. 

My husband never knew that you could eat pudding warm, so this home-made recipe is really going to throw him for a loop!  It can be a little tricky to make, so definitely check out my tips for a few helpful pointers.  I topped mine with some berries and it was quite heavenly.

Warm Chocolate Pudding
Yields: 6 Servings

1 large Egg
2 1/4 cup Non-fat or low-fat milk (divided)
2/3 cup Sugar (divided)
1/8 teaspoon Salt
2/3 cup Unsweetened cocoa powder
2 tablespoon Cornstarch
1 teaspoon Vanilla extract

1. Lightly beat egg with a fork in a medium bowl.
2. Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
3. Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
4. Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.

Kate’s Tips:

Keep in mind that a higher quality cocoa powder will produce an even more decadent and delicious pudding, although I used Hershey’s and was completely satisfied with the outcome.

This recipe only took about 15 minutes to make, but it is 100% hands on time.  I made it while trying to balance my son’s pre-nap crankiness and it was a little tricky, so I would recommend you start when you can give it your full attention.

Keep the burner temperature on the mixture as low as possible, while still attaining a simmer.  Overheating the milk and cocoa mixtures is a bad idea and will quickly ruin your pudding!  The time estimates included in the recipe were exactly spot on for my stove.  There was a definitive change in texture of the combined cocoa and milk mixtures after 3 minutes so you will know precisely when to remove it from the heat.

The recipe recommends adding 1 cup of the heated cocoa mixture to the beaten egg, but I would recommend starting out with a little less.  Tempering eggs can be a tricky business and you can have scrambled eggs if you don’t pay attention.  I started out by adding just a spoonful of chocolate to the egg, while whisking the egg continuously with my other hand.  I then added the rest of the cup as the recipe indicated.  The slower you can bring the eggs up to temperature the better!

Do NOT over cook the mixture once the egg has been added.  Heat the mixture just until it has thickened.

Be sure you are ready to serve the pudding immediately, as it will quickly develop a skim on top.

And last but not least, leftover pudding can be stored in the refrigerator for up to 3 days and served cold.  Transfer any leftovers to a storage bowl immediately and cover with plastic wrap directly on the surface, as in the picture below:

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One Comment leave one →
  1. January 19, 2011 10:55 am

    Oh YUM! I am going to have to try this!!

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