Cocoa-Chocolate Pudding
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 174
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 5
- Cholesterol
- 100
- Sodium
- 138
- Total: 4 hr 20 min
- Active: 20 min
Ingredients
2 cups milk
1/2 cup sugar
1/3 cup unsweetened cocoa powder (not Dutch process)
4 teaspoons cornstarch
1 1/2 teaspoons pure vanilla extract
3 large egg yolks
1/4 teaspoon fine salt
Chocolate shavings and sweetened whipped cream, for serving
Directions
Special equipment:
4 to 6 small ramekins or dessert cups- Bring 1 1/2 cups of the milk, the sugar and cocoa to a simmer in a medium saucepan over medium-high heat, stirring occasionally to dissolve the sugar. Meanwhile, whisk the remaining 1/2 cup of milk with the cornstarch, vanilla, egg yolks, and salt in a medium bowl. Gradually whisk the hot milk mixture into the egg mixture.
- Return the milk-egg mixture to the saucepan and continue to cook, whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
- Divide the pudding among 4 to 6 small ramekins or dessert cups. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to overnight. Serve each pudding with a dollop of whipped cream and a sprinkle of chocolate shavings.