Super Chocolate Pudding

 

You see recipes for chocolate mousse everywhere, but when was the last time you had homemade chocolate pudding? By using cocoa powder instead of melted chocolate, skim or lowfat milk instead of whole milk, and one whole egg instead of several egg yolks, you can cut back radically on the fat. But that thick texture and chocolatey flavor you remember from childhood is still there.

Makes 4 servings

Ingredients

• 2-1/4 cups skim or lowfat (1%) milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2/3 cup unsweetened cocoa powder
• 1 large egg, beaten
• 1 teaspoon pure vanilla extract

Preparation

1. Place 2 cups of the milk, 1/4 cup of the sugar, and a pinch of salt in a heavy saucepan and bring to a boil. Mix the cornstarch, cocoa, and remaining 1/4 cup sugar in a bowl. Whisk in the remaining 1/4 cup cold milk until smooth. Whisk hot milk mixture into the bowl and return to the saucepan. Bring to a boil, stirring. Boil 2 minutes, stirring.
2. Whisk 1 cup of the hot mixture into the egg, then whisk back into the hot mixture. Cook, stirring, over medium-low heat, for 2 minutes without boiling. Stir in vanilla. Pour the pudding into sundae dishes and cool. If you want to prevent a skin from forming, place sheets of wax paper directly on the surface of the pudding. Serve chilled.

 

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Recipe from LIGHTER QUICKER, BETTER
by Richard Sax and Marie Simmons
(William Morrow & Co.;
June 26,1995;
$25.00/hardcover).

 

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This Archived Page created between 1994 and 2001. Modified August 2007

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