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Title: Intense Chocolate Pudding
Categories: Dessert
Yield: 1 Servings
| 8 | tb | Sugar; or to taste (divided use) |
| 3 | tb | Unsweetened Dutch-processed cocoa powder |
| 1 1/2 | tb | Cornstarch |
| 1 | lg | Egg |
| 1 | c | Skim milk |
| 1 | (2-inch) piece vanilla bean; split, or 2 teaspoons vanilla e | |
| 1 | oz | Unsweetened chocolate; finely chopped |
Put 5 tablespoons of sugar, cocoa and cornstarch in a mixing bowl and whisk to combine. Add the egg and whisk to mix. Put the milk, vanilla bean and remaining 3 tablespoons sugar in a heavy saucepan and bring to a boil, whisking often to keep the milk from scorching. (If you are using vanilla extract, do not add it yet.) Add the scalded milk to the egg mixture in a thin stream, whisking steadily. Return the mixture to the saucepan and bring to a boil, whisking steadily. Reduce the heat so that the mixture bubbles gently; cook until thickened, about 2 minutes. Off the heat, stir in the chopped chocolate; if you are using vanilla extract, add it now. Taste and adjust sugar. Let the pudding cool to room temperature; refrigerate until serving time. Remove the vanilla bean. Makes 2 servings.
Per serving: Cal 400 (26% fat) Fat 10.5 g (5.5 g sat) No fiber Chol109 mg Sodium 135 mg Carbs 72 g Calcium 199 mg From: Bobbie Beers Date: 05-11-98 (20:38) The Once And Future Legend (1) Cooking
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