Milk Chocolate Pudding
by Nicole Rees
Most puddings contain eggs for added creaminess, but here, creamy milk chocolate makes eggs unnecessary. To be ready in 30 minutes, this pudding is served warm, but you can also chill it if you like.
Serves 6
1-1/2 oz. (1/2 cup) Dutch-processed cocoa powder
1/4 cup granulated sugar
1/4 tsp. table salt
1/2 cup heavy cream
3 Tbs. cornstarch
2 cups whole milk
7 oz. milk chocolate, finely chopped, preferably Lindt (about 1-3/4 cups)
1 tsp. pure vanilla extract
In a medium bowl, whisk the cocoa powder, sugar, and salt. In a small bowl, whisk the cream and cornstarch until smooth.
Bring the milk to a boil in a heavy-duty 3-quart saucepan over medium heat. Whisk 3/4 cup of the hot milk into the cream mixture. Add to the dry ingredients and whisk until fully incorporated. Add the cocoa mixture to the remaining milk. Cook, whisking constantly, until the mixture thickens and bubbles, about 1 minute. Remove from the heat and add the chocolate and vanilla. Let stand 1 minute. Whisk until smooth.
Divide the mixture among six 6-oz. ramekins or small serving dishes and serve. Or if you prefer chilled pudding, put plastic wrap directly on the surfaces of the puddings and refrigerate for at least 30 minutes and no longer than 2 hours.
nutrition information (per serving):
Calories
(kcal):
350;
Fat
(g):
20;
Fat Calories
(kcal):
180;
Saturated Fat
(g):
12;
Protein
(g):
7;
Monounsaturated Fat
(g):
6;
Carbohydrates
(g):
41;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
170;
Cholesterol
(mg):
40;
Fiber
(g):
4;
photo: Scott Phillips
From Fine Cooking 115
, pp. 78-83
December 29, 2011
