Warm Chocolate Pudding

Article Written by Dixie
© Meredith Corporation. All rights reserved. Used with permission.
  • 20 min
  • 6 servings
  • 164 cal

“Marvelous deep, chocolaty flavor, but low in fat and super quick to make.”

  • Ingredients
    • 1 large egg
    • 2¼ cups nonfat or low-fat milk, divided
    • ⅔ cup sugar, divided
    • ⅛ tsp salt
    • ⅔ cup unsweetened cocoa powder
    • 2 tbsp cornstarch
    • 1 tsp vanilla extract
  • Directions
    • Prep
      15 m
    • Cook
      5 m
    • Ready in
      20 m
    Step 1
    Lightly beat the egg with a fork in a medium bowl.
    Step 2
    Combine 1½ cups milk, ⅓ cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
    Step 3
    Meanwhile, whisk the remaining ⅓ cup sugar, cocoa and cornstarch in a separate medium bowl. Whisk in the remaining ¾ 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.
    Step 4
    Whisk 1 cup of hot cocoa mixture into the bowl with the beaten egg. Return this 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.

    Make-Ahead Tip: Pour the pudding into a bowl, and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.
Ingredients
  • 1 large egg
  • 2¼ cups nonfat or low-fat milk, divided
  • ⅔ cup sugar, divided
  • ⅛ tsp salt
  • ⅔ cup unsweetened cocoa powder
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
Directions
  • Prep
    15 min
  • Cook
    5 min
  • Ready in
    20 min
  • Step 1
    Lightly beat the egg with a fork in a medium bowl.
  • Step 2
    Combine 1½ cups milk, ⅓ cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
  • Step 3
    Meanwhile, whisk the remaining ⅓ cup sugar, cocoa and cornstarch in a separate medium bowl. Whisk in the remaining ¾ 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.
  • Step 4
    Whisk 1 cup of hot cocoa mixture into the bowl with the beaten egg. Return this 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.

    Make-Ahead Tip: Pour the pudding into a bowl, and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.