Double Dip of Chocolate Pudding
Published July 22, 1997
- Total Time
- 30 minutes
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Ingredients
½ cup sugar
3 tablespoons unsweetened cocoa powder
2 ½ tablespoons cornstarch
Pinch of salt
1 large egg plus 2 yolks
2 cups milk
4 ounces best-quality semisweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
Nutritional analysis per serving (4 servings)
56 grams carbs; 74 milligrams cholesterol; 407 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 20 grams fat; 3 grams fiber; 113 milligrams sodium; 7 grams protein; 47 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine sugar, cocoa powder, cornstarch and salt.
- Step 2
Whisk egg and yolks together in a small bowl. Add sugar mixture, and whisk to a smooth paste. Set aside.
- Step 3
Scald milk in medium heavy saucepan over medium heat. Remove from heat immediately. Add ½ cup hot milk to egg mixture; whisk until smooth. Slowly pour this mixture back into saucepan with the hot milk. Whisk constantly until smooth.
- Step 4
Place saucepan over medium heat, and cook, whisking constantly, until thickened, 5 to 7 minutes. Remove from heat, add chopped chocolate, butter, instant coffee and vanilla. Continue whisking until smooth.
- Step 5
Scrape the pudding into four individual serving dishes or one bowl. Cool to room temperature, cover with plastic wrap, and refrigerate until chilled, 1 hour or more. Serve with cream, whipped or plain.
Private Notes