Chocolate Pudding
A half recipe is perfect for two. I ground some almonds and sprinkled atop. This is good because it is not too sweet and is diet friendly.
A half recipe is perfect for two. I ground some almonds and sprinkled atop. This is good because it is not too sweet and is diet friendly.
- Carbohydrate 27.0594550070148 g
- Cholesterol 10.72000000261 mg
- Fat 11.6160700004005 g
- Fiber 1.8117500288453 g
- Protein 6.74329000525187 g
- Saturated Fat 6.97808275016329 g
- Serving Size 1 1 Serving (197g)
- Sodium 84.3102500688952 mg
- Sugar 25.2477049781695 g
- Trans Fat 0.595671750043306 g
- Calories 224 calories
Step-by-step
- Mix cornstarch and sugar in medium saucepan with a whisk.
- Slowly drizzle in 1/2 cup milk, whisking until smooth.
- Whisk in the remaining 2 cups milk.
- Bring to a boil over medium-high heat.
- Lower heat to medium and whisk until thickened, 3 - 4 minutes.
- Remove from heat.
- Add chocolate, butter and vanilla.
- Whisk until smooth.
- Divide pudding into 8 parfait glasses.
- Serve warm or press plastic wrap onto surface of each pudding and chill.
Dumping dry cornstarch straight into a hot pan guarantees lumpy, uneven custard. Success depends entirely on the initial cold slurry phase. Whisking the cornstarch and sugar with just the initial half cup of skim milk creates a uniform suspension before heat ever touches the dairy. Skipping this hydration step leaves stubborn pockets of raw starch that fail to gelatinize properly. Medium-high heat brings the mixture to a boil, but temperature control matters immediately afterward. Lowering the heat to medium prevents scorching at the base of the saucepan while the starches swell. Vigorous whisking during the three to four minute thickening window shears apart forming lumps and develops a smooth mouthfeel. Removing the pan from the heat source before adding the semi-sweet chocolate chips, half teaspoon of butter, and vanilla extract protects the dairy fats from seizing or separating. Residual heat melts the chocolate completely without requiring additional burner time that could break the emulsion. Pressing plastic wrap directly onto the warm surface of the pudding prevents a rubbery skin from forming during chilling. Properly sealed portions maintain their structural integrity for up to three days in the refrigerator without weeping moisture or developing a grainy texture. Ground almonds added right before serving provide a contrasting crunch against the dense, silky interior.
