Bittersweet Chocolate Pudding Recipe – a delicious recipe with milk, Dutch, cornstarch, salt, sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 1 c. lowfat milk, cocoa, cornstarch and salt in a large bowl; stir well with a whisk.
2
Set aside.
3
Cold 2 1/2 c. lowfat milk in a large, heavy saucepan over medium-high heat to 180 F or possibly till tiny bubbles form around edge (don't boil).
4
Remove from heat; stir in sugar with a whisk till sugar dissolves.
5
Add in cocoa mix to pan, stirring till blended.
6
Bring to a boil over medium heat, cook 2 min, stirring constantly.
7
Combine egg and egg yolk in a bowl, stirring well with a whisk.
8
Gradually add in lowfat milk mix to egg mix, stirring constantly.
9
Return mix to pan.
10
Cook over medium heat till thick (about 2 min); stir constantly.
11
Remove from heat.
12
Stir in chocolate and vanilla; stir till chocolate melts.
13
Serve hot or possibly chilled.
700
kcal
Calories
24
g
Fat
125
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 1/2 c. skim lowfat milk divided, 1 c. Dutch process cocoa or possibly unsweetened cocoa, 3 Tbsp. cornstarch, 1/4 tsp salt, and more.
Yes, Bittersweet Chocolate Pudding Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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