Chocolate Pudding – a delicious recipe with egg yolk, Dutch, cornstarch, sugar, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1) Put the egg yolk in a medium heatproof bowl and lightly beat it.
2
2) In another bowl, combine the cocoa, cornstarch, sugar, and salt.
3
Pour in 1/2 cup of the milk and whisk until a smooth paste forms.
4
3) Bring the remaining milk to a boil, then immediately remove from the heat (boiling milk scorches quickly) and whisk the cocoa paste into the hot milk.
5
Put it back on the burner, bring it to a boil, and cook for exactly 2 minutes, whisking constantly.
6
Remove from the heat.
7
4) Gradually pour about 1 cup of the hot mixture into the egg yolk, whisk it smooth, and pour it back into the pot.
8
Bring the pudding back to a simmer and cook over medium-low heat for 2 minutes.
9
Do not boil.
10
Stir in the vanilla.
11
Pour into serving dishes and chill.
12
Cover the bowls of pudding with plastic wrap to prevent a skin from forming.
250
kcal
Calories
8
g
Fat
38
g
Carbs
9
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 7 ingredients. The key ingredients include: 1 egg yolk, 1/4 cup Dutch-process cocoa, 3 tablespoons cornstarch, 1/3 cup sugar, and more.
Yes, Chocolate Pudding 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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