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Chocolate Pudding (Light)


Serves 4 (Makes 2 1/2 Cups)

1 whole Egg
1/3 cup Non-fat Sweetened Condensed Milk
1/4 cup Unsweetened Cocoa Powder
2 tablespoon Cornstarch
1/8 tsp. Salt
2 cups Skim Milk
1 oz. Bittersweet Chocolate, chopped
2 tsp. Vanilla Extract

In a heavy saucepan over medium-low heat, whisk together egg, condensed milk, cocoa, cornstarch, and salt until smooth. Slowly add the milk and bring the mixture to a boil, making sure to whisk constantly until the mixture has thickened, about 10 minutes.

Remove the mixture from the heat source and add the chocolate and vanilla extract. Whisk the pudding until the chocolate has melted.

Transfer to a bowl and place plastic wrap directly on top of the pudding. Refrigerate until ready to serve.

Spoon out individual portions and let stand for about 5 minutes prior to serving; near-room temperature enhances the chocolate flavor.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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