Chocolate Pudding

Published: Jan 15, 2010

Yields:

Total Time:

4 hrs 25 mins

Cal/Serv:

255

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For a Valentine's treat, we tweaked this chocolate classic from our 1927 cookbook. Now with a double dose of antioxidant-packed bittersweet chocolate and cocoa, it will satisfy any sweet tooth.

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Ingredients

1/2 cup sugar
2 cups whole milk
4 oz. bittersweet chocolate
1/4 cup unsweetened cocoa
3 Tbsp. cornstarch
2 large eggs
1 tsp. vanilla extract
Sweetened whipped cream and chocolate shavings (optional)

Directions

1. Step 1In 3-quart saucepan, with wire whisk, combine sugar and 1 1/2 cups milk; heat on medium-high until bubbles form around edge of pan. Remove from heat and add chocolate. Let stand 1 minute, then whisk until chocolate melts.
2. Step 2Meanwhile, in medium bowl, whisk cocoa, cornstarch, and remaining ½ cup milk until smooth. Whisk in eggs until blended. Whisking constantly, add 1/2 cup hot chocolate mixture in slow stream.
3. Step 3Heat chocolate mixture remaining in pan on medium-low. Whisking constantly, gradually add egg mixture to pan. Cook, whisking constantly, 10 minutes or until mixture becomes very thick and begins to bubble. Whisk in vanilla. Divide among 6 small serving cups.
4. Step 4Refrigerate until cold, 4 hours or up to 2 days. Top with whipped cream and shaved chocolate.