Free Recipe Bittersweet Chocolate Pudding 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Bittersweet Chocolate Pudding 2 Recipe
3-1/2 c Skim milk; divided
1 c Dutch process cocoa or
-unsweetened cocoa
3 tb Cornstarch
1/4 ts Salt
1 c Sugar
1 lg Egg; lightly beaten
1 lg Egg yolk; lightly beaten
2 oz Bittersweet chocolate;
-coarsely chopped
1 tb Vanilla
Bittersweet Chocolate Pudding 2 Preparation
Combine 1 cup milk, cocoa, cornstarch and salt in a large bowl; stir well with a whisk. Set aside. Cool 2 1/2 cups milk in a large, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; stir in sugar with a whisk until sugar dissolves. Add cocoa mixture to pan, stirring until blended. Bring to a boil over medium heat, cook 2 minutes, stirring constantly. Combine egg and egg yolk in a bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly. Return mixture to pan. Cook over medium heat until thick (about 2 minutes); stir constantly. Remove from heat. Stir in chocolate and vanilla; stir unitl chocolate melts. Serve warm or chilled. NOTES : per serving: cals – 249 – 18%ff, fat – 5.1g Recipe by: Cooking Light – November/December 1997 Posted to MC-Recipe Digest V1 #933 by The Taillons <taillon@earthlink.net> on Nov 29, 1997
Cooking Temperature:
Recipe Serves: 8
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