The crackly top. The steaming center. Melty chocolate inside. And the crumbly texture. You know you need a brownie or a cake. But not necessary. Because, here I have a gorgeous pudding with these features.
Warm Chocolate pudding recipe lives up to its name and can be made in a jiff. Definitely a keeper. It looks cuter than a cupcake and easier than pie and is nothing but a few bites of pure delight when it is set. You can mix and match chocolate flavors and decorations for a masterpiece that's truly your own!
So get set this weekend for a warm chocolate pudding as you watch the vibrant spring garden blooms.
INGREDIENTS:
Warm Chocolate pudding recipe lives up to its name and can be made in a jiff. Definitely a keeper. It looks cuter than a cupcake and easier than pie and is nothing but a few bites of pure delight when it is set. You can mix and match chocolate flavors and decorations for a masterpiece that's truly your own!
So get set this weekend for a warm chocolate pudding as you watch the vibrant spring garden blooms.
INGREDIENTS:
1 egg
2 ¼ cups low fat milk
2/3 cup sugar
1/8 tsp salt
2/3 cup unsweetened cocoa powder
2 tbsp cornstarch
1 tsp vanilla extract
1) Beat the egg lightly with a fork.
2) Combine 1 ½ cups milk, 1/3 cup sugar and salt in a saucepan. Bring to boil on medium heat stirring occasionally.
3) Whisk remaining 1/3 cup sugar, cocoa powder and cornstarch in a bowl. Add the remaining ¾ cup milk until well blended. Add the simmering milk mixture unti into the cocoa mix.
4) Pour whole mixture back into the pan and bring to a simmer over medium heat, whisking constantly until thickened for about 3 minutes. Remove from heat.
2) Combine 1 ½ cups milk, 1/3 cup sugar and salt in a saucepan. Bring to boil on medium heat stirring occasionally.
3) Whisk remaining 1/3 cup sugar, cocoa powder and cornstarch in a bowl. Add the remaining ¾ cup milk until well blended. Add the simmering milk mixture unti into the cocoa mix.
4) Pour whole mixture back into the pan and bring to a simmer over medium heat, whisking constantly until thickened for about 3 minutes. Remove from heat.
5) Whisk a cup of the hot cocoa mixture into the beaten egg.
6) Return the egg mixture to the pan and cook over medium low heat without boiling. Whisk constantly until thickened for about 2 minutes. Whisk in vanilla.
7) Serve warm.
6) Return the egg mixture to the pan and cook over medium low heat without boiling. Whisk constantly until thickened for about 2 minutes. Whisk in vanilla.
7) Serve warm.
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