Chocolate Pudding

Ingredients

• 2 ¼ cups whole milk
• 6 tablespoons sugar
• 2 tablespoons cocoa
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 large egg
• 2 large egg yolks
• 5 ounces bittersweet chocolate, melted and still warm
• 2 tablespoons unsalted butter, at room temperature and cut into 4 pieces
• 1 teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    298 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 6 grams protein; 111 milligrams cholesterol; 154 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a saucepan. While the milk is heating, toss the cocoa, cornstarch and salt into the work bowl of a food processor and pulse to blend; turn the ingredients out onto a sheet of wax paper. Place the egg, egg yolks and remaining 3 tablespoons sugar in the work bowl and process for 1 minute. Scrape down the sides of the bowl and add the remaining 1/4 cup milk. Process for a few seconds, return the dry ingredients to the bowl and pulse just until blended.
2. With the machine running, slowly pour in the hot milk, processing to blend. The mixture will be foamy, but the bubbles will disappear when the pudding is cooked. Pour the mixture into the saucepan and cook over medium-high heat, stirring continuously, for about 2 minutes, or until the pudding thickens. (The pudding should not boil.) Scrape the pudding into the processor, add the remaining ingredients and pulse until they are evenly blended.
3. Pour the pudding into 6 1/2-cup bowls or 1 large bowl. Chill for at least 4 hours. Serve plain or topped with heavy cream, whipped or not.