This warm pudding has a marvelous deep chocolaty flavor, but it's low in fat and super-quick to make. Don't skimp on the quality of cocoa with this one--treat yourself to the good stuff.

Kathy Farrell-Kingsley



  • Lightly beat egg with a fork in a medium bowl.

  • Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.

  • Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.

  • Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.


Make Ahead Tip: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.

Nutrition Facts

164 calories; 2.2 g total fat; 1.1 g saturated fat; 33 mg cholesterol; 101 mg sodium. 302 mg potassium; 35.1 g carbohydrates; 3.6 g fiber; 27 g sugar; 6 g protein; 59 IU vitamin a iu; 12 mcg folate; 129 mg calcium; 2 mg iron; 59 mg magnesium; 22 g added sugar;

Reviews (25)

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25 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1