Recipe Image

Warm Chocolate Pudding

  • 20 m
  • 20 m
Kathy Farrell-Kingsley
“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.”


    • 1 large egg
    • 2¼ cups nonfat or low-fat milk, divided
    • ⅔ cup sugar, divided
    • ⅛ teaspoon salt
    • ⅔ cup unsweetened cocoa powder
    • 2 tablespoons cornstarch
    • 1 teaspoon vanilla extract


  • 1 Lightly beat egg with a fork in a medium bowl.
  • 2 Combine 1½ cups milk, ⅓ cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
  • 3 Meanwhile, whisk the remaining ⅓ cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining ¾ 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.
  • 4 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019