Chocolate Velvet Pudding

Chocolate Velvet Pudding

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From: EatingWell Magazine, October 1998

Although instant mixes and premade chocolate puddings abound in every supermarket, they just can't compare with homemade. This reduced-fat version is almost as quick as a mix and delivers a rich chocolate flavor.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 large egg
  • ⅓ cup nonfat sweetened condensed milk
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 2 cups low-fat milk
  • 1 ounce bittersweet or semisweet (not unsweetened) chocolate, chopped
  • 2 teaspoons vanilla extract


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  1. Whisk egg, condensed milk, cocoa, cornstarch and salt in a heavy saucepan until smooth. Gradually whisk in milk. Bring to a boil over medium-low heat, whisking constantly, until thickened, 7 to 9 minutes.
  2. Remove from the heat; add chocolate and vanilla, whisking until the chocolate melts. Transfer to a bowl. Place plastic wrap directly on the surface to prevent a skin from forming. Serve warm or refrigerate until ready to serve.

Nutrition information

  • Per serving: 192 calories; 5 g fat(3 g sat); 3 g fiber; 30 g carbohydrates; 9 g protein; 14 mcg folate; 56 mg cholesterol; 26 g sugars; 373 IU vitamin A; 0 mg vitamin C; 233 mg calcium; 1 mg iron; 172 mg sodium; 531 mg potassium
  • Nutrition Bonus: Calcium (23% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate

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