Homemade Chocolate Pudding
For the most delectable taste, choose a good quality bittersweet chocolate bar. Adding a bit of espresso powder to the mix accentuates the chocolate taste, but may be considered optional.
Serves 6 to 8
* 1/3 cup sugar (I would reccomend a sugar substitute, perhaps xylitol)
* 2 tablespoons cornstarch
* Pinch salt
* 2 cups whole milk
* 1 large egg
* 1/2 cup finely chopped bittersweet chocolate
* 1 teaspoon espresso or other instant coffee powder
* Whipped cream, for garnish (optional)
Mix the sugar, corn starch, and salt in a heavy 2-quart saucepan. Gradually whisk in milk.
Turn the heat to medium-high. Stir constantly as the mixture comes to a boil. When you see bubbles begin to form around the edges, lower the heat to medium, and continue boiling gently while stirring for 1 minute. Turn the heat down very low.
Lightly beat the egg in a small bowl. Gradually whisk a few tablespoons of the hot milk into the egg. Whisk the egg mixture into the pan. Add the chocolate and coffee powder.
Whisk continuously until the chocolate melts and the pudding thickens, about 2 minutes. Cool in the pan for 5 minutes, then spoon into pudding bowls.
Serve warm, room temperature, or chilled. Garnish each portion with whipped cream, if you wish.
Recipe copyright, Lorna Sass, 2007