How To Make Chocolate Pudding - Easy, Homemade, From Scratch by Rockin Robin
Recipe Information
Chocolate Pudding
Crack and place 1 egg in a large bowl.
Measure and add 2 cups of cold whole milk to a 2-quart saucepan.
Add corn starch to the cold milk and whisk to combine, ensuring no lumps.
Add sugar, unsweetened cocoa powder, and a pinch of salt to the mixture and stir.
Turn the heat to medium-low and stir constantly until everything dissolves.
Once the mixture starts to heat, increase to medium heat and continue whisking until it begins to bubble.
Set a timer for 3 to 5 minutes once bubbling starts, whisking constantly to prevent burning.
After about 3.5 minutes of boiling, remove the whisk and whisk the egg in the bowl.
Slowly pour about half of the pudding mixture into the egg while whisking to temper it, preventing the egg from scrambling.
Return the tempered egg mixture back into the saucepan with the pudding.
Increase the heat and bring the mixture back to a boil for another minute to ensure the egg is cooked.
Pour the pudding into serving dishes and let cool for about 5 minutes before serving.
Whip some cream with a little vanilla and sugar by hand to top the pudding before serving.
Equipment Needed
Spice Level:
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