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Print this Recipe    Chocolate Pudding

CHOCOLATE PUDDING
SERVES 4

2 egg whites
2/3 cup unsweetened cocoa powder
2 tablespoons cornstarch

2 1/4 cups skim milk, divided
1/2 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

Fresh strawberries, mint leaves, and unsweetened cocoa powder for garnish

In a small bowl, lightly beat egg whites and set aside. In a large
bowl, combine 2/3 cup of cocoa and cornstarch. Whisk 3/4 cup of
milk into cocoa mixture until completely smooth.

In a large heavy saucepan, combine remaining milk, sugar, and salt.
Mix well. Bring to a boil over high heat, whisking constantly.
Remove pan from heat.

Whisk cocoa mixture into hot milk mixture. Bring to a boil over
medium-high heat; boil for 2 minutes, whisking constantly. Remove
pan from heat.

Gradually whisk 1 cup of hot cocoa mixture into the egg whites.
Pour mixture back into pan. Cook over medium-low heat for 2 minutes,
whisking constantly. Do not boil. Remove pan from heat.

Add vanilla; blend well. Pour pudding into serving dishes. Cool
to room temperature. Cover and chill for 1 hour. Garnish with
berries, mint leaves, and cocoa.


Notes:

Try adding a 1/4 teaspoon of ground cinnamon to the cocoa mixture.

When making pudding, stir the mixture constantly as it cooks, This
helps release steam; which, if it condenses, may result in a watery
pudding.

To prevent pudding "skin," transfer hot pudding to a bowl or serving
dishes. Lay a sheet of waxed paper directly on pudding surfaces
Cool as directed.

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