Chocolate Pudding

Homemade pudding. Need I say more? Totally worth it. You can easily cut this recipe in half, but why? It's the perfect recipe...I use turbinado sugar instead of granulated and arrowroot powder instead of cornstarch. That makes it healthy, right?

Total Time

6hr 25min

3.0

1 Ratings

Author: Proportional Plate

Servings:

Ingredients

•

4 cups

Whole Milk

•

3/4 cup

Pure Cane Sugar

•

2/3 cup

Unsweetened Cocoa Powder

•

2 1/2 Tbsp

Arrowroot

•

Large Eggs , separated

•

1 Tbsp

Pure Vanilla Extract

•

1/2 tsp

Salt

•

3/4 cup

Whipped Cream

Cooking Instructions

Whisk Whole Milk (3 cups) , Pure Cane Sugar (3/4 cup) and Unsweetened Cocoa Powder (2/3 cup) in a ceramic or anodized stainless steel saucepan over medium-high heat. Bring to simmer. Remove from heat.

Whisk Whole Milk (1 cup) , Arrowroot (2 1/2 Tbsp) , Salt (1/2 tsp) , Large Eggs (6) , and Pure Vanilla Extract (1 Tbsp) in a medium to large bowl.

Temper the egg mixture by whisking while slowly adding the cocoa mixture.

Pour entire mixture back into the saucepan and whisk constantly over medium-high.

When it comes to a full boil you will notice the mixture thickening. Reduce the heat to simmer and continue whisking until thick.

Split between 8 cups, bowls or ramekins.

Refrigerate for at least 6 hours.

Serve with Whipped Cream (3/4 cup) and enjoy!

Nutrition Per Serving

CALORIES

412

FAT

16.0 g

PROTEIN

15.1 g

CARBS

60.1 g