RECIPE
8 INGREDIENTS8 STEPS6HR 25MIN

Chocolate Pudding

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Proportional Plate
Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
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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?

6HR 25MIN

Total Cooking Time

8

Ingredients
Proportional Plate
Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
4 cups
Whole Milk
2/3 cup
Unsweetened Cocoa Powder
2 1/2 Tbsp
Arrowroot
6
Large Eggs , separated
yolks only
1 Tbsp
Pure Vanilla Extract
1/2 tsp
3/4 cup
Whipped Cream
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Directions

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Step 1
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.
Step 2
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.
Step 3
Temper the egg mixture by whisking while slowly adding the cocoa mixture.
Step 4
Pour entire mixture back into the saucepan and whisk constantly over medium-high.
Step 5
When it comes to a full boil you will notice the mixture thickening. Reduce the heat to simmer and continue whisking until thick.
Step 6
Split between 8 cups, bowls or ramekins.
Step 7
Refrigerate for at least 6 hours.
Step 8
Serve with Whipped Cream (3/4 cup) and enjoy!

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