Place milk, cocoa, cornstarch, sugar and salt in a medium-size heavy saucepan. Place saucepan over medium-high heat; cook ingredients, constantly whisking, until mixture is hot, about 5 minutes.
Slowly whisk 1/3 cup of the hot milk mixture into bowl with lightly beaten egg and then whisk egg mixture into remaining hot milk mixture. While constantly whisking, cook until mixture thickens, about 3 minutes.
Remove saucepan from heat; add chopped chocolate, whisk until chocolate melts and mixture is smooth.
Whisk in vanilla.
Pour pudding mixture into a glass bowl. Place a piece of heavy-duty plastic wrap directly onto warm pudding mixture in order to keep a film from forming on top of the pudding. Place pudding in refrigerator and chill for 2 hours or until pudding is completely cool.
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Homemade Chocolate Pudding
Serves 5 (1/2 CUP) SERVINGS
Ingredients:
2 cups fat-free milk
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
2/3 cup sugar
1/8 teaspoon salt
1 large egg, lightly beaten
1/2 semisweet chocolate baking bar, chopped
1 teaspoon vanilla extract
Whipped topping, for garnish
Directions:
Place milk, cocoa, cornstarch, sugar and salt in a medium-size heavy saucepan. Place saucepan over medium-high heat; cook ingredients, constantly whisking, until mixture is hot, about 5 minutes.
Slowly whisk 1/3 cup of the hot milk mixture into bowl with lightly beaten egg and then whisk egg mixture into remaining hot milk mixture. While constantly whisking, cook until mixture thickens, about 3 minutes.
Remove saucepan from heat; add chopped chocolate, whisk until chocolate melts and mixture is smooth.
Whisk in vanilla.
Pour pudding mixture into a glass bowl. Place a piece of heavy-duty plastic wrap directly onto warm pudding mixture in order to keep a film from forming on top of the pudding. Place pudding in refrigerator and chill for 2 hours or until pudding is completely cool.
