| Recipe: |
1/4 c Dutch process cocoa powder
1/3 c sugar OR Splenda equivalent (7 g)**
2 T corn starch
1/4 t salt
1/2 c heavy cream
2.5 c whole milk
2 t molasses (**or use brown sugar and omit molasses)
3 large egg yolks, whisked
120 g (4+ oz) 72% chocolate, chopped
4 T butter
2 t vanilla extract
Whisk cocoa, sugar, corn starch, & salt in large microwave safe bowl. Add cream, milk, and molasses and whisk again. Microwave, whisking occasionally, until mixture begins to thicken. Remove and slowly add about 1/2 c hot milk mixture to egg yolks, whisking as you go (this tempers the yolks and prevents yolk globs in the finished pudding). Whisk yolk mixture back into bowl. Continue microwaving/whisking until mixture starts to expand and is fairly thick (it will thicken more as it cools). Remove from microwave and add butter and chocolate. Keep whisking as it melts. When all is combined, whisk (what else??) in the vanilla extract.
Cover surface with plastic wrap.
Put in fridge if leaving in large bowl to serve.
If portioning to 8 teacups or small ramekins to serve: Let pudding cool on the countertop. When it reaches about body temp (not hot or cold to touch), portion out and refrigerate.
Per serving (8 servings)
With sugar: 295 calories and 25.5 g carb per serving
With Splenda: 265 calories and 14 g carb per serving |
