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Chocolate Velvet Pudding
- Active Time 15m
- Total Time 1h 15m
Here's a traditional chocolate pudding, which uses semisweet chocolate, butter and egg yolks to give it an ultra-velvety texture. Spoon whipped cream atop the pudding, and sprinkle with freshly ground coffee or fresh raspberries before serving.
- 3/4 cup sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 2 cups whole milk
- 3/4 teaspoon instant coffee crystals (optional)
- 6 ounces semisweet chocolate, chopped
- 3 tablespoons butter
- 1 1/2 teaspoons vanilla extract
Mix sugar, egg yolks and cornstarch in heavy medium saucepan. Gradually whisk in milk. Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes. Continue to boil 1 minute longer, whisking constantly.
Remove pudding from heat. Add chocolate, butter and vanilla; whisk until pudding is smooth. Divide between 4 dessert dishes. Cover and refrigerate until cold.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
565 calories; 29g total fat; 199mg cholesterol; 72mg sodium; 74g carbohydrates; 3g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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