Chocolate Pudding from Scratch

Sometimes you can't get too much of a good thing. I posted this recipe a while back and revisited and revamped the post.

This is much better. What is it about chocolate? When I was a kid it wasn't so much about chocolate but I was the potato chip snacking type of kid.

Now? Well I can't seem to get enough chocolate.

You probably have these ingredients in your pantry. M.I.A. is the salt box from this photo. So whip some of this up for your family. Add a dollop of whipped cream and you have a great dessert. Last minute company and you need a quick recipe, this is for you.

• 2 egg whites
• 2/3 cup unsweetened cocoa powder
• 2 tbsp. cornstarch
• 2 1/4 cups milk (or skim milk) - 3/4 cup used first, then the rest for later
• 1/2 cup white granulated sugar
• 1/8 tsp. salt
• 1 tsp. vanilla extract

1. In a medium sized bowl whisk the egg whites until lightly beaten.
2. In a larger bowl combine the cocoa and cornstarch. Whisk together.
3. Add in 3/4 cup milk and whisk until it is completely smooth.
4. In a large sauce pot add in the rest of the milk, the sugar and salt.
5. Bring the mixture to a boil over high heat - WHISKING CONSTANTLY.
6. Remove from the heat.
7. Gradually whisk in 1 cup of the hot cocoa mixture into the egg whites and pour this mixture back into the pan. (This is called tempering.)
8. Cook the mixture over medium low heat for 2 minutes - WHISKING CONSTANTLY.
9. DO NOT BOIL.
10. Remove from heat and stir in the vanilla.
11. Pudding can now be transferred to individual dishes or one large bowl.
12. Cool at room temperature prior to refrigeration. The pudding thickens more as it cools.
13. To avoid "pudding skin" place plastic wrap on top of the pudding.