Chocolate Pudding

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INGREDIENTS

• 1/2 cup sugar
• 1/3 cup cocoa powder
• 2 Tbsp cornstarch
• 1/8 tsp salt
• 2 cups milk (I prefer skim, but any type is fine)
• 2 egg yolks, beaten
• 1 Tbsp vanilla extract

METHOD
1. Mix the sugar, cocoa powder, cornstarch and salt in a medium size saucepan.

2. Slowly add milk and bring to a boil over medium heat while constantly stirring.

3. Allow the mixture to boil for one minute, continuing to stir.

4. Slowly pour about half of the chocolate mixture into the beaten egg yolks, stirring quickly. At this point, you are tempering the eggs. If you were to put them directly into the pot, they would cook and would form clumps.
Seth’s tip: Until you are able to perform this mixing relatively quickly, I would suggest removing the pan from the heat. At this point, the chocolate should be relatively thick and requires constant stirring while over heat. By removing half the liquid, and allowing it to sit over heat, it will most definitely stick and possibly burn. By removing the pan from the heat, you can buy yourself some time to focus on mixing the egg yolks.

5. Return the egg and chocolate mixture to the pot, and allow to boil for another minute.

6. Remove from heat and add vanilla extract, while stirring quickly.

Best served chilled. You can place saran wrap or wax paper directly on the surface of the pudding while refrigerating to avoid a skin forming on top. I like to simply pour it into individual serving containers with lids to make my own lil pudding cups. By doubling or even tripling this recipe, it would be an easy way to make a lot of cheap, healthy, single serving snacks for kids.