Chocolate Pudding
- 2 egg whites
- 2/3 cup unsweetened cocoa powder
- 2 tbsp cornstarch
- 2 1/4 cup skim milk, divided
- 1/2 cup sugar
- 1/8 tsp salt
- 1 tsp vanilla
- Fresh strawberries, mint leaves and unsweetened cocoa powder for garnish
- 1
In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine cocoa and cornstarch. Whisk ¾ c. milk into cocoa mixture until completely smooth.
- 2
In a large heavy saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat, whisking constantly. Remove pan from heat. Whisk cocoa mixture into hot milk mixture.
- 3
Bring to a boil over medium high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.
- 4
Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat. Add vanilla; blend well.
- 5
Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish as desired with berries, mint and cocoa.
- 6
Tip:To prevent pudding skin, transfer hot pudding to a bowl or serving dishes. Lay a sheet of waxed paper directly on pudding surface. Cool as directed.
- 2