I admit to being fairly skeptical when I see “reduced sugar” in the name of a recipe (as was in the source of this recipe). I find that either they don’t taste good or use artificial sweeteners. While I am not anti-artificial sweetener, I am not going to buy them and use them in my cooking. The original recipe called for sucanet – which is a more raw form of sugar that adds a lot of flavor so you can use less than sugar. I’m not in the mood to buy that either.
However, I found this recipe worked well with regular light brown sugar from my pantry. While it doesn’t have the smoothest texture of any pudding ever, the flavor was killer. Enjoy some dark chocolate pudding as a treat this week!
Dark Chocolate Pudding (Serves 6)
- ¼ cup light brown sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 3 large egg yolks
- 1 ½ cups skim milk
- 1 ½ cups whole milk
- 4 ounces bittersweet chocolate chips, at least 60% cocoa solids
- 5 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- Whisk sugar, cocoa, cornstarch, and salt together in a medium saucepan. Add egg yolks and milks, whisking thoroughly until smooth. Make sure to scrape corners and of pan.
- Cook over medium heat, whisking constantly, until thickened and smooth. Remove from heat. Whisk in chocolate, butter, and vanilla until melted and smooth.
- Poor into serving containers, cover, and refrigerate until cold, at least 4 hours. (Whisk again before serving if desired).
Nutritional Information (amount per serving):
Protein: 7 g
Fat: 22 g
Saturated Fat: 12 g
Cholesterol: 126 mg
Carbohydrates: 29 g
Fiber: 2 g
Sodium: 260 mg
Source: lightly adapted from America’s Test Kitchen