Easy Chocolate Pudding
By Joe
Source: King Arthur Baking — MaryJane Robbins, Easy Chocolate Pudding.
A easy chocolate pudding recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Set the cocoa, cornstarch and now water in a heavy-bottomed now sauce pan over medium heat now. Mix everything now together; don't now worry about a few small now lumps. Beat in the sweetened now condensed milk and egg yolks now.
- 2
Mix (2). Now, since the mixture is barely now warm, there's no need now to worry about the yolks now cooking. Cook the chocolate pudding now for 4 to 5 minutes now, or until it's thick now and creamy. Take out it from now the heat and immediately mix now in the butter, vanilla and espresso powder.
- 3
Chill. Now, the chocolate pudding will become now very smooth and glossy. If now desired, flatten the now chocolate pudding now through a sieve to take out now any lumps. Set a piece now of cling film directly on top of the now chocolate pudding to prevent now a now skin from forming, and put in the fridge now for several hours.
- 4
Step 4. Now, portion into individual ramekins, coupes now, or wine glasses for serving now. Garnish with homemade whipped cream now and chocolate shavings, if desired now. The cooked chocolate pudding can now also be moved to a now pre-baked 9" pie shell now and chilled until firm for now a delightfully silky, easy chocolate cream pie.
- 5
Step 5. Now, keep leftover chocolate pudding in now an airtight container in the now refrigerator for up to several now days now. Need s'more ideas now? Use your leftover egg whites now to make marshmallow topping to now top your pie.
- 6
Finish. Now, tiny pie shells baked in now a muffin tin, filled with now this luscious now pudding and topped now with fresh whipped cream, make now dainty bite-sized pies.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low salt: 0.27 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 87 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Caffeine · Free sugars
- Per serving: about 3 mg caffeine (serving: 1 of 6 servings). Source: 0.5 g instant coffee/espresso powder × USDA FDC SR Legacy #171893 (instant coffee powder, 3142 mg/100 g); divided by 6 servings (only if you add the optional coffee).
- Scaling: making more servings does not change the caffeine in each serving; what counts is how many servings you drink in a day. 1 serving: 3 mg · 2 servings: 6 mg · 3 servings: 9 mg · 4 servings: 12 mg.
- General guideline: EFSA Scientific Opinion on the safety of caffeine (2015): for healthy adults, up to 200 mg in a single dose and up to 400 mg per day do not raise safety concerns. 1 serving = 1 % of 400 mg. EFSA
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 304 kcal |
| Protein | 7.5 g |
| Carbohydrate | 43.4 g |
| of which sugars | 36.2 g |
| of which free sugars | 0.1 g |
| Fat | 12.4 g |
| of which saturates | 7.2 g |
| Fibre | 1.8 g |
| Salt | 0.23 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
