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Recipe: Warm chocolate pudding

Medically reviewed on August 21, 2018

Serves 6

Dietitian Tip

Flaxseed takes the place of eggs in this recipe, which can be made vegan by using soy milk.

Ingredients

  • 1 tablespoon ground flaxseeds (flax meal)
  • 3 tablespoons brewed espresso
  • 2 1/4 cups skim milk, divided
  • 2/3 cup sugar, divided
  • 1/8 teaspoon salt
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch

Directions

In a medium bowl, lightly beat ground flaxseeds (flax meal) with warm espresso with a fork. Set aside.

In a medium saucepan, combine 1 1/2 cups milk, 1/3 cup sugar and salt. Bring to a simmer over medium heat, stirring occasionally.

Meanwhile, in a medium bowl whisk the remaining 1/3 cup sugar, cocoa powder and cornstarch. Then whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture.

Pour the mixture back into the saucepan and bring it to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.

Whisk about 1 cup of the hot cocoa mixture into the beaten flaxseeds. Add this mixture to the saucepan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. Do not let the mixture boil. Whisk in vanilla. Serve warm.

Nutritional Analysis (per serving)

Serving Size1/2 cup
Calories169
Carbohydrate35 g
Cholesterol2 mg
Fiber2 g
Protein5 g
Sodium86 mg
Monounsaturated Fat<1 g
Saturated FatTrace
Total Fat1 g

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