Chocolate PuddingApr 09 2011 by
My grandson Caleb loved Jello chocolate pudding from his first bite. Once his family decided to eat healthier and eliminate sugars, chemicals and artificial ingredients I tried explaining to him that the jello pudding cups had ‘bad’ sugar in them and that we would have to find another option. I went through many different pudding recipes, one made with tofu, another with yogurt, even one with avocado but none of them got the thumbs up from him. I finally got his approval with this recipe. In fact he liked it so much he ate some for dessert after lunch and asked if he could have it again for his snack later that day.
- 1/4 cup coconut nectar or brown rice syrup
- 1/4 cup unsweetened cocoa powder
- 2 tbsp organic cornstarch
- 1/8 teaspoon fine sea salt
- 2 cups milk, low fat or non fat
- 1 large egg
- 1/2 cup chocolate chip of your choice (I used Sunspire Brand Grain Sweetened Chocolate Chips)
- Lightly beat the egg in a medium sized bowl and set aside.
- Whisk together the cocoa powder, cornstarch and salt in a 2 quart sauce pan.
- Add in the coconut nectar and a small amount of milk (about 1/4 cup). Whisk until smooth.
- Add the remainder of the milk, whisk well and place over medium high heat.
- Bring to a boil, lower heat to low and whisk constantly for about 4-5 minutes until thickened. Remove from heat.
- Add a small amount, about a teaspoonful, of the chocolate mixture to the egg, whisking constantly. Do this several times, a teaspoonful at a time until you have about 1/4 cup of the chocolate mixed into the egg. (this will slowly temper the egg so you don’t end up with scrambled eggs)
- Gradually add the rest of the chocolate mixture to the egg mixture whisking constantly.
- Add the chocolate chips and whisk until they are melted and the mixture is smooth.
- Immediately pour the pudding into ramekins or cups. Place a layer of wax paper over the pudding to prevent a skin from forming.
- Refrigerate at least an hour or two or until the pudding is cold.
- Remove the wax paper and serve.
Makes 4 cups (approximately 8 oz size).
Serving size 1 cup.
Nutrients per serving: Calories: 183, Cal. from Fat: 54, Total Fat: 6g, Sat. Fat: 3g, Carbs: 25.5g, Fiber: 2.5g, Sugars: 14g, Protein: 7.5g, Sodium: 89mg, Chol: 55mg
Any leftover pudding can be stored in a sealed container in the fridge for up to 3 days.