Chocolate Pudding

These chocolate pudding pots have a loving spoonful of silky richness that will satisfy any chocolate enthusiast. A simple and indulgent delight to share this Valentine's Day.  

Chocolate Pudding 

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makes 4 servings

1/2 cup caster sugar

1/3 cup cocoa powder

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups milk

2 large egg yolks, slightly beaten

2 teaspoons vanilla

In medium bowl separate the yolks. Set the yolks aside.  

In a large saucepan mix together the sugar, cocoa powder, cornstarch and salt. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.

Gradually stir at least half of the hot mixture into the egg yolks, then stir back into the hot mixture in the saucepan. Boil and stir for 1 minute. Remove from heat. Stir in the vanilla. Pour the pudding into dessert dishes. Cover and refrigerate for about an 1 hour to until chilled. Store covered in the refrigerator.

When ready to serve top with any of the following: whip cream, raspberries, strawberries, slices of mangoes, chocolate shavings, a drizzle of caramel sauce, or editable flowers.