Esta es una exhibición prevé de cómo se va ver la receta de 'Bittersweet Chocolate Pudding' imprimido.

Receta Bittersweet Chocolate Pudding
by Global Cookbook

Bittersweet Chocolate Pudding
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 3 1/2 c. skim lowfat milk divided
  • 1 c. Dutch process cocoa or possibly unsweetened cocoa
  • 3 Tbsp. cornstarch
  • 1/4 tsp salt
  • 1 c. sugar
  • 1 lrg egg lightly beaten
  • 1 lrg egg yolk lightly beaten
  • 2 ounce bittersweet chocolate coarsely minced
  • 1 Tbsp. vanilla

Direcciones

  1. Combine 1 c. lowfat milk, cocoa, cornstarch and salt in a large bowl; stir well with a whisk. Set aside.
  2. Cold 2 1/2 c. lowfat milk in a large, heavy saucepan over medium-high heat to 180 F or possibly till tiny bubbles form around edge (don't boil). Remove from heat; stir in sugar with a whisk till sugar dissolves. Add in cocoa mix to pan, stirring till blended. Bring to a boil over medium heat, cook 2 min, stirring constantly.
  3. Combine egg and egg yolk in a bowl, stirring well with a whisk. Gradually add in lowfat milk mix to egg mix, stirring constantly. Return mix to pan. Cook over medium heat till thick (about 2 min); stir constantly.
  4. Remove from heat. Stir in chocolate and vanilla; stir till chocolate melts. Serve hot or possibly chilled.