4 Serves
23 Mins
In a medium saucepan, whisk together the cornstarch, cocoa powder, sugar, and salt until well combined.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
160 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
206 mg / 1,250 mgPotassium
344 mg / 4,700 mgSodium
290 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
4 g / 28 gSugar
31 g / 50 gSaturated Fat
8 g / 20 gCholesterol
81 mg / 300 mgCaffeine
33 mgNet Carbs
38 gAlcohol
0 g
In a separate bowl, whisk the milk and egg together until smooth.
Gradually pour the milk and egg mixture into the saucepan with the dry ingredients, whisking constantly to prevent lumps.
Place the saucepan over medium heat and stir constantly until the mixture reaches a boil. Continue to cook for 1 minute while stirring, then remove from heat.
Stir in the butter and vanilla extract until fully incorporated.
Rinse your serving molds with cold water, then pour the pudding into them. Place in the refrigerator to chill until set.
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