Chocolate Pudding in the Microwave
1/2 cup sugar (or up to 1 cup, depending on sweetness level desired)
2 Tblsps cornstarch
1/4 tsp salt
2 ozs unsweetened chocolate OR 6 Tblsps cocoa AND 2 Tblsps butter
2 cups milk
1 well beaten egg (or 2 slightly beaten egg yolks)
2 Tblsps butter
1 tsp vanilla extract
1/2 cup sugar (or up to 1 cup, depending on sweetness level desired)
2 Tblsps cornstarch
1/4 tsp salt
2 ozs unsweetened chocolate OR 6 Tblsps cocoa AND 2 Tblsps butter
2 cups milk
1 well beaten egg (or 2 slightly beaten egg yolks)
2 Tblsps butter
1 tsp vanilla extract
- Combine sugar, cornstarch, salt, and cocoa, if using cocoa, in a 2 quart or larger microwave safe bowl.
- Stir in the milk.
- If using chocolate, chop it and mix it in.
- Microwave on high for 5-7 minutes, until thick and bubbly, but stir it every two minutes.
- Microwave for another 2 minutes, stirring every ~ 45 seconds or if it threatens to boil over.
- Temper the egg by slowly adding about a cup of the hot mixture to the eggs while whisking and then slowly return the tempered egg mix to the microwave bowl while whisking.
- Microwave for another 2 minutes, stirring every ~ 30 seconds or if it threatens to boil over or if it looks like the egg is getting over cooked. If it looks like the egg is getting overcooked, then beat (or whisk with a clean whisk) thoroughly and stir more frequently.
- Stir in the butter and vanilla and let the pudding cool.
- Pour it into a serving dish or individual serving dishes and chill.
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