French · Dessert
Rich Chocolate Pudding Cups
A dense, glossy chocolate pudding thickened with cornstarch and egg yolk, stirred through with whey protein isolate for a high-protein set, and finished with fresh raspberries for fibre and tartness against the cocoa.
$1
10 minsPrep
12 minsCook
142 minsTotal
MediumLevel
Nutrition per serving
156Calories
13.5gProtein
2.8gFat
24.5gCarbs
13.5gSugar
4.4gFiber
275mgSodium
52mgChol
1.2gSat Fat
349mgPotassium
193mgCalcium
1.6mgIron
0.7mcgVitamin B12
5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Whole Milk
local
Burgundy Pinot Noir
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk skim milk, cocoa powder, cornstarch, sugar and salt together in a saucepan set over a double boiler until no lumps of cocoa remain.
2
Cook over gently simmering water, stirring constantly, for 8-10 minutes until the mixture thickens enough to coat the back of a spoon.
3
Temper the beaten egg yolk by whisking in a few tablespoons of the hot chocolate mixture, then stir the yolk back into the pan.
4
Cook for a further 2 minutes, stirring constantly, until glossy and thick; do not let it boil hard or the yolk will scramble.
5
Remove from heat and whisk in the whey protein isolate until fully smooth and dissolved into the warm base.
6
Divide the pudding between two 180ml pots and press a piece of cling film directly onto the surface of each to stop a skin forming.
7
Chill for at least 2 hours until fully set.
8
Top each pot with 15g fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g skim milk
- 0.6 oz18g cocoa powder
- 0.4 oz10g cornstarch
- 0.6 oz16g whey protein isolate
- 0.5 oz14g sugar white
- 1/21/2 egg yolks, beaten (9g)
- 0 oz1g salt
- 1.1 oz30g whole, chilled raspberry
