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Homemade Chocolate Pudding
Homemade Chocolate Pudding

Before you jump to Homemade Chocolate Pudding recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods May Help You Stay Fit And Healthy.

Many people do not understand that the foods you select can either help you to be healthy or can negatively effect your health. Its also wise to realize that there are foods that you’ll want to avoid at all costs and that would be most food you find at the fast food chain restaurants. These kinds of foods are packed with bad fat and also have hardly any nutritional value. Because of this we are going to be going over the healthy foods that you should be ingesting that will have a positive effect on your health.

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If you determine that your health is important to you, you should take these recommendations to heart. The pre packaged processed foods that you can get in any store is in addition not good for you and instead you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let’s go back to homemade chocolate pudding recipe. You can have homemade chocolate pudding using 7 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Homemade Chocolate Pudding:
  1. Prepare 2 egg yolks
  2. Get 4 tablespoons cornstarch
  3. Prepare 3 cups whole milk
  4. Use 3/4 cup granulated sugar
  5. Get 6 tablespoons unsweetened cocoa powder
  6. Use 1/4 teaspoon salt
  7. Prepare 2 teaspoons vanilla extract
Instructions to make Homemade Chocolate Pudding:
  1. In a medium bowl, whisk the egg yolks together with the cornstarch and 1/2 cup of the milk until they are completely combined, with no lumps remaining. Set aside.
  2. In a medium saucepan, over medium high heat, combine the remaining 2 1/2 cups of milk, sugar, cocoa powder and salt. Heat until it is just about to a boil, whisking constantly. You will see steam rising off the liquid, and tiny bubbles forming around the edges.
  3. Remove the liquid from the heat, and slowly pour it into the bowl with the egg yolk and cornstarch mixture, whisking constantly. Pour the entire mixture back into the saucepan and bring it to a full boil over medium high heat, whisking constantly. Reduce the heat to a simmer and continue cooking for another 1-2 minutes, until the mixture thickens. Remove from the heat and stir in the vanilla.
  4. Pour the pudding into a large bowl, and cover with plastic wrap pressed directly onto the top of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours before serving.

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