2 egg whites
⅔ cup unsweetened cocoa powder
2 tbsp cornstarch
2¼ cups skim milk, divided
½ cup granulated sugar
⅛ tsp (a smidge) salt
1 tsp vanilla extract
fresh strawberries, mint leaves and unsweetened cocoa powder for garnish
Directions:
In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine ⅔ cup of cocoa and cornstarch. Whisk ¾ cup of milk into cocoa mixture until completely smooth.
In a large heavy saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over hight heat, whisking constantly. Remove pan from heat.
Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.
Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat.
Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with berries, mint leaves and cocoa.
Preparation time: 10 minutes plus chilling
Cooking time: 10 minutes
Serves 4
Tips:
When making pudding, stir the mixture constantly as it cooks. This helps release steam; which, if it condenses, may result in a watery pudding.
To prevent pudding “skin”, transfer hot pudding to a bowl or serving dishes. Lay a sheet of waxed paper directly on pudding surface. Cool as directed.
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