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Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan.
Bring to a simmer, over medium-high heat.
Remove from the heat.
Whisk the remaining 1/2 cup milk with cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture.
Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.
Reduce the heat to maintain a simmer, and continue whisking until thick. (2 or 3 minutes)
Pour the pudding into 6 small cups.
Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Top with a bit of whip cream before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (289g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 569 (67%)|
|Amt Per Serving||% DV|
|Total Fat 63.2g||84 %|
|Saturated Fat 25.1g||125 %|
|Monounsaturated Fat 26.6g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 2546.8mg||784 %|
|Sodium 327.5mg||11 %|
|Potassium 460.3mg||12 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 33.2g|
|Protein 35.1g||50 %|
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Calories per serving: 850
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