Chocolate Cream Pudding
– 1/2 cup bittersweet chocolate, 70% cacao, such as Callebaut®
– 1 egg
– 1 1/2 tablespoons arrowroot
– 1 1/4 cups nonfat milk
– 1/2 teaspoon vanilla extract
Melt chocolate in the top of a double boiler.
In a saucepan, whisk together egg, arrowroot and milk. Bring to a boil. Remove from the heat and add the vanilla.
Add a small amount of the hot egg-milk mixture into the chocolate and mix well.
Combine the remaining egg-milk and chocolate mixtures. Stir until thickened.
Pour into ramekins or plastic containers and refrigerate.
Nutrient Info per serving: (serves 6: serving size 3/4 cup)
140 calories, 7g fat, 14g carbohydrate,
3.5g protein, 1g fiber, 34mg sodium