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Total Time
1hr 20mins
Prep 1 hr 10 mins
Cook 10 mins

Great for late nights, warm. Also great served over cinnamon french toast.

Ingredients Nutrition

Directions

  1. In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine 2/3 cup of cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely smooth.
  2. In a large heavy saucepan, combine remaining milk, sugar, and salt. Bring to a boil over high heat, whisking constantly. Remove pan from heat.
  3. 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.
  4. 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.
  5. Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour.