Chocolate Cream Pudding

Serves 6: Serving 3/4 cup


– 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.