Chocolate Pudding

I had just a bit of cocoa powder in the house, and nothing else that would really help a sweet tooth. Luckily, I also had two wonderful CSA eggs and light cream. Cream, eggs and chocolate - that's all you need for a great dessert!

Eggs from pastured chickens are so much easier to separate the yolk and whites. I lucked out that my little bit of leftover cocoa powder measured out to just about 1/3 cup.

Chocolate Pudding

1 cup milk
1/2 cup cream
1/3 cup sugar (I'll confess to using Splenda here)
1 Tbsp cornstarch
1/3 cup cocoa
2 Tbsp boiling water
2 egg yolks
1 tsp vanilla extract

Warm the milk and cream in the microwave.

Put the sugar, cornstarch and cocoa into a saucepan. Add the 2 Tbsp of boiling water and whisk into a paste. Whisk in the egg yolks; follow with the warmed milk and cream, then the vanilla. Put the saucepan on the heat, cooking and whisking for about 3 minutes until the mixture thickens. Take off the heat and pour into small glasses. Place in the refrigerator until cool. It's so yummy warm that it's tough to wait for it to cool.