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Before you jump to Homemade Chocolate Pudding recipe, you may want to read this short interesting healthy tips about Snacks that provide You Energy.
Enjoying healthy foods tends to make all the difference in how we feel. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy types plays a part in a more healthy feeling. A salad helps us feel better than a piece of pizza (physically at any rate). This is usually a problem, however, when it comes to eating between snacks. Shopping for snacks can be a challenge because you have so many options. Here are a handful of healthy snacks which you can use when you need an instant pick me up.
If you might be looking for a quick snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, for instance is a great snack in the morning hours. When you have to have a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than processed grains included in white bread.
You will find lots of healthy snacks you can choose that never involve a lot of preparation or searching. Determining to live a healthy life style can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to homemade chocolate pudding recipe. You can cook homemade chocolate pudding using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Homemade Chocolate Pudding:
- Provide 2 egg yolks
- Get 4 tablespoons cornstarch
- Get 3 cups whole milk
- Get 3/4 cup granulated sugar
- Get 6 tablespoons unsweetened cocoa powder
- Provide 1/4 teaspoon salt
- You need 2 teaspoons vanilla extract
Steps to make Homemade Chocolate Pudding:
- In a medium bowl, whisk the egg yolks together with the cornstarch and 1/2 cup of the milk until they are completely combined, with no lumps remaining. Set aside.
- In a medium saucepan, over medium high heat, combine the remaining 2 1/2 cups of milk, sugar, cocoa powder and salt. Heat until it is just about to a boil, whisking constantly. You will see steam rising off the liquid, and tiny bubbles forming around the edges.
- Remove the liquid from the heat, and slowly pour it into the bowl with the egg yolk and cornstarch mixture, whisking constantly. Pour the entire mixture back into the saucepan and bring it to a full boil over medium high heat, whisking constantly. Reduce the heat to a simmer and continue cooking for another 1-2 minutes, until the mixture thickens. Remove from the heat and stir in the vanilla.
- Pour the pudding into a large bowl, and cover with plastic wrap pressed directly onto the top of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours before serving.
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