Halloween Pudding

Name: Halloween Pudding
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 2 Tbsps cornstarch; 57 grams dark chocolate, chopped; 2 eggs; 118 milliliters granulated sugar; 1 teaspoons ground cinnamon; 532 milliliters milk; 1 teaspoons Betty orange gel food color; 59 milliliters powdered sugar; 59 milliliters unsweetened dark baking cocoa; 1 teaspoon vanilla; 237 milliliters whipping cream

Halloween Pudding might be just the dessert you are searching for. This gluten free and vegetarian recipe serves 6. One serving contains 408 calories, 7g of protein, and 27g of fat. It is perfect for Halloween. From preparation to the plate, this recipe takes approximately 2 hours and 35 minutes. Head to the store and pick up betty orange gel food color, cornstarch, vanilla, and a few other things to make it today.

Instructions

In 2-quart heavy saucepan, heat 2 cups of the milk to boiling.

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Milk

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Sauce Pan

Remove from heat; add dark chocolate, stirring with wire whisk until smooth. Set aside.

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Dark Chocolate

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Whisk

In small bowl, mix granulated sugar, cocoa, cornstarch and cinnamon. Stir in remaining 1/4 cup milk.

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Granulated Sugar

Corn Starch

Cinnamon

Cocoa Powder

Milk

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Bowl

Add cocoa mixture to melted chocolate mixture in saucepan, beating until well blended.

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Chocolate

Cocoa Powder

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Sauce Pan

Heat to boiling over medium heat, stirring constantly. Reduce heat; simmer 1 minute.

Remove from heat.

In medium bowl, beat eggs with wire whisk. Slowly beat in about 1 cup chocolate mixture.

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Chocolate

Egg

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Whisk

Bowl

Add to remaining chocolate mixture in saucepan; cook over medium heat, stirring constantly, until mixture thickens and boils.

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Chocolate

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Sauce Pan

Remove from heat; stir in butter and vanilla.

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Vanilla

Butter

Transfer pudding to large bowl. Cool 15 minutes. Cover top of pudding with plastic wrap to prevent skin from forming. Refrigerate 2 hours or until chilled.

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Wrap