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READY IN 40 mins

Chocolate Pudding with Meringue

Read Reviews (4)

"A rich, custardy, steamed chocolate pudding topped with chocolate meringue." — SALLYCOOKS

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Original recipe makes 1 - 1 quart dish Change Servings

1 (1 ounce) square unsweetened chocolate, chopped
1 cup evaporated milk
3 eggs, separated
3 tablespoons white sugar

1 pinch salt
3 tablespoons white sugar
1 tablespoon unsweetened cocoa powder

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Directions

Preheat oven to 325 degrees F (165 degrees C). Butter a 1 quart baking dish or pudding basin.
Melt chocolate over low heat in small saucepan. Stir in milk and heat through. Remove from heat and let cool slightly.
In a medium bowl, beat eggs. Beat in 3 tablespoons sugar and salt. Beat in chocolate mixture. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in preheated oven 30 minutes, until set.
In a clean, dry bowl, beat egg whites until stiff. Beat in 3 tablespoons sugar and cocoa. Spoon meringue over baked pudding and return pudding to oven to brown meringue, 2 to 8 minutes.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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Good! Not too sweet, nice texture. Be sure you whip the egg YOLKS only to add to the pudding. I doubled the recipe and it worked out well. Odd to put a towel in the pan, but it seemed to work great. This is especially nice eaten cold with whip creme on top. Thanks for a yummy recipe.

—MRSHART

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Feb 11, 2009

I made it with splenda instead of sugar and it was still awesome! A bit of work for pudding, but very tasty. I also really liked the contrast between the thick pudding and the light meringue. Definitely a keeper!

—RHARRIS524

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5 Ratings

Jun 15, 2009

I am not sure if the recipe needs clarification or if I did something wrong...because when I added the milk to the chocolate it immediately seized...I thought it sounded wrong, but I did it anyway...

—khunsicker

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Dec 19, 2012

At first I was confused with the eggs that were supposed to be separated, because in the first half it does not say whether to use the yolks or whites. So when making your pudding, use 3 egg yolks and when doing the meringue use the 3 egg whites. I'm not sure if I'm the only one with the whole egg thing... But I was confused at first. But this recipe looks delicious! I cant wait to try it!:)Thank you for putting this recipe on this website! :)

—Lauren

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Nutrition

Calories
249 kcal
12%

Carbohydrates
28.2 g
9%

Cholesterol
177 mg
59%

Fat
12.3 g
19%

Fiber
1.6 g
6%

Protein
10.2 g
20%

Sodium
218 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Pudding with Meringue

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 249
Calories from Fat: 111

% Daily Value *
Total Fat 12.3g 19 %
Saturated Fat 6.4g 32 %
Cholesterol 177mg 59 %
Sodium 218mg 9 %
Potassium 320mg 9 %
Total Carbohydrates 28.2g 9 %
Dietary Fiber 1.6g 6 %
Protein 10.2g 20 %
Sugars 25.4g
Vitamin A 7 %
Vitamin C 2 %
Calcium 24 %
Iron 22 %
Thiamin 6 %
Niacin 19 %
Vitamin B6 6 %
Magnesium 18 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.