Makes 1 serving
Cocoa powder gives this chocolate pudding a surprisingly deep flavor, a little less “candy-like” than melted chocolate would provide. Make sure the mixture has thickened before chilling.
⅔ cup whole milk
2 tablespoons granulated white sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon pasteurized egg substitute
2½ teaspoons cornstarch
½ teaspoon vanilla extract
Pinch of table salt
1. Put the milk, sugar, cocoa powder, egg substitute, cornstarch, vanilla, and salt in a 10- to 12-ounce microwave-safe mug, stirring until the sugar and cornstarch are dissolved.
2. Cook on high in a 950-watt microwave oven for 1 minute.
3. Stir well. Cook on high for about 30 seconds, until the mixture bubbles up to the rim of the mug. Stop the oven immediately.
4. Stir well. Cook again on high for about 10 seconds, until the mixture bubbles up, then stop and stir. Repeat cooking in 10-second bursts, stopping and stirring the moment the mixture bubbles up, until the mixture is thick and rich, a total of perhaps three or five additional 10-second bursts.
5. Chill in the refrigerator, covering once cold, for at least 4 hours or up to 2 days.