Chocolate Pudding with Meringue

Ingredients and Weight:

For the Pudding:

• Unsweetened cocoa powder: 1/2 cup (60g)
• Granulated sugar: 3/4 cup (150g)
• Salt: 1/4 teaspoon
• Whole milk: 2 cups (480ml)
• Egg yolks: 4 large
• Butter: 2 tablespoons (unsalted, cut into pieces)
• Vanilla extract: 1 teaspoon

For the Meringue:

• Egg whites: 4 large
• Granulated sugar: 1 cup (200g)
• Cream of tartar: 1/2 teaspoon

Preparation Time:

• 15 minutes

Cooking Time:

• 10 minutes for the pudding
• 15 minutes to bake the meringue

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

For the Pudding:

1. In a medium saucepan, whisk together the cocoa powder, sugar, and salt.
2. Gradually whisk in the milk.
3. Bring to a simmer over medium heat, stirring constantly.
4. In a separate bowl, whisk together the egg yolks.
5. Slowly whisk about 1 cup of the hot milk mixture into the egg yolks.
6. Pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened about 10 minutes.
7. Remove from heat and stir in the butter and vanilla extract.
8. Pour the pudding into individual serving dishes or ramekins and refrigerate for at least 2 hours.

For the Meringue:

1. Preheat oven to 350°F (175°C).
2. In a clean bowl, beat the egg whites until foamy.
3. Gradually add the sugar, beating until stiff peaks form.
4. Add the cream of tartar and beat for an additional 30 seconds.
5. Spread the meringue over the chilled pudding.
6. Bake for 15 minutes, or until the meringue is golden brown.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 350
• Fat: 15g (9g saturated)
• Cholesterol: 130mg
• Sodium: 120mg
• Carbohydrates: 45g (38g sugar)
• Protein: 8g

Dish Characteristics:

• Rich and creamy chocolate pudding
• Topped with a light and fluffy meringue
• Perfect dessert for any occasion

User Comments:

• "This was the best chocolate pudding I've ever had! The meringue was the perfect topping." - Sarah
• "I made this for a dinner party and it was a huge hit. Everyone loved the combination of the pudding and meringue." - John
• "I'm not a big fan of chocolate, but I really enjoyed this dessert. The meringue was so light and airy." - Mary

Special Precautions and Tips:

• Make sure to use unsweetened cocoa powder for the pudding.
• Don't overbeat the meringue, or it will become deflated.
• If you don't have a kitchen torch, you can use a broiler to brown the meringue. Just be careful not to burn it.