1 egg

3 tablespoons cornstarch

1/4 cup light agave nectar

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

Pinch of salt

2 cups milk, preferably 1 percent

1 1/2 ounces finely chopped bittersweet chocolate

 

In a small bowl, whisk together the egg, cornstarch, agave nectar, cocoa powder, vanilla, and salt. In a medium saucepan, heat the milk over medium heat. When tiny bubbles appear all around the edge of the pan, add the chocolate, whisking constantly, until melted and smooth, about 1 minute. Remove from the heat. Scoop up about 1/3 cup of the heated chocolate milk and slowly drizzle it into the egg mixture, whisking constantly, until smooth, about 30 seconds. Then slowly drizzle the egg-chocolate milk mixture back into the saucepan, whisking constantly, about 30 seconds. Be careful not to combine the hot liquid with the raw egg too quickly, or it may result in scrambled chocolate eggs, not chocolate pudding! Return the saucepan to medium-high heat and cook for 1 to 2 minutes, stirring constantly with a wooden spoon, until the pudding thickens enough that a defined line remains when you run the spoon through the center. Transfer the pudding to a medium bowl, cover, and refrigerate until chilled, about 2 hours. If desired, lay a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming on the top. Pack into 5 small containers and store in the refrigerator for up to 3 days.