Boiled Egg Chocolate Pudding
Did you know you can blend boiled eggs with cocoa powder, milk and sugar to make chocolate pudding? It's rich, chocolatey and full of protein and doesn't taste like eggs!
Servings: 4 servings
Equipment
Ingredients
- 6 hard-boiled eggs
- ⅔ cup whole milk
- ⅓ cup granulated sugar
- ⅓ cup cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Combine all of the ingredients in a high-powered blender and blend until completely creamy and smooth, scraping down the bowl once or twice as needed. Add more milk for a creamier consistency.
- You can enjoy it right away, but for best flavor and texture, transfer to an airtight container and refrigerate for a few hours. It will thicken up slightly as it cools.
Notes
Storage: Store the pudding in an airtight container in the fridge for up to 4 days. You can freeze for up to 3 months for the texture will change.
Recipe Tips:
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- Make sure the eggs are hard boiled and not soft boiled. Otherwise there may be more of an eggy taste or the consistency may be affected.
- Make sure the eggs are cooled. If you're using fresh boiled eggs, make sure to put them in an ice bath and allow them to cool.
- Store in the fridge to allow them to set. You can enjoy the pudding right away but if you divide them into individual cups or bowls and put them in the fridge, the taste is more concentrated and the texture turns out better.
Nutrition
Serving: 1cup | Calories: 224kcal | Carbohydrates: 24g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 285mg | Sodium: 110mg | Potassium: 266mg | Fiber: 3g | Sugar: 20g | Vitamin A: 456IU | Calcium: 97mg | Iron: 2mg
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