Chocolate Pineapple Pudding

Ingredients

• 1.5 squares Baker's unsweetened chocolate
• 3 tablespoons Hot water (For melting chocolate)
• 3 Egg whites
• 1 teaspoon Vanilla extract
• 0.33 cup Cornstarch
• 0.25 cup Sugar
• 0.25 teaspoon Salt
• 0.25 cup Cold milk
• 2.75 cups Scalded milk
• 0.5 can Grated pineapple (About 1 cup)
• 0 Heavy cream (For serving)

Instructions

1. 1In a saucepan, combine cornstarch, sugar, and salt. Dilute with cold milk until smooth.
2. 2Gradually add the cold milk mixture to the scalded milk in the saucepan. Cook over medium heat, stirring constantly, for 10 minutes, or until the mixture has thickened.
3. 3In a heatproof bowl set over a pan of simmering water (or in the microwave in 30-second intervals), melt the Baker's chocolate. Add hot water and stir until smooth.
4. 4Add the melted chocolate mixture to the cooked pudding base and stir until well combined.
5. 5Stir in the grated pineapple.
6. 6In a clean, dry bowl, beat the egg whites until stiff peaks form.
7. 7Gently fold the beaten egg whites and vanilla extract into the chocolate-pineapple mixture until just combined. Be careful not to overmix.
8. 8Pour the pudding into individual molds or a serving dish. Chill for at least 2 hours before serving. Serve with cream, if desired.