Can you use whole eggs instead of just egg yolks in chocolate pudding?

You can use whole eggs in chocolate pudding, but it will change the texture slightly. Here's why:

* Egg yolks: Egg yolks are mainly responsible for the richness and creaminess of the pudding. They contain lecithin, a fat that helps emulsify the ingredients and create a smooth texture.

* Egg whites: Egg whites are mostly protein. When cooked, they solidify and contribute to a slightly firmer texture.

Using whole eggs will:

* Result in a slightly thicker and denser pudding: This is due to the added protein from the egg whites.

* Potentially create a slightly less smooth texture: You might notice a slight "graininess" in the pudding.

* Increase the overall richness of the pudding: The additional yolk will contribute to a more decadent flavor.

Here are some tips for using whole eggs in chocolate pudding:

* Use less eggs: Start with a slightly lower ratio of eggs to milk, as whole eggs will thicken the pudding more than just egg yolks.

* Beat the eggs thoroughly: This will help incorporate more air and create a smoother texture.

* Cook the pudding over low heat: This will allow the eggs to cook gently and prevent the pudding from becoming rubbery.

* Stir constantly: This will prevent the eggs from sticking to the bottom of the pan and ensure even cooking.

Ultimately, the best way to determine if you prefer whole eggs or just egg yolks in your chocolate pudding is to experiment! You might find that you enjoy the added texture and richness of whole eggs, or you might prefer the classic smooth and silky texture of a yolk-only pudding.