Ingredients

1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract

Instructions

Place 1 3/4 cups of dry pudding mix into a medium
saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil,
continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from
heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving
dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before
serving, approximately 4 hours. Instant Chocolate Pudding Mix:
3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1 teaspoon salt In a large bowl or plastic container with a lid, combine the cocoa, cornstarch,

sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1
month.

Yield: 3 1/2 cups dry mix