Ingredients
- 1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
- 2 cups milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Directions
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
Photo: Chocolate Pudding Recipe


















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By chicycle_11353540
deerfield, IL
on November 13, 2011
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Knocks the socks off the box stuff.
I have made it with Dutch Process and with regular cocoa and it works either way. Great results with 2% milk and no cream. If you cook it to a boil and keep whisking, you don't need a sieve. Make sure that you keep cooking it to have the corn starch do its magic. I don't mind the skin so I don't use plastic wrap.
Total kid pleaser.
By nanny angel
Redding, Ca.
on October 31, 2011
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I love how easy this is, I used non fat milk for the liquid & it was great!
By alzheimerannie
on February 09, 2011
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Seriously good chocolate pudding. And so convenient that the mix recipe makes it ridiculously easy to make a second batch when the first one is lustily devoured!
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