Chocolate Pudding
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 807
- Total Fat
- 54
- Saturated Fat
- 33
- Carbohydrates
- 81
- Dietary Fiber
- 6
- Sugar
- 56
- Protein
- 13
- Cholesterol
- 186
- Sodium
- 725
- Total: 4 hr 20 min
- Prep: 10 min
- Inactive: 4 hr
- Cook: 10 min
Ingredients
1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract
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
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:
- 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.