Name: Chilled "Hot Chocolate" Pudding with Marshmallow Whipped Cream
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT6H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup unsweetened cocoa powder; 1 cup granulated sugar; 3 tablespoons cornstarch; 1/2 teaspoon kosher salt; 4 cups whole milk; 1 1/2 teaspoons vanilla extract; 1 cup chilled heavy whipping cream; 1 cup marshmallow creme; 1 teaspoon vanilla extract; Cocoa powder, for garnish

Directions

For the pudding: In a large saucepan set over low heat, combine the cocoa, sugar, cornstarch and salt and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes to a low boil and begins to thicken, 5 to 6 minutes. Continue to stir until the mixture reaches the consistency of pudding, 7 to 8 minutes more.
Remove from the heat and stir in the vanilla. Transfer to 4 to 6 mugs. Place plastic wrap or parchment paper directly on the surface of the pudding to prevent a skin from forming, then cool to room temperature. Refrigerate until chilled, 4 to 6 hours.
For the marshmallow whipped cream: Meanwhile, in a medium bowl, combine the whipping cream, marshmallow creme and vanilla. Use an electric mixer to beat until soft peaks form.
Top each pudding with a dollop of whipped cream and a sprinkle of cocoa powder.

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Chilled "Hot Chocolate" Pudding with Marshmallow Whipped Cream

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