Chocolate Pudding
ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Software
Instant Chocolate Pudding Mix
- 1 cup Dutch-processed cocoa powder
- 1/2 cup cornstarch
- 1 1/2 cups confectioners' sugar
- 1/2 cup instant non-fat dry milk
- 1 teaspoon salt
Chocolate Pudding
- 1 3/4 cups Instant Chocolate Pudding Mix (above)
- 2 cups milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Specialized Hardware
Fine-mesh sieve
ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 4 servings
Procedure
Instant Chocolate Pudding Mix
- In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, dry milk, and salt. Store in an airtight container in the refrigerator for up to 3 months.
Chocolate Pudding
- Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add the 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.
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