This weekend I had company over. We had food planned for our dinner, but a little later we were all wanting something sweet. Having settled in for the night and not wanting to go out again I decided to make us some homemade chocolate pudding.
This recipe makes a great chocolate pudding from ingredients you probably already have in your pantry (or maybe you should). The mix can even be made ahead and kept on hand for your next dessert emergency, or even nicely packaged up and given as a gift. I don’t know of many people who don’t like chocolate pudding.
Even though the recipe calls for heavy cream and milk, it can just as readily be made with all milk. Also, the pudding can be eaten hot or warm and does not have to be chilled first. Once you smell the wonderful chocolate aroma, I bet you and your guests won’t be able to wait that long.
There are two parts to this recipe: one for the mix, and the second on how to convert the mix into pudding.
INSTANT CHOCOLATE PUDDING MIX
1 c Cocoa, preferably Dutch process
1/2 c Cornstarch
1 1/2 c Sugar, confectioners
1/2 c Instant non-fat dry milk
1 t Salt
Combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. This can be stored in an airtight container or zippered bag until you are ready to use it, but I I’m pretty certain it won’t last long. The recipe makes 3 1/2 cups dry mix, which is enough for 2 batches.
1 3/4 c Instant Chocolate Pudding Mix (see above)
2 c Milk
2 c Heavy cream
1 t Vanilla
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 into individual dishes. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.