Tuesday, July 30, 2013

Chocolate Pudding

I like things to be semi-homemade, easy, and full of calories for my hockey player twins. I am planning to try this recipe.
Instant Chocolate Pudding Mix
(makes 3 and 3/4 cup mix)
3 oz. Dutch processed cocoa*, about 1 cup
2 oz. cornstarch, about 1/2 cup
6 oz. powdered sugar, about 1 and 1/2 cups
1 and 1/2 oz. instant non-fat dry milk, about 1/2 cup
1 tsp salt
*Can substitute Hershey’s Dark Cocoa or King Arthur's Double Dutch cocoa.
Mis all together and store in airtit container on shelf (1 month) or in the freezer (3 months)
How to make the pudding:(I have been able to also halve the recipe by using half the ingredients.  To halve the pudding mix, you need 7/8 of a cup, or 1 cup minus 2 Tb., then halve the rest of the ingredients of course.)
Make Pudding
1 and 3/4 cup Chocolate Pudding Mix
2 cups of milk
2 cups of cream**
1 tsp. vanilla extract
**Can also used half and half to replace the milk and cream
1.  In a medium sized saucepan:  whisk together your pudding mix and liquid ingredients. (This part is also why you need dutch processed cocoa.  It dissolves in liquids much better than natural.)
2.  Heat them on medium.  Boil and whisk together.  Whisk once in a while.
3.  Once it starts boiling, turn the heat down to low and whisk together for FOUR minutes.  Whisk constantly to keep the bottom from burning.
4. Take off heat, whisk in vanilla.
5.  Pour this mixture through a fine mesh strainer and into a bowl.  Cover the pudding with plastic wrap right on the surface.  Chill for 4 hours.  Feel free to top with whipped topping, oreos, etc.

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