Chocolate Pudding

Ingredients

• 1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
• 2 cups milk
• 2 cups heavy cream
• 1 teaspoon vanilla extract

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 into 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 to chill completely before serving, approximately 4 hours.er the surface of the pudding with plastic wrap. Place in the refrigerator.

Instant Chocolate Pudding Mix:

• 3 ounces Dutch-processed cocoa, approximately 1 cup
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• 2 ounces cornstarch, approximately 1/2 cup
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• 6 ounces confectioners' sugar, approximately 1 1/2 cups
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• 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
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• 1 teaspoon salt

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.

Yield: 3 1/2 cups dry mix

Read more at: http://www.foodnetwork.com/recipes/alton-brown/chocolate-pudding-recipe.html?oc=linkback