Ingredients
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pudding, dry mix
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3 ounces Dutch-processed cocoa powder, 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 non-fat powdered milk, approximately 1/2 cup
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1 teaspoon salt
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pudding
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1 3/4 cups instant chocolate pudding mix
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2 cups milk
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2 cups heavy cream
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1 teaspoon vanilla extract
Instructions
- Dry Mix.
- 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.
- Pudding.
- 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 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.