Supermarket Chocolate Pudding
Recently, there was a pudding shortage in our area, and my mom needed her pudding! I developed this recipe to closely mimic KozyShack Chocolate Pudding
Ingredients
133g (2 1/3C) sugar20g (1/4C) Hershey’s special dark cocoa powder1/4 t salt340ml (340g) whole milk* - divided 310ml plus 30ml28g (2T) unsalted butter1t vanilla extract21g (3T) cornstarch
3/4t powdered gelatin Directions 1. Sprinkle gelatin into small bowl or cup with 30ml milk. Let dissolve 5 minutes. You can stir it a little if it's not dissolving.
2. Mix the dry ingredients in a sauce pan. Stir in 310ml milk over medium or medium high heat. Keep stirring until it boils. Boil and stir occasionally for one minute.
3. Remove from heat and stir in butter and vanilla.
4. Microwave gelatin for about 7-10 seconds until you see it melt. Stir it up and then stir it into the pudding.
5 .Let pudding cool with lid on pan stirring occasionally. While still warm, pour into a 2C pudding container (re-use a KozyShack pudding container if youhave one!). Cool in fridge until set. Notes * I think you could 2% milk as well, for a lower fat version. Credits: Tags: Original Post Date:
3/4t powdered gelatin Directions 1. Sprinkle gelatin into small bowl or cup with 30ml milk. Let dissolve 5 minutes. You can stir it a little if it's not dissolving.
2. Mix the dry ingredients in a sauce pan. Stir in 310ml milk over medium or medium high heat. Keep stirring until it boils. Boil and stir occasionally for one minute.
3. Remove from heat and stir in butter and vanilla.
4. Microwave gelatin for about 7-10 seconds until you see it melt. Stir it up and then stir it into the pudding.
5 .Let pudding cool with lid on pan stirring occasionally. While still warm, pour into a 2C pudding container (re-use a KozyShack pudding container if youhave one!). Cool in fridge until set. Notes * I think you could 2% milk as well, for a lower fat version. Credits: Tags: Original Post Date: