Chocolate Pudding Mix Recipes

Steps:

• In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer.
• Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.

Steps:

• Combine mix ingredients; store in an airtight container or resealable plastic bag. Yield: 1-3/4 cups mix (7 batches of pudding)., To make pudding: Combine water and mix in a small saucepan; bring to a boil over medium heat, stirring occasionally. Cook and stir for 2 minutes. Remove from the heat; stir in butter and extract. Pour into a serving dish. Serve warm or chilled; top with whipped topping and sprinkle with cocoa if desired.

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

Steps:

• Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
• Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
• Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

Steps:

• FOR MIX: Sift together all ingredients.
• Store in airtight container or plastic bag.
• TO MAKE PUDDING: Combine 1 cup of dry mix with 2 cups milk in a very heavy-bottomed saucepan.
• Bring to a med boil; stirring constantly (watch closely not to burn!).
• Stir in butter and vanilla.
• Divide into bowls.

Steps:

• 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.;

Steps:

• Mix all ingredients until they are well blended.
• Store mix in an airtight container.
• To use, stir the mix in the container before measuring out 2/3 cup of the mix into a saucepan.
• Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil.
• Continue stirring for 1 minute.
• Remove from heat and pour into individual serving dishes.
• Pudding will thicken further as it cools.

Steps:

• 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.