This easy chocolate pudding dessert is the ideal make-ahead recipe! Perfect for winter parties and seasonal gatherings, it’s a simple way to share holiday sweetness!
- 1 box Duncan Hines® Chewy Fudge Brownie Mix, prepared and baked according to package directions
- 3/4 cup granulated sugar
- 2 envelopes Swiss Miss® Milk Chocolate Flavor Hot Cocoa Mix
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 1/2 cups milk (2% or whole)
- 1 bar (4 oz) semi-sweet baking chocolate
- 2 1/2 tablespoons butter, chopped
- 2 teaspoons vanilla extract
- Reddi-wip® Original Whipped Topping
RECIPE PREP: Bake brownies according to package directions. Cool completely. With a round biscuit cutter, cut the brownies into pieces that will fit into the bottom of your dessert cups.
CHOCOLATE PUDDING RECIPE
- Add sugar, cocoa mix, corn starch, and salt to a medium sauce pan. Rapidly whisk the ingredients in the pan for 1 minute (no heat), or until all the lumps have been broken up.
- Add 2 cups milk to the pan (no heat). Whisk for 1-2 minutes until mixture is completely blended with no lumps. Turn on the burner. Set it to medium heat. Add remaining 2 1/2 cups of milk. Continue whisking over medium heat. Do not raise the heat at any point! The mixture will start to thicken at the 9-minute mark. Continue whisking! The mixture will start to boil around the 10-minute mark. Rapidly whisk for 2 more minutes. Test for thickness. Chocolate pudding is at the desired consistency when it can thickly coat the back of a metal spoon.
- Snap the bar of chocolate into pieces. Add chocolate, butter and vanilla to the pan. Whisk another 2-3 minutes until the butter and chocolate have completely melted and are fully incorporated into the pudding. Transfer mixture to a heat-safe bowl. Cover with plastic wrap, pressing the plastic directly onto the surface of the pudding. This is important. It prevents a skin from developing on top. Refrigerate for 4 hours before serving.
ASSEMBLE CHOCOLATE PUDDING DESSERT
- Place 1-2 pieces of brownie inside each dessert cup.
- Spoon pudding over the brownies. If desired, you can layer this dessert: brownie/pudding, brownie/pudding.
- Top each serving with a beautiful dollop of whipped topping!
CHOCOLATE PUDDING FAQs
- CAN THE HEAT BE RAISED TO SPEED UP COOKING? Never increase the heat to try to speed up the process of thickening the pudding. Corn starch begins to thicken at around 140°F. It must be brought to a boil very slowly. Then it must be held just below the boiling point for several minutes to cook off the raw starch flavor.
- CAN TAPIOCA FLOUR BE SUBSTITUTED FOR CORN STARCH? For this chocolate pudding recipe, this is not recommended. These two starches handle heat differently. Tapioca flour thickens before the boiling point. If subjected to heat for too long, it can cook past the point where it gels. It will thin out and lose its ability to thicken.
- IS THIS DESSERT A MAKE-AHEAD RECIPE? Yes! This chocolate pudding dessert is an ideal make-ahead recipe. Make the brownies and pudding 1-2 days in advance. Store the brownie cut-outs in a zip-top bag. Keep the pudding refrigerated. Assemble dessert cups when you’re ready to serve them!
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: chocolate pudding, chocolate pudding dessert