Chocolate Pudding With Crushed Chocolate Mint Cookie Topping – a delicious recipe with cornstarch, sugar, salt, milk, chocolate chips, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the cornstarch, sugar and salt in the top of a double boiler (If you don't have one, just use an oven-proof bowl or pot, which you'll place on top of another pot half-filled with boiling water). Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form.
2
After 45 minutes to an hour, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
3
Pour pudding into a serving bowl or ladle into individual serving dishes.
4
Place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes.
5
Before serving, garnish with the crushed cookies- for taste and texture!
1769
kcal
Calories
84
g
Fat
224
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup cornstarch, 1 cup granulated sugar, 1/4 teaspoon salt, 6 cups whole milk, and more.
Yes, Chocolate Pudding With Crushed Chocolate Mint Cookie Topping falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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