Sunday Night® Chocolate Pudding
The flavor of our silky, three-ingredient pudding is far superior to a box mix. Actually, it’s far superior to any scratch pudding too. It’s egg free, so the chocolate flavor is full-bodied and clean. We love it topped with Sunday Night® Chocolate Whipped Cream.
Category
Dessert
Servings
4 to 6 servings
Prep Time
15 minutes
Cook Time
2 hours
Author:
Eileen Gannon
Ingredients
2 tablespoons cornstarch
1½ cups (356 milliliters) whole milk
1 jar (10 ounces/284 grams) Sunday Night® Chocolate Sauce, any variety, room temperature, plus additional sauce for drizzling (optional)
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Sunday Night® Chocolate Whipped Cream, or Sunday Night® Sweetened Whipped Cream (optional)
Cherries or other fruit (optional)
Made with
Directions
Place cornstarch in a medium saucepan. Slowly whisk in the milk, whisking constantly to dissolve the cornstarch and prevent lumps. Cook over medium heat, whisking constantly, until mixture begins to boil, about 8 to 10 minutes. Continue cooking at a slow boil, whisking constantly, for another 2 minutes to thicken. Add the contents of a full jar of Sunday Night Chocolate Sauce. Cook and whisk another 2 minutes or until chocolate is fully incorporated, and the mixture is quite thick.
Remove pan from heat and pour* pudding into individual pudding cups or one large serving bowl. Place a piece of plastic wrap directly onto the surface of the pudding and refrigerate until cool and set, about 2 to 3 hours. When ready to serve, top with chocolate whipped cream, drizzle with additional chocolate sauce, and serve with berries (if using).
Tips From Eileen
If your pudding looks a bit lumpy, pour it through a fine-mesh strainer before pouring into serving cups.
If you don’t want to place the plastic wrap directly onto the surface of the pudding, then cover the top of the cup with plastic wrap.
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