So here’s the thing, I had an excess of hot chocolate. While I’ll enjoy a mug or three each winter, I had accumulated numerous packages and canisters of hot chocolate powder over the years, and in my small kitchen it was occupying valuable space. Unable to convince myself to throw it out, I happily discovered a recipe for chocolate pudding made from hot chocolate mix!
And here’s the thing – it was so easy! My hot chocolate mix happened to be raspberry hot chocolate, so I garnished it with a few thawed out raspberries. You can come up with your own creative ways to decorate your chocolate – mint sprigs, shaved chocolate, fresh fruit, marshmallows… the possibilities are endless.
The original recipe I read called for whole milk. Not having any on hand, I used a combination of skim milk and heavy cream (approximately equal parts of each). I expect that you can use any combination you wish, but some milk fat will be necessary so using entirely skim milk might not have the best results.
Hot Chocolate Pudding
3 c whole milk (or a combination of heavy cream and lower fat milk)
¼ c cornstarch
3/4 c hot chocolate mix
spices or extracts of your choice, optional
- Pour 3 cups of milk into a large, heavy saucepan. Sift ¼ cup of corn starch into the milk. (While using a sifter isn’t necessary, it makes it much easier to avoid lumps.)
- Turn on burner to medium low. Add 3/4 cup of hot chocolate mix, gently whisking, scraping bottom and sides of saucepan. Continue whisking for about five to ten minutes, removing any lumps and being careful not to boil the mixture.
- Once the mixture thickens, stir in any extracts or spices desired and pour into individual cups (or, if serving family style, a big bowl will do). Allow to cool. If you don’t like skin on your pudding, cover immediately with plastic wrap touching the surface of the pudding.
- Refrigerate and enjoy once chilled.