Chocolate Pudding

Ingredients

• 6 ounces confectioners' sugar 
• 2 ounces cornstarch 
• 3 ounces dutch-processed cocoa 
• 2 cups heavy cream 
• 2 cups milk 
• 1.5 ounces non-fat milk dry instant
• 1 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• sauce pan
• whisk
• sieve
• plastic wrap

Directions

1. Watch how to make this recipe.
2. Place 1 3/4 cups of dry pudding mix into a medium saucepan.
3. 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.
4. Remove from heat and stir in vanilla.
5. 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.
6. Place in the refrigerator to chill completely before serving, approximately 4 hours.
7. 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.