Chocolate Pudding Condensed Milk Version Food

COCOA-CHOCOLATE PUDDING

Steps:

• Bring 1 1/2 cups of the milk, the sugar and cocoa to a simmer in a medium saucepan over medium-high heat, stirring occasionally to dissolve the sugar. Meanwhile, whisk the remaining 1/2 cup of milk with the cornstarch, vanilla, egg yolks, and salt in a medium bowl. Gradually whisk the hot milk mixture into the egg mixture.
• Return the milk-egg mixture to the saucepan and continue to cook, whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Divide the pudding among 4 to 6 small ramekins or dessert cups. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to overnight. Serve each pudding with a dollop of whipped cream and a sprinkle of chocolate shavings.

EASY CHOCOLATE PUDDING

Steps:

• Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
• Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
• Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.

CHOCOLATE PUDDING - CONDENSED MILK VERSION

Steps:

• Combine cocoa and cornstarch in bottom of heavy bottomed saucepan. Add condensed milk and water and stir to combine.
• Use medium low heat and stir regularly until cit begins to thicken.
• Once it starts to thicken, stir constantly until it begins to boil/bubble.
• Allow pudding to cook for one more minute after it first begins to boil/bubble.
• If the pudding got lumpy (either heat was a little high or it wasn't stirred enough when it was thickening, use an immersion blender or whisk to make it smooth.
• Remove pudding from heat and stir in vanilla. You can substitute almond flavoring for the vanilla if you prefer that flavor.
• Pour into four bowls. Cover with plastic wrap, pressing the plastic onto the top of the pudding; this will prevent the pudding from forming a thick skin.
• Refrigerate until chilled or eat immediately. Serve with whipped topping.

CHOCOLATE SWEETENED CONDENSED MILK - COPYCAT

Steps:

• Melt unsweetened chocolate squares.
• Blend unsweetened chocolate into sweetened condensed milk.