Chocolate Pudding Mix Food

CHOCOLATE PUDDING MIX

Steps:

• Combine mix ingredients; store in an airtight container or resealable plastic bag. Yield: 1-3/4 cups mix (7 batches of pudding)., To make pudding: Combine water and mix in a small saucepan; bring to a boil over medium heat, stirring occasionally. Cook and stir for 2 minutes. Remove from the heat; stir in butter and extract. Pour into a serving dish. Serve warm or chilled; top with whipped topping and sprinkle with cocoa if desired.

INSTANT CHOCOLATE PUDDING MIX

Steps:

• 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.;

WONDERFUL HOMEMADE CHOCOLATE PUDDING MIX

Steps:

• FOR MIX: Sift together all ingredients.
• Store in airtight container or plastic bag.
• TO MAKE PUDDING: Combine 1 cup of dry mix with 2 cups milk in a very heavy-bottomed saucepan.
• Bring to a med boil; stirring constantly (watch closely not to burn!).
• Stir in butter and vanilla.
• Divide into bowls.

CHOCOLATE PUDDING

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat 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.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

CHOCOLATE PUDDING COOKIES

Steps:

• Preheat oven to 350°F. Mix dry pudding mix and baking mix in medium bowl. Stir in oil and egg with wooden spoon until mixture forms ball.
• Shape dough into 36 small balls, each about 1/2 inch in diameter. Place, 2 inches apart, on ungreased baking sheets. Flatten each cookie with bottom of drinking glass; sprinkle with sugar.
• Bake 5 to 8 minutes or until cookies feel set to the touch. Cool on wire racks.

CHOCOLATE PUDDING

Steps:

• In a heavy saucepan whisk together sugar, cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.
• Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.

CHOCOLATE PUDDING CAKE I

Steps:

• Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
• Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
• Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
• Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
• Chill until ready to serve, at least one hour.