Homemade Chocolate Pudding Pumpkin Patch

This is another craft / food item.  My kids LOVE chocolate pudding.  I don’t LOVE feeding them BHA preservatives, red #40, yellow #5, blue #1, and the inorganic compound disodium phosphate.

Sooooo!  Here is my old tried and true chocolate pudding that can be made at home without chemical compounds.  I have been making it for years and never had it go wrong.  Alton Brown’s recipes are pretty much always spot on and this is one of them.  I highly recommend Dutch Processed cocoa powdered as it dissolves wonderfully in these kind of recipes.  Costco carries Rodelle in large tubs for half the price of Amazon.  Though even the quality of Rodelle is worth the Amazon price, too.  Hershey’s makes a special dark cocoa that has dutch processed cocoa in it.  This product will work too.

Make sure you note: this is a mix!  You will have leftovers to make MORE yummy pudding.  Or, make the mix and give it to someone as a gift!  Attach the recipe – all they need to add is a little milk and vanilla – and voila they have homemade chocolate pudding.  It’s even less than you need for cookies in a jar!  But a little more than you need for beer bread 🙂  This would be great in a gift basket for choco-holics.

Homemade Chocolate Pudding Pumpkin Patch

 

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: Mary Ellen P. Riley / Whisk Together

Serves: 8 servings

Ingredients

• 3 oz. (1 cup) Dutch processed cocoa
• 2 oz. (1/2 cup) cornstarch
• 6 oz. (1 and ½ cups) powdered sugar
• 1.5 oz. (1/2 cup) nonfat dry milk
• ½ tsp. salt
• To make pudding:
• 1 and ¾ cups pudding mix
• 2 cups milk
• 2 cups cream or milk or half and half
• 1 tsp. vanilla extract
• To make a pumpkin patch:
• 2-4 pumpkin oreo cookies (or use regular oreo cookies), crumbled
• pumpkin candy

Instructions

1. Have a serving bowl ready with a sieve on top next to the stove.
2. In a medium or large pot, add the mix, milk and cream. Whisk together!
3. Turn the stove up to medium heat. Whisk together once in a while.
4. After a few minutes, really keep an eye on things and wait for it to boil.
5. Once it boils, kick the heat down to low. Whisk together for FOUR minutes.
6. Take the pot off the stove and add the vanilla.
7. Immediately, pour the mixture through a sieve into the serving bowl. Give it a shake and use the spatula to press any remaining pudding through the sieve.
8. Cover with plastic wrap - being sure to have the wrap on top of the surface.
9. Store in the fridge for FOUR hours.
10. Sprinkle the cookie crumbles on top and place the pumpkin candy on just before serving.
11. Enjoy!
12. You will have leftover mix for another day. 🙂

Notes

Both recipes cut in half well. I often make just half a batch of the pudding because a half batch makes 2 cups of pudding - or enough for each of us to have ½ cup serving.
Recipe from Alton Brown.

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