s-Style Homemade Chocolate Pudding Snack Packs
s-Style Homemade Chocolate Pudding Snack Packs
Ingredients
For the Pudding
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- 1
In a medium mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt until well combined and no lumps remain.
⏱️ 3 min
- 2
Gradually whisk in the whole milk until the mixture is smooth and the dry ingredients are fully dissolved.
⏱️ 2 min
- 3
Pour the mixture into a large saucepan. Cook over medium heat, whisking constantly, until the pudding thickens to your desired consistency, about 8 to 10 minutes. It should be thick enough to coat the back of a spoon.
⏱️ 10 min
- 4
Remove the saucepan from the heat. Stir in the vanilla extract and unsalted butter until the butter is completely melted and incorporated.
⏱️ 2 min
- 5
Carefully ladle the hot pudding into four individual glass jars or ramekins.
⏱️ 3 min
- 6
Allow the pudding to cool at room temperature for about 15-20 minutes, then cover each jar tightly. Refrigerate for at least 2 hours, or until thoroughly chilled and set, before serving.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
s-Style Homemade Chocolate Pudding Snack Packs
Ingredients
For the Pudding
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- 1
In a medium mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt until well combined and no lumps remain.
⏱️ 3 min - 2
Gradually whisk in the whole milk until the mixture is smooth and the dry ingredients are fully dissolved.
⏱️ 2 min - 3
Pour the mixture into a large saucepan. Cook over medium heat, whisking constantly, until the pudding thickens to your desired consistency, about 8 to 10 minutes. It should be thick enough to coat the back of a spoon.
⏱️ 10 min - 4
Remove the saucepan from the heat. Stir in the vanilla extract and unsalted butter until the butter is completely melted and incorporated.
⏱️ 2 min - 5
Carefully ladle the hot pudding into four individual glass jars or ramekins.
⏱️ 3 min - 6
Allow the pudding to cool at room temperature for about 15-20 minutes, then cover each jar tightly. Refrigerate for at least 2 hours, or until thoroughly chilled and set, before serving.
⏱️ 120 min