Out of regular milk or evaporated milk? You can still make delicious and creamychocolate pudding! For the chocolate, use what you have on hand. You can use all cocoa (4 T), all unsweetened chocolate (4 oz), or substitute 1 or 2 ounces of the unsweetened chocolate with bittersweet or semisweet chips. Use coconut or almond milk to replace some or all of the water to add a subtle coconut or almond flavor.
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- 1Combine cocoa and cornstarch in bottom of heavy bottomed saucepan. Add condensed milk and water and stir to combine.
- 2Use medium low heat and stir regularly until cit begins to thicken.
- 3Once it starts to thicken, stir constantly until it begins to boil/bubble.
- 4Allow pudding to cook for one more minute after it first begins to boil/bubble.
- 5If 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.
- 6Remove pudding from heat and stir in vanilla. You can substitute almond flavoring for the vanilla if you prefer that flavor.
- 7Pour 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.
- 8Refrigerate until chilled or eat immediately. Serve with whipped topping.
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Nutritional Facts for Chocolate Pudding - Condensed Milk Version
Serving Size: 1 (259 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 436.0
- Calories from Fat 146
- Total Fat 16.3 g
- Saturated Fat 10.0 g
- Cholesterol 33.7 mg
- Sodium 134.3 mg
- Total Carbohydrate 67.2 g
- Dietary Fiber 2.9 g
- Sugars 54.3 g
- Protein 10.2 g