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Triple Chocolate Pudding

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  0 reviews
  • 25 min prep time
  • 2 hr 40 min total time
  • 11 ingredients
  • 6 servings
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Enjoy this delicious pudding for dessert – perfect treat for chocolate lovers.

Ingredients

Pudding

2 1/4
cups milk
2
oz. semi-sweet chocolate, finely chopped
1/2
cup sugar*
2
tablespoons cornstarch
1/4
cup unsweetened cocoa
2
eggs
2
tablespoons margarine or butter
1
teaspoon vanilla

Topping

1/2
cup whipping cream
2
tablespoons powdered sugar
1
(2.1-oz.) chocolate-covered peanut butter candy bar, chopped

Steps

  • 1 In heavy medium saucepan, bring 2 cups of the milk to a boil. Remove from heat; stir in semi-sweet chocolate. Set aside.
  • 2 In small bowl, combine sugar, cornstarch and cocoa; mix well. Stir in remaining 1/4 cup milk.
  • 3 With wire whisk, beat chocolate milk mixture until all chocolate is melted. Add cocoa mixture, beating until well blended. Bring to a boil over medium heat, beating constantly. Reduce heat; simmer 1 minute. Remove saucepan from heat.
  • 4 In small bowl, beat eggs. Slowly beat in about 1 cup chocolate mixture. Add egg mixture to saucepan; cook over medium heat until mixture thickens and just begins to boil, beating constantly. Remove from heat; beat in margarine and vanilla. Place waxed paper or plastic wrap over surface of pudding. Cool 15 minutes. Refrigerate 2 hours or until cold.
  • 5 In small bowl, beat whipping cream and powdered sugar until stiff peaks form. Fold in half of candy pieces.
  • 6 To serve, spoon pudding into parfait glasses or dessert dishes. Top each with whipped cream mixture; sprinkle with remaining half of candy pieces. Store in refrigerator.
  • 1 In heavy medium saucepan, bring 2 cups of the milk to a boil. Remove from heat; stir in semi-sweet chocolate. Set aside.
  • 2 In small bowl, combine sugar, cornstarch and cocoa; mix well. Stir in remaining 1/4 cup milk.
  • 3 With wire whisk, beat chocolate milk mixture until all chocolate is melted. Add cocoa mixture, beating until well blended. Bring to a boil over medium heat, beating constantly. Reduce heat; simmer 1 minute. Remove saucepan from heat.
  • 4 In small bowl, beat eggs. Slowly beat in about 1 cup chocolate mixture. Add egg mixture to saucepan; cook over medium heat until mixture thickens and just begins to boil, beating constantly. Remove from heat; beat in margarine and vanilla. Place waxed paper or plastic wrap over surface of pudding. Cool 15 minutes. Refrigerate 2 hours or until cold.
  • 5 In small bowl, beat whipping cream and powdered sugar until stiff peaks form. Fold in half of candy pieces.
  • 6 To serve, spoon pudding into parfait glasses or dessert dishes. Top each with whipped cream mixture; sprinkle with remaining half of candy pieces. Store in refrigerator.

Expert Tips

* For sweeter pudding, increase sugar to 2/3 cup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
380
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
10g
50%
Cholesterol
105mg
35%
Sodium
150mg
6%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
8%
Sugars
33g
33%
Protein
8g
8%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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