Ingredients
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Instructions
- In medium saucepan, heat Borden Dutch Chocolate Milk, dutch cocoa powder and cornstarch over medium heat.
- Soften gelatin with water in a small bowl. Set aside.
- Once the Dutch Chocolate Milk has heated, add sugar and dark chocolate, then mix until the chocolate has melted and the mixture is thoroughly combined.
- Whisk constantly, cook the pudding over medium heat until it thickens and bubbles start to form along the sides of the pan.
- Remove the saucepan from the heat, add gelatin and mix until the gelatin dissolved. Then transfer to a glass or ceramic container.
- Refrigerate the pudding for at least 4 hours to set fully.
- Before serving, top it with whipped cream and sprinkle the pudding with milk chocolate chips (optional).
- Enjoy!
Ingredients
Share this recipe with your friends!
|
|
Instructions
- In medium saucepan, heat Borden Dutch Chocolate Milk, dutch cocoa powder and cornstarch over medium heat.
- Soften gelatin with water in a small bowl. Set aside.
- Once the Dutch Chocolate Milk has heated, add sugar and dark chocolate, then mix until the chocolate has melted and the mixture is thoroughly combined.
- Whisk constantly, cook the pudding over medium heat until it thickens and bubbles start to form along the sides of the pan.
- Remove the saucepan from the heat, add gelatin and mix until the gelatin dissolved. Then transfer to a glass or ceramic container.
- Refrigerate the pudding for at least 4 hours to set fully.
- Before serving, top it with whipped cream and sprinkle the pudding with milk chocolate chips (optional).
- Enjoy!
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