-----Original Message----- From: Jim Bauer Sent: Tuesday, September 30, 2008 1:29 PM To: Cookinginthedark@acbradio.org Subject: C n D: Instant Chocolate Pudding
1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract

Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk
and heavy cream and whisk to combine. Over medium heat, bring mixture
to a boil, continuously
whisking gently. Reduce heat to low and cook for 4 minutes while
continuing to whisk. Remove from heat and stir in vanilla. Pour the
mixture through a
sieve and into individual dishes or a 1 1/2-quart serving dish. Cover
the surface of the pudding with plastic wrap. Place in the
refrigerator to chill
completely before serving, approximately 4 hours.

Instant Chocolate Pudding Mix:
3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1 teaspoon salt

In a large bowl or plastic container with a lid, combine the cocoa,
cornstarch, sugar, instant non-fat dry milk, and salt. Store in an
airtight container
in the refrigerator for up to 1 month.

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