Milk Chocolate Pudding Bears

Products Used
Milk Chocolate Pudding Bears imperial


Milk Chocolate Pudding

  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 large egg yolks
  • 1/2 cup heavy cream
  • 2 cups whole milk
  • 4 tablespoons unsalted butter, cut into 8 pieces
  • 6 ounces milk chocolate, finely chopped
  • 1 teaspoon vanilla


  • 9 vanilla wafer cookies
  • 9 brown candy coated chocolates
  • 18 (1/2 inch) candy eyes
  • 18 chocolate or candy melt wafers


  1. Whisk together sugar, cocoa powder, cornstarch, and salt in a large saucepan.
  2. Whisk in egg yolks, heavy cream, and milk until well blended.
  3. Cook over medium heat, whisking constantly, for 5 to 8 minutes until mixture is thickened and bubbling.
  4. Continue to cook for 30 seconds as bubbles form over entire surface of pudding.
  5. Remove pan from heat and whisk in butter and milk chocolate until melted and smooth.
  6. Stir in vanilla.
  7. Pour pudding through a fine mesh sieve into a large bowl.
  8. Press a piece of parchment paper or plastic wrap over top of the pudding and refrigerate for at least 4 hours.
  9. Just before serving remove pudding from refrigerator and gently stir.
  10. Pour 2/3 cup pudding into 9 small dessert cups reserving about 1 teaspoon to use for decorating.
  11. Decorate by adding 1 vanilla wafer along the bottom edge of the dessert cup.
  12. Use a dab of reserved pudding to attach 1 candy coated chocolate nose to the top of the vanilla wafer snout.
  13. Set 2 candy eyes just above the nose.
  14. For ears, set 2 chocolate wafers along top edge of dessert cup on either side of the eyes.
  15. Serve immediately. 
Imperial Sugar Insight

Recipe created for Imperial Sugar by Beth Jackson Klosterboer at Hungry Happenings.

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