Milk Chocolate Pudding with Peppermint Marshmallow Whipped Cream

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    1. Whisk sugar, cocoa, cornstarch, and salt in a medium saucepan. Add milk and whisk to combine.
    2. Add to stove over medium heat. Whisk constantly until it comes to a bubble, about 5 minutes.
    3. Remove from heat, add chocolate chips and vanilla. Whisk until smooth.
    4. Pour into 6 ramekins. Cover tops with plastic wrap, touching the surface of the pudding. Chill in fridge for 3 hours.
    5. Top chocolate pudding with Peppermint Marshmallow Whipped Cream
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Bree Hester

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