Milk Chocolate Pudding with Peppermint Marshmallow Whipped Cream

41
0
44
By Bree Hester
Prep Time:
5m
Bake/Cook Time:
20m
Yield:
6 servings
Plan for:

Chill for 3 hours

The only way that this smooth and creamy homemade milk chocolate pudding could be any better is with a spoonful of peppermint marshmallow whipped cream. 

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Products Used
Extra Fine Granulated Pure Cane Sugar Bag
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Ingredientes

Ingredients

    Ingredientes

    Directions

    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 @bakedbree.com.

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