Instructions
step 1 In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt./nstep 2 Gradually whisk in milk and heavy cream until smooth./nstep 3 Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble./nstep 4 Remove from heat and stir in chocolate chips until fully melted and smooth./nstep 5 Stir in vanilla extract./nstep 6 Pour the pudding into jars or serving cups./nstep 7 Cover with plastic wrap directly on the surface to prevent a skin from forming./nstep 8 Refrigerate for at least 2 hours until fully set./nstep 9 Serve chilled and enjoy.
Storage and Reheating Tips
Store pudding cups covered in the refrigerator for up to 4 days. These are best served cold and do not require reheating. Stir before serving if needed for a smoother texture.
Continue on the next page