Best Chocolate pudding, pumpkin patch edition [egg free, gluten free]
rich, silky, and sweet chocolate pudding. Super easy and delicious!
Ingredients
- 1/3 cup packed brown sugar
- 1/3 cup white granulated sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder*
- 1/8 teaspoon sea salt
- 2¾ cup 2% dairy milk
- 1½ tablespoon salted butter room temperature
- 1 teaspoon vanilla extract
- *optional 1/4 cup chocolate chips (semi sweet, dark or milk, your preference)
Topping
- 5-10 Crushed/crumbled chocolate sandwich cookies, with white frosting centers removed
- 2-4 packs of individual size (38g) Maynards mini fuzzy peaches, or peach candy substitute*
- Green sprinkles/'Jimmies' as needed to top candy peaches.
Instructions
- In a medium pot, whisk together the brown sugar, granulated sugar, cornstarch, cocoa powder, and salt. Pour in the milk, mix, and place on stove.
- Bring to a boil, constantly stirring, then reduce to medium heat and cook until it thickens. To double check if ready, it will coat the back of a metal spoon.
- Remove from heat, stir in butter and vanilla and optional chocolate chips until melted. Serve warm, (it tastes like thick hot chocolate!) or allow to cool, and refrigerate. You may divide into smaller bowls or ramekins at this time or choose to refrigerate it as one big pot.
Chocolate pudding pumpkin patch topping:
- On a separate plate, prepare peach candy pumpkins by sticking a green sprinkle into the top center.
- Divide pudding into individual ramekins, cups, bowls, etc. (use what you have!)
- Using the back of a dinner knife, scrape out the white frosting inside the cookies and set aside to eat later or dispose
- Crush cookies atop the pudding, depending on how much 'dirt' you want.
- Place prepared peach candy pumpkins on top of dirt, about 2-3 per serving. Voila! Adorable pumpkin patch chocolate pudding!