Mini Egg Chocolate Pudding
A delightful chocolate pudding topped with crunchy mini chocolate eggs, perfect for any occasion.
Equipment
- Medium Saucepan
- Whisk
- Serving Dishes
Ingredients
Ingredients
- 1 cup Whole Milk Adds creaminess and richness to the pudding.
- 1/2 cup Heavy Cream Enhances the richness of the pudding.
- 1/2 cup Granulated Sugar Balances the bitterness of the cocoa powder.
- 1/3 cup Unsweetened Cocoa Powder Provides deep chocolate flavor.
- 1/4 cup Cornstarch Acts as a thickening agent.
- 1/4 teaspoon Salt Enhances sweetness and chocolate flavor.
- 1 teaspoon Pure Vanilla Extract Adds depth to the pudding.
- 1 cup Mini Chocolate Eggs Essential for decoration and crunch.
- to taste Whipped Cream Optional topping for added lightness.
Instructions
- Prepare your ingredients by measuring out the whole milk, heavy cream, granulated sugar, cocoa powder, cornstarch, and salt.
- In a medium saucepan, combine the granulated sugar, cocoa powder, cornstarch, and salt. Whisk until well mixed.
- Slowly pour in the whole milk and heavy cream while whisking continuously to prevent clumping.
- Place the saucepan over medium heat, whisking continuously until the pudding thickens, about 5-7 minutes.
- Once thickened, remove from heat and stir in the vanilla extract.
- Transfer the pudding into serving dishes and allow to cool at room temperature for 15 minutes.
- Cover with plastic wrap and refrigerate for at least 2 hours until fully chilled and set.
- Before serving, top with mini chocolate eggs and whipped cream if desired.
Notes
Use high-quality cocoa powder and chocolate eggs for the best flavor. Customize with toppings like fresh fruit or nuts.