Instant Chocolate Pudding Mix - cooking recipe

Ingredients

pudding, dry mix
3 ounces Dutch-processed cocoa powder, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces non-fat powdered milk, approximately 1/2 cup
1 teaspoon salt
pudding
1 3/4 cups instant chocolate pudding mix
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract

Preparation

Dry Mix.
In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt.
Store in an airtight container in the refrigerator for up to 1 month.
Pudding.
Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine.
Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla.
Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap.
Place in the refrigerator to chill completely before serving, approximately 4 hours.