It was absolutely delicious and a huge hit among our guests! 🍽 Equipment My family served all three versions as dips at Christmas with homemade sugar cookies.
This recipe can also be prepared with dark chocolate (for an even more decadent chocolate pudding) or white chocolate! If you're preparing this as a dip, another nice little finishing touch I like to make is decorating with small pieces of cookies and fruit. It won't make the pudding taste any different, but it's a great way to give the pudding a beautiful shape. You can add your pudding into a pastry bag with a star tip and pipe the cream into the serving bowls - or dipping bowls if you're planning to put out snacks for your guests. Combine your cold chocolate cornstarch pudding with the freshly-whipped whipped cream. You'll know you have the right consistency once you start seeing stiff peaks form in the cream. It'll need at least three hours in the fridge to cool, but personally, I like letting my pudding sit in the fridge overnight, so if it's possible, try making this the night before.Īfter you've waited at least three hours for your pudding to chill, though, you can start whipping the whipped cream with an electric hand mixer until stiff.
Once the pan begins to boil again, remove it from the heat and pour your hot pudding into a bowl with a lid. Once the mixture is starting to boil, add in the mixed cornstarch, stirring constantly with a whisk, and bring to a boil again. Next, combine the milk chocolate couverture, milk, and sugar in a medium saucepan, and bring them to a gentle boil on medium heat.
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