Mom Fosters Hot Cocoa Pudding Recipes

HOT CHOCOLATE PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and 1/4 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Slowly add half of the hot milk to the egg mixture, whisking constantly until smooth. Gradually whisk the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil over medium heat, whisking constantly. Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla.
• Let the pudding cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until it has completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until it's smooth and creamy. Spoon it into serving bowls and top with dollops of whipped cream and a sprinkling of hot chocolate mix.

MOM'S CHOCOLATE PUDDING

Steps:

• Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
• Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
• Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.

HOT COCOA PUDDING MUGS

Steps:

• Add 1-1/2 cups milk to dry gelatine in small saucepan; stir. Let stand 3 minutes or until gelatine is softened. Cook and stir on medium heat 3 minutes or until gelatine is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 minutes.
• Beat pudding mix and remaining milk in medium bowl with whisk 2 minutes. Whisk in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
• Unmold desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 teaspoon COOL WHIP and a few MALLOW Bits.

OLD-FASHIONED COCOA PUDDING

Steps:

• In a large saucepan, combine the sugar, cocoa, flour and salt. Gradually whisk in water and egg yolks. Cook over medium heat until mixture comes to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened., Remove from the heat; stir in butter and vanilla until blended. Pour into individual dishes. Refrigerate until set. Garnish with whipped topping and chocolate curls.

HOT COCOA PUDDING MUGS

Steps:

• Add 1-1/2 cups milk to dry gelatine in small saucepan; stir. Let stand 3 minutes or until gelatine is softened. Cook and stir on medium heat 3 minutes or until gelatine is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 minutes.
• Beat pudding mix and remaining milk in medium bowl with whisk 2 minutes. Whisk in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
• Unmold desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 teaspoon COOL WHIP and a few MALLOW Bits.

HOT COCOA PUDDING MUGS

Steps:

• Add 1-1/2 cups milk to gelatine in small saucepan; stir. Let stand 3 min. or until gelatine is softened. Cook and stir on medium heat 3 min. or until gelatine is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 min.
• Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
• Unmold desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 Tbsp. COOL WHIP and a few MALLOW Bits.

HOT COCOA PUDDING MUGS

Steps:

• Add 1-1/2 cups milk to dry gelatine in small saucepan; stir. Let stand 3 minutes or until gelatine is softened. Cook and stir on medium heat 3 minutes or until gelatine is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 minutes.
• Beat pudding mix and remaining milk in medium bowl with whisk 2 minutes. Whisk in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
• Unmold desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 teaspoon COOL WHIP and a few MALLOW Bits.

MOM'S HOT FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350°F Spray a 9x9 baking pan with non stick spray.
• Mix together all the dry ingredients in a large bowl. This is so they are well mixed before adding in the wet ingredients.
• Add in the wet ingredients, stirring as you do so.
• Spread in the baking pan.
• Blend together the ingredients to put on top (the cocoa and brown sugar). Try to blend as well as possible as the brown sugar kind of sticks together. Sprinkle this evenly over the batter in the pan.
• Pour 1 3/4 cup HOT WATER on top of this. This will look really liquidy but it works out!
• Bake for 45 minutes.
• Serve warm. Keep leftovers in the fridge.

HOT COCOA PUDDING MUGS

Steps:

• Add 1-1/2 cups milk to dry gelatine in small saucepan; stir. Let stand 3 minutes or until gelatine is softened. Cook and stir on medium heat 3 minutes or until gelatine is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 minutes.
• Beat pudding mix and remaining milk in medium bowl with whisk 2 minutes. Whisk in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
• Unmold desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 teaspoon COOL WHIP and a few MALLOW Bits.

MOM FOSTER'S HOT COCOA PUDDING

Steps:

• In large skillet, place flour, cocoa, sugar, and salt.
• Using the back of a table spoon, crush all lumps, and stir till smooth.
• Add milk, stir till well blended.
• Turn on medium heat.
• Continue stirring till cocoa is thickened--the consistency of gravy. May add more milk, if necessary.
• Add butter and vanilla and stir well.
• Split biscuits, slather on the butter, and cover each half with cocoa. Enjoy!
• Freeze leftovers in popsicle containers. Homemade fudge sicles!