• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 Package Puff Pastry - defrost and cut in 2" squares (can also be cut in 1" or 1.5" squares - adjust amount of pudding per square)
  • Chocolate Pudding:
  • (You can use any pudding recipe, including canned)
  • or:
  • 3/4 cup granulated white sugar
  • 3 tablespoons cornstarch
  • 1/3 cup Dutch-processed cocoa powder
  • 1/8 teaspoon salt
  • 2 1/2 cups milk
  • 1/2 cup heavy cream
  • 4 large egg yolks
  • 4 ounces semisweet chocolate, finely chopped
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon unsalted butter, room temperature (cut into small pieces)
  • Optional - finely chopped nuts to sprinkle on top.


  • In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt.
  • Then whisk in 1/2 cup of the milk until you have a thick paste.
  • Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture.
  • Set aside while you heat the milk and cream.
  • Have a fine medium-sized strainer and bowl ready near the stove so you can strain the pudding after it is cooked.
  • Pour the remaining 2 cups (480 ml) milk with the creaminto a pan.
  • Bring this mixture just to a boil and then remove from heat. (The milk will foam up to the top of pan when done, so watch carefully.)
  • Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.
  • Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes).
  • Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.
  • Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth.
  • Pour into a bowl, press plastic wrap onto the surface of the warm pudding to prevent a skin from forming.
  • Chill completely before making cookies.
  • Once cooled:
  • Put pudding in piping bag with large tip. On each 2' pastry square swirl about 2 Tablespoons of pudding in the middle.(or drop from Tablespoon)
  • Bake on Reynolds parchment paper lined cookie sheet.
  • Bake @ 400 - about 12 minutes. Cool on rack and serve.

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