Chocolate Peppermint Pudding
CATEGORIES
INGREDIENTS
  • Servings: 6
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons Dutch-processed cocoa powder
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 1/2 cup evaporated milk
  • 2 ounces Andes Peppermint Crunch Chips (can use finely chopped bittersweet chocolate, if desired)
  • 1 teaspoon vanilla extract
DIRECTIONS
  1. In a medium saucepan, whisk together sugar, cornstarch, cocoa and salt.
  2. Gradually whisk in both milks - bring to a boil over medium-high heat, whisking constantly.
  3. Reduce heat and simmer until it has thickened, about 1 to 3 minutes.
  4. Remove from heat and add peppermint chips - stir until smooth. Mix in vanilla.
  5. Evenly divide the mixture between 6 ramekins (we used 8 ounce ramekins) - if you prefer your pudding to have a skin, leave it uncovered, otherwise cover the pudding's surface with plastic wrap. Chill at least 4 hours before serving.