Homemade Decadent Chocolate Pudding ~ Gluten Free

chocolate pudding


4 cups whole milk

3/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

1/4 cup cornstarch

2 teaspoons vanilla extract

Pinch of salt

8 vanilla or chocolate cookies, crushed (I used gluten free)

1.  Combine the milk, sugar, cocoa powder, cornstarch, vanilla and salt in a large saucepan.  Place it over medium-high heat and cook, whisking often, until the mixture thickens, about 5 minutes.  If lumps start to form, reduce heat and whisk well to break up the lumps.

2.  Set out 8 ramekins (or little lunch containers!) and sprinkle half of the cookie crumbs into them.  Spoon 1/2 cup of the pudding over the crumbs in each dish, and top with the remaining crumbs.

3.  Cover and refrigerate for at least 3 hours before serving.  The pudding will keep in the refrigerator for up to 3 days.



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