Fudgy chocolate flavour in a homemade pudding dressed up to taste like rocky road brownies will delight kids of all ages.
Rocky Road Pudding
625 ml (2 1/2 cups) milk, divided
75 ml (1/3 cup) granulated sugar
75 ml (1/3 cup) unsweetened cocoa powder
45 ml (3 tbsp) cornstarch
2 eggs
300 ml (1 1/4 cups) semisweet chocolate chips, divided
125 ml ( 1/2 cup) toasted pecans or walnuts
125 ml ( 1/2 cup) miniature marshmallows (optional)
In a saucepan, heat 500 ml (2 cups) of the milk with sugar over medium heat until steaming. Meanwhile, in a large bowl, whisk cocoa powder with cornstarch; whisk in remaining milk and eggs until smooth.
In thin steady stream, gradually whisk about half of the hot milk mixture into cocoa mixture. Gradually whisk back into saucepan and cook over medium-low heat, whisking gently for about 5 minutes or until just thickened to pudding consistency.
Remove from heat. Stir in 250 ml (1 cup) of the chocolate chips until melted. Pour into 6 or 8 dessert cups or bowls or one large bowl. Sprinkle with nuts, marshmallows, if using, and remaining chocolate chips. Serve warm or refrigerate until chilled and set, about 1 hour. Cover and refrigerate for up to 2 days.
Makes 6 to 8 servings.
Source: Dairy Farmers of Canada.
