Recipe: Chocolate Pudding Cups

The other night we had my parents over for dinner. I was looking for a quick, easy dessert and realized I had a box of chocolate pudding on hand. After looking up a few chocolate pudding pie recipes, I decided to fancy up the usual chocolate pudding. The contrast of flavor and texture between the pudding and the pudding/whip mix was really nice. It felt like you were eating chocolate mousse, and the homemade whipped cream certainly elevated the humble dessert.
 
Yield: 4 servings
 
Ingredients:
  • 1 package (3.9oz)  chocolate flavor instant pudding
  • 1 1/2 cups cold milk
  • 2 cups whipped cream (recipe below)
  • 8 shortbread cookies (recipe to follow)
Directions:
  1. In a medium bowl, combine pudding mix and milk; spoon half the mixture into the bottom of four ramekins
  2. Stir 1 cup of whipped cream into the remaining pudding; spoon this mixture on top of the first layer in the ramekins.
  3. Top with pudding with remaining whipped cream. Refrigerate for 3 hours.
  4. Decorate with two shortbread cookies before serving.
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Homemade Whipped Cream:
 
Yield: 1 1/2 to 2 cups
 
Ingredients:
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar 
Directions:
  1. Place a metal bowl and metal whisk in the freezer for 10-15 minutes.
  2. Place the sugar into the mixing bowl and add the whipping cream. Whisk until the cream reaches stiff peaks.

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