This recipe is taken from the 2007 Milk Calendar. This is the Rocky Road Brownie Pudding Cups recipe.
- Prep: 15 min
- Cooking: 15 min
- Refrigeration: 1 h
- 2 1/2 cups (625 mL) Milk
- 1/3 cup (80 mL) sugar
- 1/3 cup (80 mL) cocoa powder
- 3 tbsp (45 mL) cornstarch
- 2 eggs
- 1 1/4 cups (310 mL) semisweet chocolate chips
- 1/2 cup (125 mL) toasted pecans or walnuts
- 1/2 cup (125 mL) miniature marshmallows (optional)
In a saucepan, heat 2 cups (500 mL) of the milk with sugar over medium heat until steaming. Meanwhile, in a large bowl, whisk cocoa powder with cornstarch; whisk in remaining milk (1/2 cup / 125 mL) and the 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 min or until just thickened to pudding consistency. Remove from heat.
Stir in 1 cup (250 mL) of the chocolate chips until melted. Pour into six or eight 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.
Pure semisweet chocolate chips are important in this recipe for the pudding to thicken properly. For a lunch box treat, assemble the pudding cups directly in small plastic containers with tight-fitting lids. Keep cold with ice packs until it's time to eat.
For the Adventurous: Add 1 tbsp (15 mL) instant coffee and 1 tbsp (15 mL) brandy or rum with chocolate chips and assemble in chocolate cups.
Healthy Eating Tip: Healthy diets can include occasional treats like this. Because this pudding is made with milk, it's a good source of vitamin D. Milk is our main dietary source of this vitamin, which is not found in most other dairy foods. Cooking with milk can help you get some 'D'.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||20 % / 114 mg|
|Vitamin D:||17 %|