Hot Cocoa Pudding Recipe

Ingredients

1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt (I used kosher salt)
4 (0.71 ounce, each) envelopes of hot cocoa mix, I used ones with mini marshmallows inside
4 egg yolks
3 cups whole milk
1/2 cup unsalted cold butter, cut into pieces
1 teaspoon vanilla
1 (4.25 ounces) large chocolate candy bar, I used Hershey's Symphony Creamy Milk Chocolate Bar. Save a square of the bar to garnish on top of the whipped cream. Use a vegetable peeler or a grater to shave the chocolate.
1 cup heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar

Preparation

Step 1

In a heavy large sauce pan, whisk together the sugar, cornstarch, hot cocoa mix, and salt.

Put on medium-high heat.

Immediately add and whisk the milk and yolks (while burner is heating up).
Continue to keep whisking while the liquid is heating up for 10 to 15 minutes.
Once it starts to thicken and bubble, turn off burner and take the pan off the heat.

Add the vanilla, pieces of candy bar, and cold butter pieces– while you are still stirring with your whisk.

Once the butter and chocolate has melted, put into a bowl and cover with plastic wrap on the surface of the pudding to prevent a skin forming.

Make sure the wrap is touching the pudding on the top.

Refrigerator until cooled (about 2-4 hours) or over night.