Jello Chocolate Pudding Recipe
Ah, Jello Chocolate Pudding. The name itself conjures up a symphony of childhood memories: plastic tubs quivering with wobbly delight, spoons digging into a velvety abyss of cocoa-infused bliss.
Ingredients
- 1 tablespoon 7 g powdered gelatin
- 1/3 cup 75 ml milk
- 1/2 cup 100 g granulated sugar
- 1/4 cup 25 g unsweetened cocoa powder
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 1 1/3 cups 325 ml milk
- 2 teaspoons vanilla extract
Instructions
- Bloom the gelatin: In a small bowl, whisk together the gelatin and 1/3 cup of the milk. Let it sit for 5 minutes, until the gelatin has softened and become spongey.
- Make the chocolate base: In a medium saucepan, whisk together the sugar, cocoa powder, and salt. Gradually whisk in the remaining 1 cup of milk. Place the saucepan over medium heat and bring to a simmer, whisking constantly.
- Temper the gelatin: Once the chocolate mixture is simmering, remove it from the heat and immediately whisk in the softened gelatin mixture. Continue whisking until the gelatin is fully dissolved and incorporated.
- Add vanilla extract: Stir in the vanilla extract.
- Chill and set: Pour the pudding into individual serving bowls or a shallow dish. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
- Serve and enjoy! Once the pudding is set, serve it chilled, topped with whipped cream, a drizzle of chocolate sauce, or your favorite garnishes.
Notes
- For an extra-rich pudding, use whole milk.
- If you don't have unsweetened cocoa powder, you can use Dutch-processed cocoa powder, but reduce the amount of salt to 1/4 teaspoon.
- This pudding can be stored in the refrigerator for up to 3 days.