Ingredients

How to make it

  • Put the instant pudding in a bowl, gradually add the milk, stirring with a whisk while you do so. Continue whisking for 2 to 3 minutes, until the pudding is thickened.
  • Divide the pudding evenly between the ramekins. Refrigerate, uncovered, until firmly set. (This will take 45 minutes to an hour).
  • When the pudding is set, take the ramekins out of the fridge and set them on the counter. In a small saucepan, combine the butter and chocolate. Turn the heat to low, and hold the pan over the flame, a few inches above the stove.* Stir constantly with a wooden spoon, until the chocolate is melted.
  • The refrigerator chill should have left the pudding by now. Spoon between 1 and 2 tbsp (depending on the size of your ramekins) of the melted chocolate on top of the pudding, and swirl the dish around a little to make a nice, even layer. Return the ramekins to the fridge for 5-10 minutes, until the chocolate layer hardens.
  • Break out the spoons and dig in!

Reviews & Comments 3

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  • jo_jo_ba 6 years ago
    What a great idea!
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  • pink 7 years ago
    Sounds fun! *smile*
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  • liezel 7 years ago
    One thing I love about your recipes, there is always a picture. I'm a very visual person. Great stuff!!
    Was this review helpful? Yes Flag

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