Rocky Road Pudding Cups Recipe

Rocky Road Pudding Cups Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

“Dressed up with nuts and marshmallows, this fudgy homemade pudding will delight kids of all ages. For a lunch box treat, assemble the pudding cups directly in small plastic containers with tight-fitting lids.” —Carole Fraser, Toronto, Ontario

This recipe is:

Quick

[X]

Rate Rocky Road Pudding Cups Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rocky Road Pudding Cups Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

1/2 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
2-1/2 cups 2% milk
2 eggs, beaten
1-1/4 cups semisweet chocolate chips, divided
1/2 cup chopped pecans, toasted
1/2 cup miniature marshmallows

Directions

In a large heavy saucepan, combine the sugar, cocoa and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in 1 cup chips until melted.
Spoon into dessert dishes, 1/2 cup in each; sprinkle with pecans, marshmallows and remaining chips. Serve immediately. Yield: 6 servings.

Nutritional Facts 1/2 cup equals 417 calories, 22 g fat (9 g saturated fat), 78 mg cholesterol, 80 mg sodium, 55 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Rocky Road Pudding Cups in Taste of Home February/March 2011, p46