Rocky Road Pudding Cups Recipe

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Rocky Road Pudding Cups Recipe
Rocky Road Pudding Cups Recipe photo by Taste of Home
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Rocky Road Pudding Cups Recipe

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“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
Featured In: Rocky Road Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1/2 cup: 417 calories, 22g fat (9g saturated fat), 78mg cholesterol, 80mg sodium, 55g carbohydrate (43g sugars, 4g fiber), 9g protein.

  • 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
  1. 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.
  2. 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.
  3. Spoon into dessert dishes, 1/2 cup in each; sprinkle with pecans, marshmallows and remaining chips. Serve immediately. Yield: 6 servings.
Originally published as Rocky Road Pudding Cups in Taste of Home February/March 2011, p46

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keverwann User ID: 1807985 194330
Reviewed Mar. 2, 2011

"This was good, but boxed pudding is just as good, cheaper, and faster to make."

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