Instructions Combine pudding mix and whipping cream in a bowl. Beat with an electric mixer on low for a few seconds until blended. Increase mixer speed to high and beat an additional 30 seconds or so until mousse forms.

Tasteof Home. Transfer the custard cups to a 13×9-in. baking pan. Slowly pour hot, but not boiling, water into the pan until it is 3/4 in. deep. Test Kitchen Tip: To prevent any water splashing on the custard (or all over your kitchen floor) add the water to the pan while it sits on the oven rack. Then, just push the rack in and close the
How To Make Chocolate Pudding" Material : - Agar-Agar White 1 Pack - Milk 400 Ml Liquid - 50 gr Dark Cooking Chocolate, Chopped - 2 Tablespoons Granulated Sugar - 1 Egg Yolk, Beaten - Egg Whites 3 Eggs Tools: Pan, Bowl, Stove, Spoon, Mold, Refrigerator, Water. Steps: First, Agar-agar cook with milk, chocolate and sugar over medium heat
Preheatthe oven to 350 degrees F. Grease and flour an 8-inch baking dish. Whisk together eggs, milk, cream, sugar, and vanilla extract in a large bowl. Pour the mixture into the prepared baking dish. Bake for 45 minutes to 1 hour, or until pudding is set and a knife inserted into the center comes out clean.
Cookover medium heat, stirring constantly, until mixture boils; boil and stir for 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press the plastic wrap directly onto surface; serve warm or refrigerate for at least 2 hours.
Sift¾ cup (80 g) of cocoa powder into the melted cocoa butter. Add the cocoa powder little by little using a sieve to break up any clumping. Use a whisk or metal spoon to stir the two ingredients together until the cocoa powder dissolves completely. Make sure there aren't any clumps or dry pockets in the mixture. 4.

Usea rubber spatula to fold in the cool whip. Line a baking dish with one later of cookies then top each wafer with a banana slice. Spread half of the pudding mixture over the wafers/bananas then repeat the layers. Cover and refrigerate for at least 6 hours then crush the remaining wafers over the top, serve, and enjoy!

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    • procedure text how to make pudding chocolate