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Sweet Saturday: White Chocolate Pudding Experiment

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In an attempt to chill chocolate pudding last year, I accidently made chocolate ice cream. It was a happy mistake blogged about in this post (coincidently, a year ago). Well, if it worked for regular, why not white chocolate? All it takes is 4 ingredients.

The final result is creamy and rich. The next time around, I’ll add some chopped almond slivers or pistachio for contrast and raspberries for garnish.

Servings: 2
Cook Time: ~25 minutes.
Ingredients:
1 oz Cornstarch
1.5 cups milk of your choice (I used almond)
3 oz white chocolate chips
Pinch of salt
Optional: Almond slivers or crushed pistachio for garnish

Method:
Bring a pot of water to a boil. Turn down to a simmer. On top, place a pan with the cornstarch and salt. Slowly add in the milk (note that per Food Network Star, never add corn starch to a hot liquid as it will get lumpy). Stir frequently for about 15 minutes. Mixture will thicken. Next, add in the white chocolate chips about a handful at a time. Cook for another 2-3 minutes. Consistency will be pudding like. Turn off heat. Once it cools freeze or put in the refrigerator.

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One comment on “Sweet Saturday: White Chocolate Pudding Experiment

  1. […] proud of white’s accomplishments and accept it back into the family. See also, the RoodonFood white chocolate pudding recipe. My favorite use of white chocolate is in white chocolate macadamia nut cookies. What are […]

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