Hershey’s Cocoa has been a baking staple since the first Hershey’s factory was erected in 1903! For more than 100 years, we’ve been enjoying the rich flavors of Hershey’s Cocoa.
Who doesn’t love a delicious brownie, or a mug of steaming hot chocolate? I know I do. However, I’m partial to a dark chocolate, with a higher cacao ratio.
Hershey’s now makes their cocoa in a Special Dark variety, and let me tell you, it is spectacular. The formula, which is 100% cacao, is a blend of natural and dutched cocoas. Dutched cocoa is a cocoa that has been washed with a potassium carbonate solution, which neutralizes cocoa’s acidity to a pH of 7. Basically, it’s a darker cocoa with a smoother, more mellow flavor that some describe as “woodsy.”
Whatever they do, I love it.
So when I found out recently that one of Paul’s favorite desserts is chocolate pudding, I knew I wanted to make him some with Hershey’s Cocoa: Special Dark.
I topped it with homemade whipped cream and we ALL devoured this tasty treat. It’s super-fast to make, and super-delicious to eat.
Dark Chocolate Pudding
1 cup sugar
1/2 cup Hershey’s Cocoa: Special Dark
1/4 cup cornstarch
1/2 tsp salt
2 cups milk
2 cups heavy cream
2 Tbs butter
2 tsp Mexican vanilla or pure vanilla
whipped cream or other toppings, to taste
In a heavy saucepan over medium-high heat, combine sugar, cocoa, cornstarch and salt. Gradually pour in milk and cream, stirring to combine.
Bring to a boil slowly. Once mixture starts to bubble, stir rapidly for two minutes.
Remove from heat and stir in vanilla and butter, mixing well to combine. Pour into individual ramekins, or leave in pot and chill.
When set and chilled, serve with whipped cream or other toppings.
Nutritional Information: Calories Per Serving: 196, Fat: 4 g, (0 g Saturated Fat), Cholesterol: 2 mg, Sodium: 244 mg, Carbohydrates: 38 g, Fiber: 0 g, Protein: 5 g.
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