Instructions Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. Cookover medium heat; stirring constantly. Add the butter to the mixture so it melts as it heats up. Bring the hot milk mixture to a boil for 1 minute, stirring constantly. Remove from heat, and stir in vanilla. Cool slightly; press wax paper or plastic wrap against the pudding and chill completely in the refrigerator. Mixwell until there are no lumps. Add ½ cup of milk. Whisk well and ensure that there are no lumps. In a pan, add 1.5 cups of milk and to it, strain the cocoa corn flour mixture. Heat it on low flame and whisk continuously. Add sugar and mix well. Next add vanilla essence. In 3-4 mins the mixture begins to thicken. Step2: Add the powdered sugar. Start on low and whip using the whisk attachment just until the sugar is incorporated (about 20 seconds.) Step 3: Then kick the mixer up to high and continue to mix until soft peaks form (about another minute.) Step 4: Add the White Chocolate Pudding mix. .

procedure text how to make pudding chocolate