Chocolate filling with pudding

First, cook the chocolate pudding in a saucepan according to the instructions on the packaging. Personally, I always recommend using a little less milk than the label says to make the pudding thicker.

When the custard is ready, add the finely chopped chocolate and stir well. I recommend doing this while still warm so that the chocolate melts nicely and combines with the pudding.

When you have prepared the chocolate mixture, let it cool and in the meantime, beat the butter and sugar until foamy. I always manage to achieve a soft and fluffy texture if I leave the butter out of the fridge for an hour before whipping.

Finally, just mix the whipped butter with the chocolate and you're done. You can use this filling in cakes, pancakes or any other baked goods.