DOUBLE CHOCOLATE PUDDING
Remember My-T-Fine chocolate pudding? It's the ultimate comfort food. Well, I like to take something familiar and bump up the flavor with high-quality ingredients. This pudding gets its flavor from good cocoa powder and imported semisweet chocolate. It's the real thing and, surprise!, it's not much harder to make than the packaged kind, and it's sooooo much better.
Provided by Ina Garten
Categories dessert
Time 55m
Yield 2 or 3 servings
Number Of Ingredients 10
Steps:
- Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
- Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
- Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.
CHOCOLATE PUDDING FOR ONE
"Anytime I get a craving for a chocolaty treat, I whip up a dish of this rich pudding in the microwave," explains field editor Anne Boesiger of Meridian, Idaho. "Using milk chocolate chips is another delicious option."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a 2-cup glass measuring cup, combine the cornstarch, salt and milk until smooth; add chocolate chips. Microwave, uncovered, on high for 45 seconds or until hot but not boiling; stir. Cook 20-30 seconds longer or until mixture just begins to boil; stir. Cool. Pour into a small bowl. If desired, top with whipped cream and sprinkle with baking cocoa.
Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 17mg cholesterol, Sodium 211mg sodium, Carbohydrate 36g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.
DOUBLE CHOCOLATE PUDDING CAKE
Kathleen Gordon makes a crowd-pleasing dessert simple with cake cubes, instant pudding, whipped topping, chocolate syrup and nuts. "It's a surefire way way to satisfy chocolate lovers," remarks the Treadway, Tennessee cook.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16-20 servings.
Number Of Ingredients 5
Steps:
- Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on wire rack., Meanwhile, prepare pudding according to package directions; pour into a 13x9-in. dish. , Tear cake into small pieces and gently push down into the pudding. Drizzle with 3/4 cup of chocolate syrup. Spread with whipped topping. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Refrigerate until serving.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
HOMEMADE CHOCOLATE PUDDING
This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.
Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.
DOUBLE CHOCOLATE PUDDING
Our home economists set our to create a rich chocolate sensation, and they certainly succeeded with this soft creamy pudding. A little German chocolate and baking cocoa make it a mouthwatering hit without much fat.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually add the milks. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in grated chocolate and vanilla. Spoon into individual serving dishes. Serve warm or cold with whipped topping.
Nutrition Facts : Calories 168 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 70mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
EASY CHOCOLATE PUDDING
Easy-to-make homemade chocolate pudding.
Provided by krisyk
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 3h20m
Yield 6
Number Of Ingredients 5
Steps:
- Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
- Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
- Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 39.2 g, Cholesterol 12.2 mg, Fat 12.4 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 7.2 g, Sodium 78.2 mg, Sugar 31.9 g
DOUBLE CHOCOLATE PUDDING COOKIES
How much chocolaty goodness can be packed into a five-ingredient treat? A lot! We made Betty Crocker™ double chocolate chunk cookie mix extra fudgy with the addition of pudding, and then added mini peanut butter cups for good measure.
Provided by Betty Crocker Kitchens
Time 1h25m
Yield 30
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- In large bowl, mix cookie mix, dry pudding mix, melted butter, water and egg with spoon until soft dough forms. Stir in minis until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake 9 to 11 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 14 g, TransFat 0 g
EASY CHOCOLATE PUDDING
HERE'S a recipe that satisfies a sweet tooth without any fuss. This wonderful pudding can be served plain or topped with coconut, nuts or whipped cream for a more elaborate finish. -Nora Reidy, Montoursville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine the sugar, cocoa and cornstarch. Gradually stir in milk until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into two serving dishes. Cover and refrigerate until chilled. Garnish with whipped topping if desired.
Nutrition Facts :
HASTY CHOCOLATE PUDDING
This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost.
Provided by Debra
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
- Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
- Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 40.3 g, Cholesterol 9.8 mg, Fat 3.4 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 52.3 mg, Sugar 31.1 g
CHOCOLATE CHOCOLATE PUDDING FOR 2
This yummy pudding is so easy to make and tastes so much better than store bought or boxed mixes. I really like knowing exactly what's in the food we eat. Give this one a try, you'll never go back to the boxed pudding again!
Provided by Realtor by day
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, cocoa, cornstarch and salt in heavy bottom saucepan. Gradually add 1/2 of the milk, whisking until smooth. Add remaining mix, whisking to combine.
- Over medium heat, continue whisking until pudding thickens and comes to a boil, about 5 minutes. Allow to boil 1 minute longer and then remove from heat.
- Add chocolate chips and vanilla extract and whisk until chocolate melts and pudding is smooth.
- Divide between 2 dessert dishes, cover with plastic wrap touching the surface of the pudding so that it doesn't form a skin (yuck!). Cool completely- overnight is best.
- Serve with whipped cream.
Nutrition Facts : Calories 296, Fat 8.4, SaturatedFat 5.1, Cholesterol 17.1, Sodium 140.6, Carbohydrate 53.9, Fiber 2.5, Sugar 39.3, Protein 5.5
DOUBLE-CHOCOLATE PUDDING
Categories Chocolate Dairy Dessert Quick & Easy Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 Servings; can be doubled
Number Of Ingredients 7
Steps:
- Mix sugar, cocoa, cornstarch and salt in heavy medium saucepan. Gradually add half of milk, whisking until mixture is smooth. Whisk in remaining milk. Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes. Continue to boil 1 minute longer, whisking constantly.
- Remove pudding from heat. Add chocolate and vanilla; whisk until chocolate melts and pudding is smooth. Divide between 2 dessert dishes. Cool puddings in freezer 20 minutes and serve.
CREAMY CHOCOLATE PUDDING FOR TWO
No leftovers here, just right for the two of you. Creamy chocolate pudding with whipped cream and pecans.
Provided by Olha7397
Categories Dessert
Time 11m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients, sugar, cornstarch, cocoa and salt in a medium saucepan; stir in milk and egg YOLK. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook 1 additional minute, stirring constantly. Remove from heat, and stir in vanilla.
- Pour into 2 individual serving dishes. Serve warm or chilled; top with whipped cream and pecans, if desired. Yield: 2 servings.
- Southern Living.
Nutrition Facts : Calories 256, Fat 6.9, SaturatedFat 3.7, Cholesterol 111.5, Sodium 142, Carbohydrate 44.5, Fiber 0.9, Sugar 33.5, Protein 5.8
CHOCOLATE PUDDING CAKE FOR 2
I love chocolate pudding cake, and this one is for 2 people (or in my case, one). It's even better with a big scoop of vanilla ice cream!
Provided by knitaholic
Categories Dessert
Time 33m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine first 5 ingredients.
- Stir in milk, butter, vanilla.
- Pour into a 1 quart baking dish.
- Combine 1 Tbsp sugar and 1 1/2 tsp cocoa. Sprinkle over cake batter.
- Pour 1/4 cup hot water over sugar/cocoa mixture.
- Bake at 350 degrees for 18 minutes.
- Remove from oven and let stand for 10 minutes.
- Spoon onto dessert plates and top with ice cream if desired.
DOUBLE CHOCOLATE PUDDING
Provided by Melanie Barnard
Categories Milk/Cream Chocolate Dessert Valentine's Day Kid-Friendly Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining 1 cup cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
- Remove the pan from the heat and add the chocolate and vanilla. Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth. (Do not stir too much or the pudding might thin out.)
- Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or chill for at least 30 minutes or up to 8 hours.
CHOCOLATE PUDDINO
Perfect for Valentine's Day, this rich and delicious chocolate pudding is made with a classic Italian method that they call "budino." The pudding has a glorious texture--firm enough to stay on the spoon and hold its shape, but at the same time, soft, smooth, and silky. It's a perfect balance between intense chocolate flavor, with just the right amount of sweetness, topped with a soft whipped cream topping that elevates it to a whole new level of amazingness!
Provided by Chef John
Yield 6
Number Of Ingredients 12
Steps:
- Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
- Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
- Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
- Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
- Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
- Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
- Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
- Garnish with shaved chocolate and serve.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 42.7 g, Cholesterol 276.9 mg, Fat 41.7 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 24.9 g, Sodium 137.8 mg, Sugar 28.1 g
DOUBLE-CHOCOLATE BREAD PUDDING
The best chocolate bread pudding dessert! Easy to make and a people pleaser! Serve with whipped cream if you like, or ice cream - or both!
Provided by MOUSIREID
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h40m
Yield 9
Number Of Ingredients 8
Steps:
- Heat heavy cream, sugar, and milk in a 2-quart saucepan over medium heat until sugar dissolves, stirring occasionally, about 5 minutes. Remove from heat.
- Stir chopped chocolate into warm cream mixture using a wire whisk until smooth and chocolate has melted completely. Whisk eggs and vanilla extract into mixture gradually until well combined.
- Place French bread into the bottom of a shallow 8-inch square glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate for 30 minutes, stirring occasionally.
- Preheat the oven to 300 degrees F (150 degrees C).
- Remove pudding from the refrigerator, uncover, and sprinkle with chocolate chips.
- Bake in the preheated oven, uncovered, until set, 40 to 45 minutes.
- Remove from the oven. Let cool 10 minutes before serving warm, or cover and refrigerate to serve cold later.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 33.6 g, Cholesterol 114.3 mg, Fat 28.6 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 161.8 mg, Sugar 20.3 g
CHOCOLATE BREAD PUDDING FOR TWO
adopted from cooking light by "the craving chronicles" - http://cravingchronicles.com/2010/02/03/chocolate-bread-pudding-for-two/ - cook time includes minimum chilling time
Provided by ellie3763
Categories Dessert
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Arrange bread cubes in a single layer on a baking sheet. Bake for 5 minutes, or until toasted.
- Combine milk, sugar, cocoa, Irish cream, vanilla, cinnamon and egg in a medium bowl. Whisk until thoroughly combined. Add toasted bread cubes and toss until coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat oven to 325°F Coat the inside of two 7-ounce ramekins with cooking spray. Divide half of the chilled bread mixture evenly between the two ramekins. Top with half of the chopped chocolate. Divide the remaining half of the bread mixture between the ramekins, then top with the remaining chocolate.
- Place ramekins in an 8-inch pan and add about an inch of hot water. Bake, uncovered, for about 35 minutes or until set.
- Serve warm with ice cream.
Nutrition Facts : Calories 565, Fat 25.5, SaturatedFat 12.9, Cholesterol 163.3, Sodium 568.3, Carbohydrate 75.6, Fiber 8.7, Sugar 19.1, Protein 19.8
CHOCOLATE PUDDING CAKE FOR 2
Since there are only two of us to feed now, I was looking to cut back on cooking on so much food. I found this dessert in a TOH "Country Cooking" cookbook, submitted by Helene Belanger of Denver Colorado. This is a very "light chocolate tasting" cake. Submitted on May 18th 2006
Provided by Chef shapeweaver
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In a small bowl, mix together baking mix, white sugar, and cocoa.
- Stir in milk and vanilla (batter will be stiff).
- Divide batter between two greased 8 to 10 inch custard cups.
- For topping, combine brown sugar and cocoa in a separate bowl. Stir in boiling water and divide evenly over batter.
- Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- If desired, top with ice cream and dust with extra baking cocoa.
Nutrition Facts : Calories 283.1, Fat 6.1, SaturatedFat 2.1, Cholesterol 3.8, Sodium 404.3, Carbohydrate 55.4, Fiber 2.1, Sugar 36.2, Protein 4
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DOUBLE-CHOCOLATE PUDDING RECIPE - RICHARD SAX | FOOD
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5/5 (20)Category Desserts
- In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.
- In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
- In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
- Strain the pudding into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If you're not in a hurry, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.) Serve with lightly whipped cream.
EASY CHOCOLATE PUDDING FOR TWO - BAKING MISCHIEF
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5/5 (6)Total Time 2 hrs 30 minsCategory DessertCalories 256 per serving
- In a 2-quart (small) saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk, whisking out any lumps as they form.
- Heat over medium-low heat, whisking every other minute or so, until mixture is thick enough to coat the back of a spoon, 8 to 12 minutes. If the mixture begins to simmer before thickened, turn down the heat slightly.
- Strain pudding through a fine mesh strainer to remove any lumps. Pour into individual serving cups or single container and allow to cool at room temperature for at least 15 minutes. Cover with plastic wrap--if you are worried about pudding skin, place wrap directly on pudding surface--and refrigerate for 2 to 3 hours, until set.
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#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #healthy #desserts #eggs-dairy #dinner-party #kid-friendly #puddings-and-mousses #chocolate #dietary #low-sodium #inexpensive #low-in-something #taste-mood #sweet #number-of-servings
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