Chocolatepuddingraw Recipes

Steps:

• Bring 1 1/2 cups of the milk, the sugar and cocoa to a simmer in a medium saucepan over medium-high heat, stirring occasionally to dissolve the sugar. Meanwhile, whisk the remaining 1/2 cup of milk with the cornstarch, vanilla, egg yolks, and salt in a medium bowl. Gradually whisk the hot milk mixture into the egg mixture.
• Return the milk-egg mixture to the saucepan and continue to cook, whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Divide the pudding among 4 to 6 small ramekins or dessert cups. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to overnight. Serve each pudding with a dollop of whipped cream and a sprinkle of chocolate shavings.

Steps:

• Puree coconut, coconut water, maple syrup, cocoa powder, agave nectar, vanilla extract, and sea salt in blender and pulse several times to chop; blend until smooth. Chill in serving containers.

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
• Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
• For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
• Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.

Steps:

• 1. Place the dates, figs, cocoa, nut butter (if using), vanilla, and 1 cup of water in a blender and pulse several times until the fruits begin to break down.
• 2. Blend until smooth and creamy, slowly adding water as needed for desired consistency.

Steps:

• In a heavy saucepan whisk together sugar, cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.
• Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.

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.

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.

Steps:

• Mix the dry milk powder, sugar, cornstarch, salt, and cocoa together until well blended.
• It can be stored in a big airtight container or glass jar until you need it.
• To use, stir mix before using to redistribute ingredients.
• Measure out 2/3 cup of the pudding mix into a medium saucepan.
• Add milk, vanilla and butter and cook over low heat, stirring constantly until mixture comes to a boil.
• Continue cooking and stirring for another minute.
• Remove from heat and let cool.

Steps:

• Preheat oven to 350°F.
• Coat a baking dish (about 9x9) well with butter.
• Sift together the first 4 ingredients.
• Melt the butter and 3 tablespoons cocoa in a double boiler, then add the flour mixture.
• Stir in milk and vanilla.
• Pour mixture in the prepared baking dish.
• Over the top scatter (without combining) the brown sugar, 1/2 cup sugar, and 4 T. cocoa.
• Pour the coffee on top, again without mixing.
• Bake for 45 minutes.
• Let stand at room temp for at least an hour before serving.

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Pour half the pudding into crust. Let stand 5 min.
• Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.
• Top with remaining COOL WHIP.
• Refrigerate 3 hours.