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.
CREAMY DOUBLE CHOCOLATE PUDDING
This is one of the best homemade puddings, forget about the boxed stuff this takes minutes to make and is much better! If you want deeper-flavored chocolate then use regular semisweet chocolate chips instead of milk chocolate chips --- this will yield 2-3 and may be doubled.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- In a medium heavy-bottomed saucepan whisk together the sugar, cocoa, cornstarch and salt.
- Add in the half and half and whipping cream.
- set the saucepan over medium heat and cook whisking constantly until the mixture thickens and comes to a boil (this should take about 5 minutes).
- Remove from heat and add in vanilla and gently add in the milk chocolate chips and vanilla (do not mix completely) let stand for 5 minutes, the mix until the chocolate is completely mixed in (do not stir to much or the pudding will thin out).
- Divide the mixture into 3 or four small dessert dishes.
- Chill until cold (you might want to cover each dish with plastic wrap).
Nutrition Facts : Calories 1067.3, Fat 56.7, SaturatedFat 34.5, Cholesterol 158.3, Sodium 209.9, Carbohydrate 128.9, Fiber 4.2, Sugar 97.4, Protein 12.5
DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM
Steps:
- Heat the oven to 350 degrees F.
- Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
- In a large bowl whisk together the eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.
- Pour the chocolate custard over the bread and chocolate in the dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
- Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream, recipe follows. Can also be served cold.
- In a large bowl whisk the heavy cream until soft peaks form. Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.
DOUBLE CHOCOLATE PUDDING PIE
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
- In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
- In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
- In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
- Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.
- Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.
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.
CREAMY CHOCOLATE PUDDING
This pudding is very easy and delicious and I've made it many times. The best part is it's rich and creamy and tastes fattening, but it's LOWFAT!!!
Provided by Meryl
Categories Dessert
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Sift all dry ingredients together in a bowl and mix until combined.
- Place mixture in a medium saucepan.
- Stir in just enough milk to create a smooth paste. (I use a wire whisk).
- Gradually mix in remaining milk.
- Cook over medium heat and stir slowly and constantly until mixture thickens and starts to boil. Let it boil another 30 seconds or so, gently stirring constantly.
- Remove from the heat and gently stir in vanilla.
- Pour pudding into 3 or 4 dessert dishes and chill until set, about 4 hours.
Nutrition Facts : Calories 295.4, Fat 2.8, SaturatedFat 1.8, Cholesterol 8.1, Sodium 126.7, Carbohydrate 65, Fiber 3.1, Sugar 50.4, Protein 7.3
CHOCOLATE CREAM PUDDING
Sugar, cornstarch, milk and unsweetened chocolate are cooked, thickened with egg yolks, cooked some more and then flavored with butter and vanilla before chilling.
Provided by Mimi
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 42.7 g, Cholesterol 85 mg, Fat 11.8 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7 g, Sodium 162.8 mg, Sugar 37.4 g
CREAMY DOUBLE CHOCOLATE PUDDING
Make and share this Creamy Double Chocolate Pudding recipe from Food.com.
Provided by Karen R.
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together dry ingredients in a medium saucepan.
- Whisk in the milk and cream, and cook over medium-high heat until mixture comes to a boil.
- Lower heat to medium and cook until thickened, about 5 minutes.
- Remove from heat and stir in chocolate chips and vanilla.
- Serve warm or cold.
Nutrition Facts : Calories 330.1, Fat 20.3, SaturatedFat 12.3, Cholesterol 65.7, Sodium 82.3, Carbohydrate 33.9, Fiber 1.4, Sugar 20.8, Protein 4.7
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.
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