DARK CHOCOLATE PUDDING
This dark chocolate pudding recipe has been in my family for 5-plus generations. I love the fact that I can make something similar to what my great-grandma made in her kitchen over 100 years ago. This pudding is the perfect creamy chocolate blend!
Provided by Lara C.
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 8h20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix 1/2 cup sugar and flour together in a small bowl.
- Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
- Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
- Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 75.7 g, Cholesterol 57.7 mg, Fat 12.9 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 69.4 mg, Sugar 69.4 g
DARK CHOCOLATE PUDDING
Life is too short to pass on dessert. This old-fashioned treat is so creamy and comforting! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream.
Nutrition Facts : Calories 266 calories, Fat 15g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 138mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 3g fiber), Protein 6g protein.
DARK CHOCOLATE STOUT CREAM PIE
Stout beer adds big flavor in this dark and rich chocolate cream pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely, about 15 minutes.
- Meanwhile, in 2-quart saucepan, cook milk, beer and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
- Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours until set.
- Just before serving, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Spread over top of pie. Garnish with chocolate shavings, if desired. Store covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 49 g, Cholesterol 70 mg, Fat 6 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 31 g, TransFat 1/2 g
DARK CHOCOLATE CREAM PIE
Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line. -Kezia Sullivan, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 218mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE TAPIOCA PUDDING
Chocoholic? After eating this rich chocolate pudding you'll question the integrity of box puddings! Use dark, semisweet, or milk chocolate, whatever suits your taste buds! You may want to use a bigger saucepan, I think its easier to mix in. A whisk would beat a spoon by far (no pun intended). If this dish isn't rich enough for you, you could try using chocolate milk, but any milk is fine: skim, 1%, 2%, whole, even soy milk. Same thing with the chocolate; use whatever suits your taste buds: dark, semisweet, or milk chocolate.
Provided by Chelleypears
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
- Whisk in the chocolate and cocoa powder.
- Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
- Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.
Nutrition Facts : Calories 236 calories, Carbohydrate 36 g, Cholesterol 41.5 mg, Fat 8.3 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 2.8 g, Sodium 63.3 mg, Sugar 29.4 g
CREAMY DARK CHOCOLATE PIE
Two kinds of chocolate and a crust made with high-fiber cereal make a delicious dessert, perfect for special times.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until it resembles graham cracker crumbs (or finely crush in food processor).
- In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate.
- Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chips; stir until chips are melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
- Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g
DARK CHOCOLATE PUDDING PIE
This easy to make pudding pie is decadent and sure to please any chocolate lover's palate. It can be thrown together quickly and effortlessly for any occasion.
Provided by EntirelyEmily
Categories Pie
Time 15m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Chop up 4 squares of Bakers chocolate. Set aside.
- With a cheese grater, grate the remaining two squares of chocolate into a bowl or bin. Set aside.
- Mix together Chocolate Pudding mix and milk in a medium saucepan.
- Turn stove onto medium heat, add chopped chocolate, and mix continuously until mixture reaches a rolling boil. The chocolate will melt.
- Carefully pour pudding into Ready Crust. Wait 1 minute, then sprinkle grated chocolate on top. Sprinkle more or less to your tasting. Using all will create a delicious, crisp chocolate shell.
- Let pie cool on counter for 20 minutes before transferring to the fridge where it should set for at least 4 hours.
- Serve alone or with whipped cream!
DARK CHOCOLATE BROWNIE PUDDINGS
Ree's husband loves chocolate and her Dad loves chocolate, so this is the perfect dish for them both. It's very chocolatey, very rich and very easy.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Coat the insides of four 6-ounce ramekins with baking spray and place them in a 9-by-13-inch casserole dish. Preheat the oven to 325 degrees F.
- Add the eggs, sugar and vanilla bean paste to a bowl. With an electric mixer, beat the mixture until light and fluffy, about 5 minutes. Sift in the cocoa and flour and fold in with a rubber spatula until just combined. Stir in the melted butter.
- Divide among the ramekins, then add hot water to the casserole dish, coming halfway up the sides of the ramekins. Bake until the edges of the puddings are set but the centers are gooey, about 40 minutes.
- Allow to cool for 10 minutes.
- Meanwhile, add the heavy cream to a bowl, then use a hand whisk to whip until light and soft peaks form.
- Serve the puddings in their ramekins with dollops of the fresh whipped cream.
DARK CHOCOLATE PUDDING
This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.
Provided by Melissa Clark
Categories snack, custards and puddings, dessert
Time 4h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a small heatproof bowl, whisk together egg and yolks. Set aside.
- Place chocolate, butter and vanilla extract in a food processor or blender but don't turn on.
- In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don't want to overboil the cornstarch, which can cause it to thin out again.)
- Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
- Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 152 milligrams, Sugar 13 grams, TransFat 0 grams
BITTERSWEET CHOCOLATE PUDDING PIE WITH CRèME FRAîCHE TOPPING
Provided by Alice Medrich
Categories Milk/Cream Chocolate Dairy Dessert Vegetarian Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Crust:
- Position rack in center of oven; preheat to 350°F. Blend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.
- Filling:
- Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
- Topping:
- Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired. DO AHEAD: Pie can be made 6 hours ahead. Cover with cake dome and refrigerate.
- Sprinkle chocolate shavings decoratively atop pie, if desired. Cut pie into wedges and serve.
- * Sold at some supermarkets and at specialty foods stores.
DARK CHOCOLATE TAPIOCA PUDDING
Tapioca gives this rich dark chocolate pudding a super-thick and creamy appeal. Serve warm or chilled. Either way, it's a crowd-pleaser!
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Beat egg lightly in medium saucepan with wire whisk. Add sugar and tapioca; mix well. Gradually add milk, beating well after each addition. Let stand 5 minutes. Add chocolate. Bring to boil on medium heat, stirring constantly. Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly. Remove from heat.
- Stir in vanilla. Cool 20 minutes; stir. (Pudding thickens as it cools.)
- Serve warm or chilled. Store leftover pudding in refrigerator.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 21 g, Protein 5 g
DARK CHOCOLATE PIE
Very rich and good...I melt my chocolate pieces before adding to the custard...Make sure you use dark chocolate chips...
Provided by chefnini
Categories Pie
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir together sugar, cornstarch, and salt in saucepan. Combine egg yolks with milk and gradually add to sugar mixture. Cook over medium heat until mixture comes to a boil. Remove from heat and stir in butter and vanilla. Add melted chocolate and pour into pie crust. Cool.
Nutrition Facts : Calories 644, Fat 35, SaturatedFat 18.5, Cholesterol 167.1, Sodium 429.1, Carbohydrate 80.8, Fiber 3.6, Sugar 54, Protein 9.1
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