Easycreamychocolatepudding Recipes

Steps:

• Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
• Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.

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.

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat 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.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

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.

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.

Steps:

• In a medium saucepan, combine cornstarch, cocoa, and sugar.
• Mix well.
• Gradually add milk, stirring to dissolve cornstarch and cocoa.
• Cook over medium heat, stirring, until mixture comes to a boil.
• Continue to cook 2 to 3 minutes, stirring,.
• Remove from heat and stir in vanilla.
• Spoon pudding into 4 custard cups.
• Chill.

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.

Steps:

• In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in the milk until smooth, then whisk in the 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 chips and vanilla. Let stand until the chocolate is melted, about 5 minutes, then stir gently until the pudding is smooth.
• Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or cover and refrigerate for at least 30 minutes or up to 8 hours to serve chilled and firm. Serve with whipped cream.

Steps:

• In blender, process chocolate chips and powdered sugar until coarsley chopped.
• In saucepan on med heat, bring half and half and butter to a boil.
• Add to blender.
• Cover and process until melted and smooth.
• Chill.

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a non-reactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture.
• Return to the saucepan to a medium-high heat, and 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.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the confectioners' sugar into the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
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Steps:

• Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
• Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
• Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.

Steps:

• In a microwave-safe bowl, combine cornstarch and milk until smooth. Add chocolate chips. Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice. , Pour into dessert dishes. Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.

Steps:

• In a microwave-safe bowl, combine cornstarch and milk until smooth.
• Add chocolate chips.
• Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice.
• Pour into dessert dishes.
• Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.

Steps:

• Place the avocados, cocoa powder, maple syrup, lemon juice, vanilla extract, and salt in the work bowl of a food processor, and blend until smooth and creamy. Add water, 1 tablespoon at a time, as needed to make the pudding the desired consistency. Eat right away, or chill and serve cold.

Steps:

• Combine first 3 ingredients in large bowl, & using electric mixer, CAREFULLY beat until moist & well blended.
• Gently stir in Cool Whip, mixing completely.
• In another large bowl, combine milk & pudding mix, & with whisk or electric mixer, beat until well blended.
• Add chocolate pudding mixture to cream cheese mixture & beat or stir together until well blended.
• Cover & refrigerate. Serve cold.

Steps:

• Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan.
• Heat saucepan over medium heat. Pour milk in slowly, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes.
• Remove from heat and stir in vanilla extract. Divide between 4 small bowls and serve immediately, or chill in the refrigerator for at least 2 hours.

Steps:

• In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.