Homemade Instant Chocolate Pudding Recipes
CHOCOLATE PUDDING
Steps:
- Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
- In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
CLASSIC PUDDING POPS
Classic pudding pops... no fail recipe here.
Provided by tammy74
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 3h10m
Yield 8
Number Of Ingredients 4
Steps:
- Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined. Pour into ice pop molds and freeze until firm, about 3 hours.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 2.6 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 216.8 mg, Sugar 19 g
THE REAL NO-GUILT CHOCOLATE PUDDING
In my journey to applying the 90/10 (okay 80/20) rule to my food ethic - that is, 90 percent good for you and 10 percent ... not so much - I'm always on a quest to find dessert holy grails. If I'm going to indulge in dessert, it better be good. Medjool dates, by themselves, no matter how exponentially sweet, are not going to cut it when I want something velvety, chocolatey and rich.
Provided by FullWell
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 10m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 45.5 g, Fat 23.7 g, Fiber 13.7 g, Protein 5.1 g, SaturatedFat 4.1 g, Sodium 16.7 mg, Sugar 24.9 g
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.
HOMEMADE INSTANT CHOCOLATE PUDDING
This nifty little recipe will allow you to make your own home-made instant pudding! It relies on instant clear jel, which will set cold liquids. (Clear Jel and INSTANT Clear Jel are not the same thing - make sure you get the instant!) It's a modified corn starch, and gluten-free. You can also produce the powder in bulk (2 c each sugar, clear jel and cocoa powder, 1/2 t salt), and mix 3/4 c of that with 2 cups of milk - transfer the powder to storage with a spoon so it doesn't fly everywhere. Adapted from http://bit.ly/10Aiaui
Provided by DrGaellon
Categories Dessert
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, clear jel, cocoa powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder.
- Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 138.7, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.1, Sodium 97.4, Carbohydrate 21.3, Fiber 1.8, Sugar 12.6, Protein 5.1
INSTANT CHOCOLATE PUDDING MIX
Steps:
- In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.;
INSTANT CHOCOLATE PUDDING MIX
From Good Eats TV show http://www.foodnetwork.com/recipes/alton-brown/instant-chocolate-pudding-mix-recipe/index.html
Provided by hansje54
Categories Dessert
Time 10m
Yield 3 1/2 cups dry mix, 1 serving(s)
Number Of Ingredients 11
Steps:
- Dry Mix.
- In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt.
- Store in an airtight container in the refrigerator for up to 1 month.
- Pudding.
- Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine.
- Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla.
- Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap.
- Place in the refrigerator to chill completely before serving, approximately 4 hours.
Nutrition Facts : Calories 3194.9, Fat 206.1, SaturatedFat 127.9, Cholesterol 729, Sodium 3001.7, Carbohydrate 329.9, Fiber 29, Sugar 191.2, Protein 58.2
SUPER FAST AND EASY MICROWAVE CHOCOLATE PUDDING
I'm mostly posting this so I don't have to go hunting for it every time I want to make it. My mom gave it to me ages ago, and while it isn't the most life changing pudding in the universe it's rediculously fast to make, can be easily varried a number of ways to suit your mood and is plenty tasty for those nights when you want pudding NOW! I like to use a shallow glass container so that it cooks faster. You can leave out the chocolate for vanilla pudding. I like to make it with Silk Nog Soymilk around the hollidays.
Provided by cattaca
Categories Dessert
Time 6m
Yield 3-5 serving(s)
Number Of Ingredients 5
Steps:
- In a 4 cup microwave safe glass container combine dry stuff, then stir in the wet stuff.
- Cook on high for 2 minutes, then whisk the mixture.
- Cook on high one more minute at a time, whisking after each minute, until thickened.
- Once it's almost thick, you should go for 15- 30 seconds at a time.
- Allow to cool if you can wait!
Nutrition Facts : Calories 246.4, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.8, Sodium 82.6, Carbohydrate 42.4, Fiber 3.2, Sugar 22.5, Protein 7.2
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
HOMEMADE INSTANT HOT CHOCOLATE MIX
Another from the Living on a Dime website. A great makeahead for those cold winter days. To make it dairy free, just substitute soymilk powder for both the dry milk and the nondairy creamer.
Provided by Sarah Chana
Categories Beverages
Time 5m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- Sift the ingredients into a large bowl; mix well.
- Put into several airtight containers.
- Attach to the jar this note: "Mix 5 tbl of mix with 1 cup hot water. Mix well. Add marshmallows or whipped cream if you are feeling decadent.".
Nutrition Facts : Calories 182.8, Fat 6.8, SaturatedFat 3.7, Cholesterol 20.7, Sodium 118.9, Carbohydrate 24.7, Fiber 0.7, Sugar 21.9, Protein 6.3
DELUXE CHOCOLATE PUDDING
Make instant pudding special in no time with this rapid recipe from Audrey Thibodeau of Mesa, Arizona. Creamy servings get a little zip from almond or rum extract, richness from sour cream and a pleasant crunch from pecans.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine milk, pudding mix, sour cream and extract. Whisk until slightly thickened, about 2-3 minutes. Stir in pecans if desired. Spoon into four bowls. Top with pecan halves if desired.
Nutrition Facts : Calories 140 calories, Fat 1g fat, Cholesterol 7mg cholesterol, Sodium 369mg sodium, Carbohydrate 27g carbohydrate, Fiber 7g protein.
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