Microwave Chocolate Pudding For One Recipes

Steps:

• Place butter in a microwave proof dish, melt on high for 1 minute.
• Stir in sifted flour, cocoa, sugar ,milk and vanilla.
• Beat until smooth with a wooden spoon.
• Sprinkle with sifted cocoa & brown sugar.
• Pour over boiling water.
• Cook on high for 12 minutes (watch incase it boils over).
• Let stand 5 minutes before serving.
• Serve with ice cream or cream.

Steps:

• Place milk and chocolate in a 12-ounce microwave-safe mug or a 2-cup glass measuring cup.
• Microwave on High until hot but not boiling, 60 to 90 seconds. Stir to melt chocolate.
• Stir cornstarch, sugar, and salt together in a small bowl; blend into the milk mixture.
• Microwave on High for 30 seconds, stir, and continue to heat until mixture thickens and just begins to boil, about 15 seconds more.

Steps:

• In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
• Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
• Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Steps:

• In a medium glass bowl stir together sugar, cocoa, cornstarch and salt. Gradually stir in milk.
• Microwave on high for 5 minutes, stirring once halfway through the cooking time. Continue to cook on high for an additional 2-3 minutes or until the mixture has thickened. Stir in butter and vanilla.
• Pour into individual serving dishes. Cover and chill.

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!

Steps:

• Mix together milk, salt and cornstarch in microwave safe bowl.
• Stir in chocolate chips.
• Put in microwave uncovered for 40 seconds on HIGH.
• Stir until chips are well melted& blended.
• Heat another 30 seconds.
• Keep a close eye on it so it doesn't bubble over.
• At this point if it has not thickened, (will depend on wattage of microwave) keep going for 20 seconds intervals, stirring between each one until thickened.
• Do keep an eye on it at all times.
• Eat it right away (which is the way I like it) or let it cool.

Steps:

• Sift together the cocoa and cornstarch in a small bowl. Add 1 tablespoon water and stir until smooth.
• Combine the milk, sugar and chocolate chips in a 4-cup glass measuring cup. Microwave at 100 percent, until the chocolate melts completely, stopping to stir twice, about 3 minutes. Whisk in the cocoa-cornstarch mixture. Then whisk in egg and yolks. Microwave for 2 minutes, stir well and the microwave for another 2 minutes. Scrape the mixture into a food processor and add the butter and vanilla. Process until smooth. Pour into 4 individual cups and chill.

Steps:

• Combine milk, butter, and chocolate chips in a microwave safe bowl and microwave on HIGH for 90 seconds, then stir; microwave for another 30 seconds and stir again (if butter and chocolate has not melted at this point continue microwaving and stirring at 30 second intervals until melted).
• In an 8x8-inch glass baking dish or one of similar size, spread bread cubes evenly, then sprinle evenly with raisins, nuts, and salt.
• Quickly beat together chocolate mixture, eggs, sugar, vanilla, and cinnamon (mix well).
• Pour mixture over bread and microwave on BAKE-7 or MEDIUM for 12-14 minutes.
• Let stand for 5 minutes before serving.

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.