Rich Chocolate Pudding Recipes

Steps:

• Place chocolate chips and confectioners' sugar in a blender; cover and process until the chips are coarsely chopped. , In a small saucepan add milk and butter. Bring to boil over medium heat. Add to blender; cover and process until chips are melted and mixture is smooth. , Pour into six individual serving dishes. Chill until set. Garnish with whipped topping and miniature chips if desired.

Steps:

• In medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat.
• Add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min).
• Lower heat to medium-low and add chocolate and stir until it is melted and mixed in well.
• Continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes.
• Then add vanilla in and put into bowls.
• Eat now, or put into fridge until ready to eat.

Steps:

• Cook the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan over medium-low heat, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Transfer to a medium bowl. Stir in the chia seeds and vanilla. Let cool, stirring every 10 minutes, to room temperature, about 1 hour. Refrigerate, covered, until chilled, 8 hours.

Steps:

• Melt chocolate in a saucepan or in the microwave and allow to cool slightly.
• Sift cocoa, corn starch, sugar and salt together in a large, heavy-bottomed saucepan.
• Slowly whisk in the half and half, then the egg yolks, then the milk.
• Stir in the chocolate (it will look curdled and clumped, but will melt together with cooking).
• Bring mixture to a boil over medium-high heat, whisking constantly and scraping the sides and bottom of the pot.
• A splatter screen might be helpful here if your pot is not very deep.
• As the pudding reaches the boiling point it will darken and thicken.
• When it boils, reduce heat to medium and stir with a wooden spoon for about two minutes, until it has reached the appropriate pudding consistency.
• Stir in butter and vanilla.
• Serve warm or chilled.

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:

• Combine 1/2 cup sugar and 2 cups milk; heat until it's just about to boil.
• While the milk/sugar is heating, combine the remaining ingredients (egg yolks, sugar, 1/4 c flour, cocoa, salt, 1/4 c milk) EXCEPT for butter and vanilla in a blender or mixer on low. The goal is to mix it absolutely smoothly without lumps, not add a bunch of air to it.
• Combine the two mixes and return to the saucepan.
• Adjust the heat to medium high and bring to a boil for five minutes, stirring constantly until thickened. (NOTE: It never takes me five minutes to get to this point.).
• Remove from heat; immediately stir in 2 Tablespoons butter or margarine and 1 teaspoon vanilla.
• Pour into (cooked) pie crust or pudding dishes and refrigerate.
• Note: if you're using this for a pie, a beautiful meringue can easily be made with the three egg whites you'll have left over from this recipe. I'd suggest looking up #28458 and referring to those directions for how to create it -- remember to leave your crust with about ten minutes left to bake so that you don't burn it while toasting the meringue.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 20 x 20cm cake tin with baking parchment. Beat the butter, sugar and a pinch of salt together in a large bowl using an electric whisk for 5 mins until light and fluffy. Add the eggs, one at a time, beating between each addition until incorporated and the mixture is a mousse-like consistency.
• Sieve the flour, baking powder and cocoa over the wet ingredients, then tip in the milk and fold everything together with a spatula until there are no floury streaks remaining.
• Scrape the mixture into the prepared tin and level the surface with the spatula. Bake for 40 mins, then check the sponge is cooked by inserting a skewer into the centre. If it comes out with any sticky cake mixture attached, return the sponge to the oven for another 5-10 mins and check again. Leave to cool slightly in the tin. To freeze, leave to cool completely, then wrap well and freeze for up to two months. Defrost at room temperature, then reheat as stated in the tip below.
• Meanwhile, make the custard. Heat the cream and milk in a heavy-based saucepan over a medium heat - don't let it boil. Combine the cornflour, sugar and cocoa in a large bowl, then whisk in the eggs and yolks, one at a time, until you have a smooth paste. When the cream mixture is hot and steaming, pour a splash into the cocoa paste to loosen it, then tip this back into the cream mixture. Reduce the heat to medium-low and cook, stirring continuously until the custard is thick enough to coat the back of a spoon - you should be able to draw a line through the custard on the back of the spoon using your fingertip. Remove from the heat and sieve the custard into a jug to remove any lumps. Cover the surface with a circle of baking parchment to prevent a skin forming. Cut the warm sponge into squares and serve with the custard for pouring over.

Steps:

• In a 1-qt. microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-5 minutes longer or until thickened, stirring after each minute. Stir in vanilla. Pour into individual serving dishes; cool. Refrigerate. Garnish with whipped topping if desired.