Veryeasyrichandcreamychocolatepudding Recipes

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:

• 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:

• 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 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:

• 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:

• 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:

• 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:

• Heat oven to 275°.
• Heat cream in a double boiler. Add the white chocolate. When melted, remove from heat.
• In a double boiler, heat the milk, sugar, eggs and egg yolks until warm.
• Blend the egg mixture into the cream and chocolate mixture.
• Place bread slices in baking pan.
• Pour 1/2 the mixture over the bread. Let it set for a while, allowing bread to soak up mixture.
• Top with the rest of the mixture.
• Cover with aluminum foil.
• Bake 1 hour. Remove the foil and bake an additional 15 minutes until the top is golden brown.
• Sauce: Carefully melt the white chocolate in a double boiler.
• Remove from heat and mix in heavy cream.
• Spoon over the bread pudding.

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:

• 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 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:

• Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.

Steps:

• Combine first 4 ingredients, sugar, cornstarch, cocoa and salt in a medium saucepan; stir in milk and egg YOLK. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook 1 additional minute, stirring constantly. Remove from heat, and stir in vanilla.
• Pour into 2 individual serving dishes. Serve warm or chilled; top with whipped cream and pecans, if desired. Yield: 2 servings.
• Southern Living.

Steps:

• Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.

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.