MILK CHOCOLATE PUDDING
Easily split this decadent swirled chocolate pudding in half to make it a romantic dessert for two.
Categories Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Back to School Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.
- Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.
CHOCOLATE PUDDING
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.
Nutrition Facts : Calories 271 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 154 milligrams, Sodium 145 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 5 grams, Sugar 21 grams
CHOCOLATE MILK PUDDING
very taste
Provided by stelladias77
Time 45m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Melt the chocolate in a double boiler stirring until smooth, mix gelatin and 100 ml cup of hot water.
- Beat egg yolk and sugar with electric mixture, cook milk in low medium, combine egg yolk chocolate and gelatin.
- Beat egg whites and 30 g sugar with electric mixture until stiff peaks.
- Then add the cool chocolate mixture to the egg whites.
- Fold the mixture into greased pan and refrigerate to set for 2 hours.
- Serve with whipped cream if desired.
COCOA-CHOCOLATE PUDDING
Shave chocolate over the top of this rich chocolate pudding for a special touch.
Provided by Food Network Kitchen
Time 4h20m
Yield 4-6
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups of the milk, the sugar and cocoa to a simmer in a medium saucepan over medium-high heat, stirring occasionally to dissolve the sugar. Meanwhile, whisk the remaining 1/2 cup of milk with the cornstarch, vanilla, egg yolks, and salt in a medium bowl. Gradually whisk the hot milk mixture into the egg mixture.
- Return the milk-egg mixture to the saucepan and continue to 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.
- Divide the pudding among 4 to 6 small ramekins or dessert cups. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to overnight. Serve each pudding with a dollop of whipped cream and a sprinkle of chocolate shavings.
EASY CHOCOLATE PUDDING
Easy-to-make homemade chocolate pudding.
Provided by krisyk
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 3h20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 39.2 g, Cholesterol 12.2 mg, Fat 12.4 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 7.2 g, Sodium 78.2 mg, Sugar 31.9 g
CHOCOLATE CHIA SEED PUDDING
Chia seeds are an extremely versatile food and can be found in bulk food stores. One of the easiest things to make is pudding. This is a very simple and extremely delicious recipe.
Provided by Robynowitz
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 2h25m
Yield 1
Number Of Ingredients 6
Steps:
- Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
- Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
- Drizzle honey over the pudding to serve.
Nutrition Facts : Calories 312 calories, Carbohydrate 59.3 g, Cholesterol 19.5 mg, Fat 6.7 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 4 g, Sodium 125.3 mg, Sugar 52.5 g
CHOCOLATE CORNSTARCH PUDDING
Steps:
- In a large saucepan over medium-low heat, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually stir in the milk.
- Bring the mixture to a boil, about 7 to 8 minutes, stirring occasionally with a whisk. Reduce heat to low and stir constantly, scraping the bottom and the sides of the saucepan to avoid burning. Do this for about 1 to 2 minutes, or until it's thick enough that the pudding coats the back of a metal spoon.
- Remove from the heat and stir in the butter and vanilla.
- Let the pudding cool to room temperature. Transfer the pudding into a bowl and press a sheet of plastic wrap directly over its surface.
- Refrigerate for 1 to 2 hours. Serve either cold or at room temperature. Enjoy!
Nutrition Facts : Calories 274 cal
CHOCOLATE PUDDING - CONDENSED MILK VERSION
Out of regular milk or evaporated milk? You can still make delicious and creamychocolate pudding! For the chocolate, use what you have on hand. You can use all cocoa (4 T), all unsweetened chocolate (4 oz), or substitute 1 or 2 ounces of the unsweetened chocolate with bittersweet or semisweet chips. Use coconut or almond milk to replace some or all of the water to add a subtle coconut or almond flavor.
Provided by GFJane
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine cocoa and cornstarch in bottom of heavy bottomed saucepan. Add condensed milk and water and stir to combine.
- Use medium low heat and stir regularly until cit begins to thicken.
- Once it starts to thicken, stir constantly until it begins to boil/bubble.
- Allow pudding to cook for one more minute after it first begins to boil/bubble.
- If the pudding got lumpy (either heat was a little high or it wasn't stirred enough when it was thickening, use an immersion blender or whisk to make it smooth.
- Remove pudding from heat and stir in vanilla. You can substitute almond flavoring for the vanilla if you prefer that flavor.
- Pour into four bowls. Cover with plastic wrap, pressing the plastic onto the top of the pudding; this will prevent the pudding from forming a thick skin.
- Refrigerate until chilled or eat immediately. Serve with whipped topping.
Nutrition Facts : Calories 436.1, Fat 16.3, SaturatedFat 10, Cholesterol 33.7, Sodium 134.3, Carbohydrate 67.3, Fiber 2.9, Sugar 54.4, Protein 10.2
CHOCOLATE CHIA PUDDING
Chocolate Chia Pudding is a healthy dessert made with chia seeds, milk, cocoa powder and maple syrup. It's a sweet, chocolatey and low-carb feel good treat!
Provided by Yumna Jawad
Categories Snack
Time 5m
Number Of Ingredients 5
Steps:
- Sift cocoa powder into a medium deep mixing bowl. Add maple syrup, vanilla extract and pinch of salt. Whisk to combine until smooth.
- Add the coconut milk on top and whisk to combine. Pour the chia seeds on top of the mixture and whisk to combine one more time.
- Cover and refrigerate until the mixture thickens, and becomes pudding like, at least 4 hours, or preferably overnight.
- Enjoy with fresh coconut whip cream and berries, if desired.
Nutrition Facts : Calories 237 kcal, Carbohydrate 32 g, Protein 7 g, Fat 12 g, SaturatedFat 2 g, Sodium 171 mg, Fiber 14 g, Sugar 12 g, ServingSize 1 serving
CHOCOLATE CHIA SEED PUDDING
Chocolate Chia Seed Pudding is a perfectly simple and light dessert when you're having a chocolate craving. There's only 5 ingredients and you likely have them already. Watch the video above to see how quickly it comes together!
Provided by Lisa Bryan
Categories Dessert
Time 4h5m
Number Of Ingredients 9
Steps:
- In a medium-size bowl, add the cacao powder, maple syrup, vanilla extract, dairy-free milk and chia seeds. Whisk together until all ingredients are combined.
- Leave the mixture in the bowl for 15 minutes without stirring for the chia seeds to gel. After 15 minutes, whisk it together one more time.
- Cover the bowl and place it in the refrigerator overnight or a minimum of 4 hours.
- Remove the chocolate chia seed pudding from the fridge and stir together with a spoon. Serve into small dessert sized glasses. Top with your favorite fruit, chocolate shavings or other garnishes.
Nutrition Facts : Calories 192 kcal, Carbohydrate 26 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 10 g, Sugar 12 g, TransFat 0.03 g, UnsaturatedFat 7 g, ServingSize 1 serving
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.
CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY
This slowly evolved as I wanted to branch out from the same old long cooking with the nutmeg and raisins white milk version. I got to wondering what would happen if I just made it very plain? The white version was not bad, slightly carmelizes and creamy Then I decided to try chocolate milk in it. It's the ultimate comfort food for me, and chocolate milk was not habitual in our diets ever. It takes about 3-1/2 hours but doesn't need to be constantly watched, just stirred at intervals. I always aim to get it just the right amount of creamy but don't like it runny like I've seen. You do have to get a feel for when it's almost done.
Provided by Persian Berry 2011
Categories Dessert
Time 4h10m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential.
- Set oven temperature to 275 degrees F.
- Move shelf to low center and keep dish near the front so you can just reach in and stir.
- Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking.
- Cook for 40 minutes, reach in with fork and stir.
- Cook for another 40 minutes, reach in and stir.
- By this time the rice might have started swelling.
- Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can.
- Cook for another 30 minutes and stir, most of the rice will not have clumped again.
- Fairly early on a skin will form on top, just stir it all back in each time until the last.
- After another 30 minutes, it should be about done so stir once more.
- Some of the rice should be floating near the top and it will look runny.
- Bake another 20 to 30 minutes; I let skin form on the final cooking.
- Remove from oven and set on trivet to cool.
- It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience.
- If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice.
- It thickens as it cools.
- Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots.
- If it works for you, you can add cinnamon, raisins, or try other ideas.
- I don't know what would happen if you warmed the milk first but I think it wouldn't be the same.
- The cooking time may be up to 1/2 hour more than stated.
OAT MILK CHOCOLATE PUDDING
Chocolate pudding is equal parts comfort and romance, which means it's great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.
Provided by Ali Slagle
Categories for one, quick, weekday, custards and puddings, dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
- Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
- Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
- Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
MILK-CHOCOLATE PUDDING
This creamy pudding serves as the filling in our Milk-Chocolate Pudding Cupcakes. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. Whisk in milk and egg yolk. Bring to a boil over medium-high, whisking constantly; cook 2 minutes. Remove from heat; whisk in vanilla and chopped chocolate until melted. Pour mixture into a bowl and cover with plastic wrap, pressing wrap directly onto surface to prevent skin from forming. Refrigerate until cold, at least 30 minutes and up to overnight.
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- In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.
- In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
- In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
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- Pour the milk in to a large saucepan and add the cornstarch, cocoa powder, sugar and a tiny pinch of salt to the milk and mix with a whisk until it's completely smooth.
- Bring the milk slowly to the boil, stirring occasionally and making sure that the sugar has dissolved completely.
- Boil for 2 minutes, whilst slowly whisking/ stiring the milk. The mixture will start to thicken very quickly at this point. Carry on boiling until bubbles appear on the top and the whole mixture is nice and thick. This usually doesn't take more than a minute.
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