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 AVOCADO PUDDING RECIPE BY TASTY
Here's what you need: large ripe avocados, dark chocolate cocoa powder, dark chocolate, almond milk, maple syrup, vanilla extract, salt
Provided by Crystal Hatch
Categories Desserts
Yield 2 servings
Number Of Ingredients 7
Steps:
- Add the avocados to a blender or food processor, along with the cocoa powder, melted chocolate, almond milk, maple syrup, vanilla extract and salt.
- Blend until smooth, scraping down sides as necessary.
- Serve immediately, or chilled.
- Enjoy!
Nutrition Facts : Calories 550 calories, Carbohydrate 50 grams, Fat 40 grams, Fiber 14 grams, Protein 7 grams, Sugar 25 grams
CHOCOLATE PUDDING RECIPE BY TASTY
Here's what you need: sugar, cocoa powder, cornflour, salt, milk, butter, vanilla extract
Provided by Sirajum Moonira
Yield 3 servings
Number Of Ingredients 7
Steps:
- Mix sugar, cocoa powder, cornstarch and salt in a bowl. Once mixed, add milk
- and heat mixture on medium heat until thick.
- Once the mixture is thick, turn off heat and allow it to thicken further on the stove for 1 minute. Stir continuously.
- Add butter and vanilla. Stir and, once the mixture has cooled, cover with saran wrap and place in the refrigerator.
- Serve and enjoy.
Nutrition Facts : Calories 352 calories, Carbohydrate 64 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 55 grams
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
DELICIOUS AND HEALTHY CHOCOLATE PUDDING
This is a really good, healthy, low fat, low calorie dessert. If you make it with Splenda it's only 1 point!
Provided by Dreamer in Ontario
Categories Dessert
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly beat egg whites in a small bowl.
- In a large bowl, mix together cocoa and cornstarch.
- Add 3/4 cups of the milk and whisk mixture until it's smooth.
- In a large saucepan, mix together the rest of the milk, the Splenda and the salt.
- Bring to a boil over high heat, whisking continuously.
- Remove from heat.
- Whisk the cocoa mixture into the milk mixture.
- Bring to a boil over medium-high heat.
- Boil for 2 minutes while whisking continuously.
- Remove from heat.
- Slowly whisk 1 cup of the hot cocoa mixture into the egg whites.
- Pour this mixture back into the pan and cook over medium-high heat, whisking continuously.
- and being careful not to allow the mixture to boil.
- Remove from heat.
- Add vanilla.
- Mix well.
- Pour into 4 serving dishes.
- Cool to room temperature.
- Cover with waxed paper that has been cut to fit the serving dishes (this prevents the pudding from getting a skin).
- Refrigerate for 1 hour.
- Garnish with berries, mint leaves and cocoa.
Nutrition Facts : Calories 106.4, Fat 2.1, SaturatedFat 1.2, Cholesterol 2.8, Sodium 161.4, Carbohydrate 19, Fiber 4.8, Sugar 7.5, Protein 9.3
EASY CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 4h28m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
HEAVENLY CHOCOLATE PUDDING
A reader from North Devon shares a recipe that's been a family favourite for over 40 years
Provided by Good Food team
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 13
Steps:
- Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
- Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
- Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11⁄4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.
- Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.
Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 2.5 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
DELICIOUS CHOCOLATE TAPIOCA PUDDING
Make and share this Delicious Chocolate Tapioca Pudding recipe from Food.com.
Provided by JackieOhNo
Categories Dessert
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Mix sugar and tapioca in saucepan. Stir in milk and egg; let stand 5
- minutes.
- 2. Add chocolate. Cook and stir over medium heat until mixture comes to a full.
- boil, about 15 minutes; beat with wire whisk to blend chocolate.
- 3. Remove from heat and stir in vanilla. Cool 20 minutes; stir and chill.
- Serve with whipped cream, if desired.
Nutrition Facts : Calories 337.9, Fat 10.6, SaturatedFat 6.3, Cholesterol 76.4, Sodium 169.6, Carbohydrate 53.5, Fiber 0.5, Sugar 39.8, Protein 9
HASTY CHOCOLATE PUDDING
This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost.
Provided by Debra
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 40.3 g, Cholesterol 9.8 mg, Fat 3.4 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 52.3 mg, Sugar 31.1 g
CHOCOLATE PUDDING
Homemade chocolate pudding. Based on a mix recipe. The dried ingredients can be prepared ahead of time.
Provided by WindLass
Categories Dessert
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small saucepan.
- Heat over low heat, stirring constantly, until mixture boils. Boil gently, stirring constantly, for one minute.
- Pour into serving dishes and chill until thickened.
Nutrition Facts : Calories 294, Fat 7.2, SaturatedFat 4.5, Cholesterol 18.6, Sodium 150, Carbohydrate 53.9, Fiber 2.5, Sugar 33.4, Protein 8
CLASSIC CHOCOLATE PUDDING
For anyone whose experience ends with My-T-Fine, this recipe should be a revelation. Made with quality ingredients, American chocolate pudding can easily rival mousse au chocolat. The pudding may seem too runny while it's cooking, but the chocolate thickens after refrigeration to a velvety cream with a rich, full-bodied flavor. Use a high-quality chocolate with full cocoa-butter content (like Callebaut or Lindt), not chocolate chips.
Provided by R. L. Wallace
Categories Dessert
Time 25m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Spread out the chocolate in a heavy-bottomed 2-quart saucepan and melt over very low heat, stirring occasionally.
- Mix the starch and 1/4 cup milk in a cup or small bowl, making sure the starch is well dispersed.
- When the chocolate is melted, stir in the rest of the milk, the cream, and the sugar; raise heat to high-medium and cook, stirring repeatedly with a rubber spatula, until steam is starting to rise (it will not yet be at a simmer, and will not have a skin on top). Remove from heat.
- Give the starch a stir to re-disperse it, then pour it in, stirring constantly. Lower the heat and cook, stirring constantly across the bottom and around the sides of the pan, until the pudding thickens and the first bubble or two appears -- there should be no raw starch taste any more.
- Without cooling or stirring further, immediately pour the pudding into 3 1-cup custard cups. Set them on a rack to cool, then cover each one with plastic wrap and refrigerate until cold and firm.
Nutrition Facts : Calories 479, Fat 39.7, SaturatedFat 24.7, Cholesterol 147.2, Sodium 78, Carbohydrate 28.1, Fiber 0.1, Sugar 16.8, Protein 4.7
CREAMY CHOCOLATE PUDDING
This pudding is very easy and delicious and I've made it many times. The best part is it's rich and creamy and tastes fattening, but it's LOWFAT!!!
Provided by Meryl
Categories Dessert
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 295.4, Fat 2.8, SaturatedFat 1.8, Cholesterol 8.1, Sodium 126.7, Carbohydrate 65, Fiber 3.1, Sugar 50.4, Protein 7.3
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