MOCHA DARK CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
- Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
- Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.
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.
CHOCOLATE PUDDING IN A MUG
Adapted from fatfreevegan.com, this is a simple recipe to satisfy chocolate cravings. I like to stir some sliced banana in, or try replacing the vanilla essence with mint, coconut, almond or orange essence.
Provided by peachy_pie
Categories Dessert
Time 4m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a large mug, dissolve cornflour, sugar and cocoa in the milk.
- Microwave on high for 90 seconds or until mixture boils.
- Stir in vanilla.
- Chill in the refrigerator for an hour or so.
Nutrition Facts : Calories 149.2, Fat 1.8, SaturatedFat 0.9, Sodium 2.9, Carbohydrate 37.1, Fiber 4.1, Sugar 25.4, Protein 2.6
CHOCOLATE ORANGE PUDDING WITH COCOA SAUCE
Make and share this Chocolate Orange Pudding With Cocoa Sauce recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 50m
Yield 4 puddings, 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and sugar until pale and creamy.
- Add egg and mix thoroughly.
- Add zest, juice, and flour, and mix until well blended.
- Pour pudding mixture into a buttered pie dish.
- Sprinkle over and cocoa, and gently pour over the water.
- Bake in preheated oven at 350°F for 30-40 minutes.
Nutrition Facts : Calories 391.9, Fat 7.4, SaturatedFat 4.2, Cholesterol 61.8, Sodium 469.1, Carbohydrate 77.2, Fiber 1.2, Sugar 52.8, Protein 5.1
EASY CHOCOLATE PUDDING
HERE'S a recipe that satisfies a sweet tooth without any fuss. This wonderful pudding can be served plain or topped with coconut, nuts or whipped cream for a more elaborate finish. -Nora Reidy, Montoursville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine the sugar, cocoa and cornstarch. Gradually stir in milk until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into two serving dishes. Cover and refrigerate until chilled. Garnish with whipped topping if desired.
Nutrition Facts :
CHOCOLATE CORNSTARCH PUDDING
My mom's best chocolate pudding recipe made with cornstarch and cocoa.
Provided by Kelly Thompson
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 42.5 g, Cholesterol 28.7 mg, Fat 9.6 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 6.1 g, Sodium 184 mg, Sugar 33 g
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.
QUINOA CHOCOLATE PUDDING
This is a healthy dessert that you can make quickly when you have some leftover cooked quinoa. In the picture, I sprinkled some unsweetened coconut flakes and added fruits.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine the first four ingredients in a bowl until well mixed.
- Add the quinoa and mix.
- Refrigerate for at least a couple of hours.
- Infuse love, divide into two dishes and serve!
Nutrition Facts : Calories 140.2, Fat 3.5, SaturatedFat 1.6, Cholesterol 4.3, Sodium 20.6, Carbohydrate 26.8, Fiber 4.9, Sugar 8.6, Protein 5.4
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
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