Creamy Chocolate Pudding For Two Food

EASY CHOCOLATE PUDDING RECIPE

Steps:

• In a high-speed blender, add the chopped chocolate, sugar, and salt. Pulse 15 times to break up the chocolate into smaller pieces.
• Next, add the egg yolk and vanilla and pulse another 15 times.
• Warm the heavy cream in the microwave until it's steaming (and the espresso if it isn't steaming hot).
• With the blender running, stream in the hot cream and hot espresso.
• Run the blender for another 30 seconds, stopping to push the mixture from the sides, if necessary.
• When the mixture looks homogenous, divide it between two serving glasses. Place plastic wrap directly on the surface of the pudding, and chill in the fridge for 60-90 minutes. Check the texture before serving: if it's too soft, place it back in the fridge; if it's too firm, let it rest on the counter before serving.
• Serve with extra whipped cream and fresh raspberries (optional).

CREAMY CHOCOLATE PUDDING

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.

CHOCOLATE CHOCOLATE PUDDING FOR 2

Steps:

• Mix sugar, cocoa, cornstarch and salt in heavy bottom saucepan. Gradually add 1/2 of the milk, whisking until smooth. Add remaining mix, whisking to combine.
• Over medium heat, continue whisking until pudding thickens and comes to a boil, about 5 minutes. Allow to boil 1 minute longer and then remove from heat.
• Add chocolate chips and vanilla extract and whisk until chocolate melts and pudding is smooth.
• Divide between 2 dessert dishes, cover with plastic wrap touching the surface of the pudding so that it doesn't form a skin (yuck!). Cool completely- overnight is best.
• Serve with whipped cream.

SMOOTH AND CREAMY CHOCOLATE PUDDING

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.

HOMEMADE CHOCOLATE PUDDING

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.