Dark Chocolate Blender Pudding Food

DARK CHOCOLATE PUDDING

Steps:

• Mix 1/2 cup sugar and flour together in a small bowl.
• Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
• Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
• Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.

CHOCOLATE BLENDER PUDDING

Steps:

• Place all ingredients in a blender except butter and vanilla and process on high until smooth.
• Cook and stir constantly over medium heat until boil stage.
• Reduce heat to simmer and cook two more minutes while continuing to stir.
• Remove from heat and stir in butter and vanilla.
• Chill until firm.

DARK CHOCOLATE BROWNIE PUDDINGS

Steps:

• Coat the insides of four 6-ounce ramekins with baking spray and place them in a 9-by-13-inch casserole dish. Preheat the oven to 325 degrees F.
• Add the eggs, sugar and vanilla bean paste to a bowl. With an electric mixer, beat the mixture until light and fluffy, about 5 minutes. Sift in the cocoa and flour and fold in with a rubber spatula until just combined. Stir in the melted butter.
• Divide among the ramekins, then add hot water to the casserole dish, coming halfway up the sides of the ramekins. Bake until the edges of the puddings are set but the centers are gooey, about 40 minutes.
• Allow to cool for 10 minutes.
• Meanwhile, add the heavy cream to a bowl, then use a hand whisk to whip until light and soft peaks form.
• Serve the puddings in their ramekins with dollops of the fresh whipped cream.

BLENDER CHOCOLATE MOUSSE

Steps:

• In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with 1/4 cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.
• Add chocolate and eggs to a blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.
• Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.

DARK CHOCOLATE PUDDING

Steps:

• Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks.
• Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.
• Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours. Serve with whipped sour cream, if desired.

YOUR NEW FAVORITE DESSERT - DARK CHOCOLATE PUDDING FROM SCRATCH

Steps:

• Combine chocolate chips, eggs, vanilla, and salt in a blender and blend for 2 minutes until the chocolate is finely chopped.Heat the heavy cream in a small saucepan until bubbles start to form.Pour the hot cream over the chocolate and egg mixture, and add the peanut butter.Blend again for 3 minutes, allowing the heat from the milk to melt the chocolate and peanut butter, and cook the egg. Let blend until all ingredients are completely blended and the mixture is silky and shiny - about 3 minutes.Divide into individual pudding cups, and let chill 30 minutes before serving (will thicken as it chills).Leftovers will keep, covered, in the refrigerator for up to three days, but will thicken as they chill because of the peanut butter: you can let sit at room temp for about 20 minutes or so before serving to return it to that perfect silky texture.Recipe Tips and SubstitutionsThe above recipe is pretty straightforward and simple. However, there are some recipe tips and substitutions that you can use to make the pudding or change up the flavor profile.Use both cocoa powder and chocolate for a richer, chocolatey flavor.Swap out bittersweet chocolate chips for semisweet for a more mellow flavor.Add a dash of ground coffee or espresso powder to brighten up the entire dish.You can also add a slug of bourbon to create a naughty, adults-only treat.If you want to chill the pudding very quickly, pour it into a large, shallow sheet pan. Make sure to cover the whole pudding surface with plastic wrap or wax paper to prevent pudding skin.After the pudding has thoroughly chilled, you can whisk it or beat it in a mixer before serving. This isn't a necessary step, but if you whisk the pudding for about 60 before serving, it creates a lighter, creamier dark chocolate pudding.Dark Chocolate Pudding Mix-InsDark chocolate pudding is a decadent, delightful dessert on its own, but you can add some extra fun to your recipe by adding in various mix-ins. If you think something tastes good with chocolate, you can probably add it onto, or even into your pudding.Some popular pudding mix-ins include:SprinklesChocolate chipsCandy bar crumblesWhipped cream, nuts, and a cherry - Sundae PuddingCookie crumbles and gummy worms - Dirt CupsCaramel sauce and pecans - Turtle PuddingStrawberriesRaspberriesBananasTreat Yourself to Homemade PuddingWith the recipe above and your Blendtec, it's never been easier to make homemade dark chocolate pudding when the craving hits. Simply toss the ingredients together, blend them up, and enjoy this convenient yet satisfying dessert.

DARK CHOCOLATE PUDDING

Steps:

• In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream.

DARK CHOCOLATE PUDDING

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt.
• Stir in milk until smooth.
• Cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat.
• Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly.
• Bring to a gentle boil; cook and stir 2 minutes longer.
• Remove from the heat; gradually whisk in chocolate and vanilla until smooth.
• Press plastic wrap onto surface of pudding.
• Refrigerate.
• Spoon into dessert dishes.
• Garnish with whipped cream, grated chocolate and cookies.
• Serve warm or cold.
• Yield: 4-6 servings.

DARK CHOCOLATE PUDDING

Steps:

• In a small heatproof bowl, whisk together egg and yolks. Set aside.
• Place chocolate, butter and vanilla extract in a food processor or blender but don't turn on.
• In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don't want to overboil the cornstarch, which can cause it to thin out again.)
• Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
• Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.