Double Chocolate Pudding Cups Food

DOUBLE CHOCOLATE PUDDING DESSERT CUPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.; spoon into small dessert dishes.
• Let stand 5 min.
• Top with raspberries and chocolate morsels.

DOUBLE-CHOCOLATE PUDDING CUPS

Steps:

• Crush 20 wafers; mix with sugar and 1 Tbsp. butter until well blended. Press onto bottoms of 12 paper lined muffin cups.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted; spoon over crusts.
• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon half over crusts. Top each with 1 of the remaining wafers. Cover with remaining pudding mixture. Refrigerate 4 hours or until set. Remove paper liners. Top each with Chocolate-Dipped NILLA Wafer just before serving.

DOUBLE CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
• Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

DOUBLE HOT CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk the cornstarrch, sugar, cocoa, cinnamon, espresso powder, salt and cayenne together.
• In a measuring cup combine cream with milk.
• Whisk 1 cup cream mixture into dry ingredients until cornstarch is dissolved.
• Whisk in remainin cream mixture; place saucepan over medium-high heat.
• Cook, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes.
• Add chocolate; cook whisking more.
• Remove from heat; whisk in butter until melted.
• Transfer to bowl; place plastic wrap directly on pudding to prevent skin from forming.
• Let stand until lukewarm, about 45 minutes.
• Transfer pudding to serving bowls or goblets. May be served lukewarm or pudding may be chilled (with plastic wrap still on the surface) up to 24 hours and serve chilled.

DOUBLE CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining 1 cup 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 and vanilla. Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth. (Do not stir too much or the pudding might thin out.)
• Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or chill for at least 30 minutes or up to 8 hours.

DOUBLE CHOCOLATE PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
• Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.
• Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.

CREAMY DOUBLE CHOCOLATE PUDDING

Steps:

• In a medium heavy-bottomed saucepan whisk together the sugar, cocoa, cornstarch and salt.
• Add in the half and half and whipping cream.
• set the saucepan over medium heat and cook whisking constantly until the mixture thickens and comes to a boil (this should take about 5 minutes).
• Remove from heat and add in vanilla and gently add in the milk chocolate chips and vanilla (do not mix completely) let stand for 5 minutes, the mix until the chocolate is completely mixed in (do not stir to much or the pudding will thin out).
• Divide the mixture into 3 or four small dessert dishes.
• Chill until cold (you might want to cover each dish with plastic wrap).

DOUBLE-CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa, cornstarch and salt in heavy saucepan.
• Gradually add half of milk, whisking until mixture is smooth.
• Whisk in remaining milk.
• Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes.
• Continue to boil 1 minute longer, whisking constantly.
• Remove pudding from heat.
• Add chocolate and vanilla, whisk until chocolate melts and pudding is smooth.
• Divide between 2 dessert dishes.
• Cool puddings in freezer 20 minutes and serve.

DOUBLE CHOCOLATE PUDDING

Steps:

• Whisk together in a medium saucepan,sugar,cocoa,cornstarch,XÃ salt.
• Slowly add 1 cup milk and stir til smooth.
• Wisk in rest of milk.
• Set over medium heat and stir until it thickens and comes to a boil[about 5 min].
• Remove from heat,add the chocolate and vanilla.
• Stir GENTLY til smooth.
• Pour into 6 dessert bowls,cool 20 min and serve warm or chill up to 8 hours.