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 :
VERY EASY RICH AND CREAMY CHOCOLATE PUDDING
This is ready in a jiffy, and so good! I garnish this with real whipped cream and miniature choc chips.
Provided by MizzNezz
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In blender, process chocolate chips and powdered sugar until coarsley chopped.
- In saucepan on med heat, bring half and half and butter to a boil.
- Add to blender.
- Cover and process until melted and smooth.
- Chill.
EASY, RICH CHOCOLATE PUDDING
This comes together in about the same time it takes to make pudding from a box and tastes infinitely better. It's my slightly lower-fat version of the Chocolate Pudding in the Best Recipe Cookbook. You can use more or less high-fat dairy products as you wish, but the richness of the final product will be affected.
Provided by Sass Smith
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt chocolate in a saucepan or in the microwave and allow to cool slightly.
- Sift cocoa, corn starch, sugar and salt together in a large, heavy-bottomed saucepan.
- Slowly whisk in the half and half, then the egg yolks, then the milk.
- Stir in the chocolate (it will look curdled and clumped, but will melt together with cooking).
- Bring mixture to a boil over medium-high heat, whisking constantly and scraping the sides and bottom of the pot.
- A splatter screen might be helpful here if your pot is not very deep.
- As the pudding reaches the boiling point it will darken and thicken.
- When it boils, reduce heat to medium and stir with a wooden spoon for about two minutes, until it has reached the appropriate pudding consistency.
- Stir in butter and vanilla.
- Serve warm or chilled.
Nutrition Facts : Calories 383.8, Fat 25.5, SaturatedFat 15.2, Cholesterol 131.4, Sodium 172, Carbohydrate 40.1, Fiber 5.3, Sugar 26.9, Protein 9.3
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
RICH CHOCOLATE PUDDING
A rich double chocolate pudding for 1 or 2. Reminds me of Jell-O Instant Chocolate Fudge Pudding Mix. Easily sized up for larger servings. May be served warm or cold.
Provided by Vyrianna
Categories Dessert
Time 13m
Yield 1 cup, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, cocoa and cornstarch, whisk in milk until smooth.
- Whisk over medium to medium-high heat and bring to a boil. Boil for 2 minutes.
- Remove from heat, stir in semi-sweet chocolate, butter and vanilla. Chill.
RICH CHOCOLATE PUDDING
Make and share this Rich Chocolate Pudding recipe from Food.com.
Provided by Miss Diggy
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat.
- Add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min).
- Lower heat to medium-low and add chocolate and stir until it is melted and mixed in well.
- Continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes.
- Then add vanilla in and put into bowls.
- Eat now, or put into fridge until ready to eat.
NANA'S HOMEMADE CHOCOLATE PUDDING
A rich, silky homemade chocolate pudding made the same way in our family since the 50's. Cooled pudding will form a dark skin on top, which is our favorite part! Top with whipped cream, if desired.
Provided by Chelsea Wagner
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan.
- Heat saucepan over medium heat. Pour milk in slowly, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes.
- Remove from heat and stir in vanilla extract. Divide between 4 small bowls and serve immediately, or chill in the refrigerator for at least 2 hours.
Nutrition Facts : Calories 184.7 calories, Carbohydrate 33.4 g, Cholesterol 12.2 mg, Fat 4 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 210.1 mg, Sugar 24.1 g
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QUICK CREAMY CHOCOLATE PUDDING RECIPE | HERSHEY'S
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Servings 4-5Total Time 2 hrs 25 minsCategory Mousse, Pudding & Trifles
- Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired. 4 servings.
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- Pour the cornstarch, sugar, and salt into a large pot. Whisk everything together to get rid of any clumps.
- Turn the stove onto low heat and pour a steady stream of milk in as you whisk. Warm the mixture for 10 minutes, or until steam is rising from the milk and it's hot. Whisk occasionally to prevent clumps. Make sure the milk doesn't begin to boil.
- Add in the chocolate (broken up into pieces) and whisk chocolate in until melted and smooth. Continue to warm over low heat until the pudding is thick and beginning to bubble.
- Remove pot from the heat and whisk in the vanilla extract. Place a sieve over a large bowl and pour your pudding through the sieve into the bowl. Use your whisk to scrape the pudding in the sieve to get as much pudding out of the sieve as you can. Any thick chocolate clumps left behind in the sieve can be discarded.
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