DEEP CHOCOLATE PUDDING
Provided by Food Network
Categories dessert
Time 1h11m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place sugar in a large bowl. Sift over it the cornstarch, cocoa and salt. Add 1/2 cup of the milk and stir the mixture to make a thick paste. Lightly beat the egg yolks, then add these to the cornstarch mixture, whisking to blend well. Wrap a damp towel around the base of the bowl to prevent it from sliding around when the scalded milk is added.
- Meanwhile, in a heavy-bottomed 2-quart saucepan, combine the remaining 2 cups milk and the cream. Bring these just to the boil, then remove the pot from the heat. Pour a small amount of the hot liquid into the cornstarch-cocoa mixture, whisking constantly. Continue to whisk the milk-cream mixture into the bowl gradually, until all of the liquid has been incorporated, and the mixture is smooth. Rinse out the pot used to scald the milk and the cream, but don't dry it: this will help prevent the pudding from scorching on the bottom. Pour the custard into the clean pot and add the vanilla.
- Have ready a clean mesh sieve over a medium sized bowl. Return the pot to the stove and stir with a wooden spoon over low to medium-low heat until the custard thickens, about 5 to 7 minutes. It should approach but never quite reach, a boil and be about the consistency of mayonnaise when it's done. This custard behaves strangely, you may fear something has gone terribly wrong, but press on! It will get increasingly lumpy to the point where, just as it reaches the right thickness, it will seem downright chunky: never mind! Quickly remove the pot from the element and pour through the sieve into the clean bowl, pressing the custard through with a rubber spatula.
- Add the finely chopped or grated chocolate in 2 additions, stirring gently with a clean wooden spoon or rubber spatula until the chocolate is melted smoothly into the pudding. Spoon the pudding into 6 to 8 serving dishes or goblets and chill at least 6 hours or overnight. If you like the pudding with no skin on the top, press plastic wrap onto the surface of the warm pudding in the serving dishes. If a skin on your chocolate pudding makes you happily nostalgic, wait until the puddings are cold before covering. The pudding can be made up to 2 days ahead of time.
- Serve just as it is, or with a dollop of lightly sweetened whipped cream for a truly decadent dessert.
HEALTHY CHOCOLATE PUDDING
A healthy little treat to satisfy your chocolate desires. Can be eaten hot from the pan or chilled before serving.
Provided by HealthyTreats
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 30.7 g, Fat 2.1 g, Fiber 2.4 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 86.9 mg, Sugar 21.7 g
HEALTHY CHOCOLATE PUDDING
This creamy healthy chocolate pudding recipe is surprisingly easy to make at home!
Provided by Chocolate Covered Katie
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I've not tried arrowroot and have only tried this recipe with Dutch cocoa powder so can't vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!View Nutrition Facts
Nutrition Facts : Calories 70 kcal, ServingSize 1 serving
DEEP DARK CHOCOLATE PUDDING CAKE
This is off a King Arthur Flour bag. It says, "This rich chocolate cake is ultra-quick and simple to prepare. As it bakes, a delicious fudge sauce magically forms in the bottom of the pan; to serve, spoon the cake and hot sauce into a dish, then top with ice cream or whipped cream (if your diet can handle it!) Serve this cake hot (or warm) from the oven, or at room temperature; as the cake cools, the sauce thickens into an applesauce-like consistency."
Provided by death_by_parsnip
Categories Dessert
Time 55m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Whisk together first five ingreadients until there are no lumps.
- Add the water, vanilla, butter, and nuts. Slowly stir together until just combined (overbeating will make the cake rubbery).
- Pour into a lightly greased 8-inch square or 9-inch round cake pan.
- Bake the cake for 45 minutes. When the cake is done, the top will be set, and the bottom bubbly.
Nutrition Facts : Calories 252.6, Fat 6.6, SaturatedFat 4.1, Cholesterol 15.2, Sodium 290.6, Carbohydrate 48.8, Fiber 2.2, Sugar 33.5, Protein 2.7
DELICIOUS AND HEALTHY CHOCOLATE PUDDING
This is a really good, healthy, low fat, low calorie dessert. If you make it with Splenda it's only 1 point!
Provided by Dreamer in Ontario
Categories Dessert
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly beat egg whites in a small bowl.
- In a large bowl, mix together cocoa and cornstarch.
- Add 3/4 cups of the milk and whisk mixture until it's smooth.
- In a large saucepan, mix together the rest of the milk, the Splenda and the salt.
- Bring to a boil over high heat, whisking continuously.
- Remove from heat.
- Whisk the cocoa mixture into the milk mixture.
- Bring to a boil over medium-high heat.
- Boil for 2 minutes while whisking continuously.
- Remove from heat.
- Slowly whisk 1 cup of the hot cocoa mixture into the egg whites.
- Pour this mixture back into the pan and cook over medium-high heat, whisking continuously.
- and being careful not to allow the mixture to boil.
- Remove from heat.
- Add vanilla.
- Mix well.
- Pour into 4 serving dishes.
- Cool to room temperature.
- Cover with waxed paper that has been cut to fit the serving dishes (this prevents the pudding from getting a skin).
- Refrigerate for 1 hour.
- Garnish with berries, mint leaves and cocoa.
Nutrition Facts : Calories 106.4, Fat 2.1, SaturatedFat 1.2, Cholesterol 2.8, Sodium 161.4, Carbohydrate 19, Fiber 4.8, Sugar 7.5, Protein 9.3
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