Homemade Silky Chocolate Pudding Food

CHOCOLATE SILK PIE

Steps:

• Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble.
• Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes.
• Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings.

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.

HOMEMADE SILKY CHOCOLATE PUDDING

Steps:

• In a heavy-bottomed saucepan, stir together granulated sugar, cocoa, cornstarch and salt Slowly pour in 1 ½ cups milk, stirring or whisking to create a lump-free mixture Stir in 1 cup heavy cream.
• Place saucepan over medium heat and, stirring gently and continuously scraping bottom and sides of pan, bring mixture to a boil (boil 1 minute) Remove from heat.
• Stir in 1 teaspoon vanilla extract.
• Pour pudding into stemmed glasses or custard cups or other container.
• Chill at least 1 hour.

CHOCOLATE SILK PUDDING

Steps:

• Place milk in a 1 1/2 qt casserole dish. Microwave uncovered on high for 3 minutes or until milk is hot but not boiling.
• Combine sugar, cornstarch, and cocoa and stir into hot milk.
• Microwave uncovered on high for 3 minutes or or until thickened, stirring after 1 1/2 minutes.
• Add margarine and extracts and stir well. Refrigerate for about an hour. Top with almonds.

SILKY CHOCOLATE PUDDING (VEGAN)

Steps:

• In a blender, pour the hot water over the dates and let them stand 10-15 minutes or so to soften. (you can use a hot non-dairy milk, but it tasted just great using only water).
• After they have soaked, add the flesh of the avocado and all remaining ingredients. Blend on high, scraping down sides as necessary, until smooth.
• You can eat it warm, but it tastes best if you can refrigerate it for 2 to 3 hours in an airtight container. Nice with raspberries on top. You can also freeze to make fudgiscles, we were told.