Hot Chocolate Puddings Food

HOT CHOCOLATE PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and salt in a large bowl. Whisk in the egg yolks and remaining 1/2 cup milk.
• Slowly add half of the hot milk to the egg mixture, whisking constantly until smooth. Gradually whisk the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil over medium heat, whisking constantly. Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla.
• Let the pudding cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until it has completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until it's smooth and creamy. Spoon into serving bowls and top with dollops of whipped cream and a sprinkling of hot chocolate mix.

HOT CHOCOLATE PUDDING

Steps:

• In heavy saucepan, mix sugar, cocoa powder, flour and salt.
• gradually whisk in milk until smooth.
• Cook, whisking constantly, over medium-high heat for about 5 minutes or until boiling and thickened.
• Remove from heat; whisk in vanilla.
• Divide among custard cups or dessert dishes.
• Let cool to lukewarm or serve chilled.

HOT CHOCOLATE PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and 1/4 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Slowly add half of the hot milk to the egg mixture, whisking constantly until smooth. Gradually whisk the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil over medium heat, whisking constantly. Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla.
• Let the pudding cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until it has completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until it's smooth and creamy. Spoon it into serving bowls and top with dollops of whipped cream and a sprinkling of hot chocolate mix.

AZTEC HOT CHOCOLATE PUDDING

Steps:

• Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.
• Spoon batter into pudding dish, and smooth the top. Pour 3/4 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.
• Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.

HOT CHOCOLATE PUDDING MUGS

Steps:

• Prepare pudding mix with milk as directed on package.
• Spoon into 6 individual dessert mugs. Top each with 3 marshmallows.
• Serve warm.

HOT FUDGE CHOCOLATE PUDDING CAKE

Steps:

• Melt butter in a 9 inch square pan.
• Add 1/4 cup cocoa, milk, and vanilla to pan and mix well with a fork.
• Sprinkle flour, 3/4 cup sugar, baking powder and salt into pan, and mix well with a fork.
• Combine 3/4 cup sugar and 1/4 cocoa in a small bowl and sprinkle over batter - DO NOT mix it inches
• Carefully pour hot water over all and DON'T mix that in either!
• Bake 350 for 40-45 minutes.

MELTING CHOCOLATE PUDDINGS

Steps:

• Ask your grown-up helper to switch the oven on to 180C/160C fan/gas 4. Use a pastry brush to brush the muffin tin or pudding moulds with oil.
• Sift the flour with the baking powder and cocoa into a bowl, then stir in the ground almonds.
• Beat the butter with the sugar using a wooden spoon or electric beaters.
• Add the eggs and flour mix, and beat everything together. Add 1 tbsp water if the mixture is too thick to fall off the spoon.
• Spoon the mixture into the tins or moulds and level the tops. Push a chocolate into the middle of each one - but don't push it right to the bottom.
• Ask a grown-up to put the puds in the oven for 20-25 mins. Leave for 10 mins or until cool enough to handle, then carefully turn out onto plates.