Hot Chocolate Puddings Food

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 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.

HEALTHY CHOCOLATE PUDDING

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.

HOT CHOCOLATE PUDDINGS

Steps:

• First, butter six small ramekin dishes (approximately 5cm (2") deep and 7.5cm (3") wide at the top) and place them onto an oven tray or cookie sheet. You can use bigger ramekins but the puddings will take a little longer to cook.
• Preheat oven to 180°C.
• Sift the topping ingredients into a bowl and set aside until needed.
• Now, sift the flour, sugar, baking powder and cocoa into a medium sized mixing bowl.
• Add the milk, butter, egg and vanilla and mix well until combined.
• Pour this batter into the ramekins so that it comes about half way up the sides.
• Sprinkle the topping evenly over the batter.
• Now, put the boiling water into a jug and, gently, pour a roughly equal amount over each ramekin, making sure to wet as much of the topping as possible.
• Place the tray of ramekins onto the centre shelf of the oven and bake for 15-20 minutes or until well risen and slightly firm to touch on top.
• Allow to cool for 5-10 minutes before serving with cream.

WARM CHOCOLATE PUDDINGS

Steps:

• Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
• Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
• In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
• Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
• Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.