How To Make Chocolate Pudding Food

HOW TO MAKE CHOCOLATE PUDDING

Steps:

• In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don't scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn't form. Refrigerate for an hour or two until chilled. Serve and enjoy!

CHOCOLATE PUDDING

Steps:

• Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
• Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.

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.

CHOCOLATE PUDDING

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

CHOCOLATE PUDDING PIE RECIPE

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Pour half the pudding into crust. Let stand 5 min.
• Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.
• Top with remaining COOL WHIP.
• Refrigerate 3 hours.

EASY CREAMY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, combine cornstarch and milk until smooth.
• Add chocolate chips.
• Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice.
• Pour into dessert dishes.
• Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.

NO-FAT CHOCOLATE PUDDING

Steps:

• Combine cocoa, sugar, cornstarch and salt in a large pot.
• Over medium-high heat, gradually blend in milk and vanilla.
• Bring to a boil, stirring constantly.
• Boil and stir until thickened and cornstarch is cooked.
• Pour into individual cups, or a pre-cooked pie shell, and chill in refrigerator until set.
• Note: times might not be correct. I used 20 minute to combine ingred. and stir the pot. Used 35 minute for refrigerator time to set the pudding. Since I haven't made this yet, I don't really know the times.

EASY CHOCOLATE PUDDING

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.