MICROWAVE SELF SAUCING CHOCOLATE PUDDING
Make and share this Microwave Self Saucing Chocolate Pudding recipe from Food.com.
Provided by mortarandpestle
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place butter in a microwave proof dish, melt on high for 1 minute.
- Stir in sifted flour, cocoa, sugar ,milk and vanilla.
- Beat until smooth with a wooden spoon.
- Sprinkle with sifted cocoa & brown sugar.
- Pour over boiling water.
- Cook on high for 12 minutes (watch incase it boils over).
- Let stand 5 minutes before serving.
- Serve with ice cream or cream.
MICROWAVE CHOCOLATE PUDDING
Homemade pudding can be easy by making it in the microwave.
Provided by Lynn Walls
Categories Desserts
Time 10m
Number Of Ingredients 7
Steps:
- Combine sugar, baking cocoa, cornstarch, and salt in a 1 qt or 2 qt microwave-safe bowl.
- Whisk in milk until smooth.
- Microwave on high, uncovered, for 2 minutes. Stir and microwave for 3-4 more minutes. The time may vary with the different microwave ovens.
- Stir in vanilla and chocolate chips. Stir until chocolate chips are melted and pudding is smooth.
- Serve immediately or cool to serve.
- To avoid the skin that forms on the pudding as it cools, use plastic wrap to cover the pudding and press it directly onto the putting so that it touches the pudding.
Nutrition Facts : Calories 139 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 65 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MICROWAVE CHOCOLATE LOVERS PUDDING
Make and share this Microwave Chocolate Lovers Pudding recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium glass bowl stir together sugar, cocoa, cornstarch and salt. Gradually stir in milk.
- Microwave on high for 5 minutes, stirring once halfway through the cooking time. Continue to cook on high for an additional 2-3 minutes or until the mixture has thickened. Stir in butter and vanilla.
- Pour into individual serving dishes. Cover and chill.
SUPER FAST AND EASY MICROWAVE CHOCOLATE PUDDING
I'm mostly posting this so I don't have to go hunting for it every time I want to make it. My mom gave it to me ages ago, and while it isn't the most life changing pudding in the universe it's rediculously fast to make, can be easily varried a number of ways to suit your mood and is plenty tasty for those nights when you want pudding NOW! I like to use a shallow glass container so that it cooks faster. You can leave out the chocolate for vanilla pudding. I like to make it with Silk Nog Soymilk around the hollidays.
Provided by cattaca
Categories Dessert
Time 6m
Yield 3-5 serving(s)
Number Of Ingredients 5
Steps:
- In a 4 cup microwave safe glass container combine dry stuff, then stir in the wet stuff.
- Cook on high for 2 minutes, then whisk the mixture.
- Cook on high one more minute at a time, whisking after each minute, until thickened.
- Once it's almost thick, you should go for 15- 30 seconds at a time.
- Allow to cool if you can wait!
Nutrition Facts : Calories 246.4, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.8, Sodium 82.6, Carbohydrate 42.4, Fiber 3.2, Sugar 22.5, Protein 7.2
CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sift together the cocoa and cornstarch in a small bowl. Add 1 tablespoon water and stir until smooth.
- Combine the milk, sugar and chocolate chips in a 4-cup glass measuring cup. Microwave at 100 percent, until the chocolate melts completely, stopping to stir twice, about 3 minutes. Whisk in the cocoa-cornstarch mixture. Then whisk in egg and yolks. Microwave for 2 minutes, stir well and the microwave for another 2 minutes. Scrape the mixture into a food processor and add the butter and vanilla. Process until smooth. Pour into 4 individual cups and chill.
MICROWAVE CHOCOLATE PUDDING CAKE
Brown sugar in the batter of this classic fudgy cake makes it extra rich and gooey. Since baking it in the microwave doesn't heat up the kitchen, the cake makes a great summer treat, topped with vanilla (or your favorite) ice cream. The longer the cake cools, the more the pudding is absorbed.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.
- Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.
- Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.
- Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.
- When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.
MICROWAVE CHOCOLATE TEMPERING
Provided by Alton Brown
Categories dessert
Time 50m
Yield 1 kilogram chocolate
Number Of Ingredients 3
Steps:
- Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100 degrees F. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115 degrees F.
- Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F. Add the cocoa butter and stir continuously until the cocoa butter melts and the chocolate cools to 90 degrees F.
- Test the temper of the chocolate by spreading a small amount in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak free.
- Maintain the 90-degree temperature by briefly heating the chocolate with a 10-second blast of warm heat from a hair dryer. Use immediately for dipping fruit, pretzels, cookies, etc.
DANGEROUSLY DELICIOUS MICROWAVE CHOCOLATE PUDDING FOR ONE!
In the mood for chocolate....this is quick and delicious. I love it warm right out of the microwave.
Provided by lisar
Categories Lunch/Snacks
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix together milk, salt and cornstarch in microwave safe bowl.
- Stir in chocolate chips.
- Put in microwave uncovered for 40 seconds on HIGH.
- Stir until chips are well melted& blended.
- Heat another 30 seconds.
- Keep a close eye on it so it doesn't bubble over.
- At this point if it has not thickened, (will depend on wattage of microwave) keep going for 20 seconds intervals, stirring between each one until thickened.
- Do keep an eye on it at all times.
- Eat it right away (which is the way I like it) or let it cool.
MICROWAVE CHOCOLATE STEAM PUDDING
This is my first recipe post ever. A perfect example of comfort food, especially good on a cold Wintery day. I live in New Zealand and mum used to make this on rare occasions but now I have a home of my own I make it all the time! I have no idea where the recipe came from since she always made it by heart; I never saw her use a recipe book. In New Zealand we don't use pounds and ounces so I've tried to convert this for American audiences. Also, I tend to make more sauce than mum used to, I like it extra saucy, but what I've posted is the directions mum gave me (i.e. with the amount of sauce she used). NOTE: Is VERY filling but can be reheated the next day if you have leftovers. Being a guy I have no problem having leftover dessert for breakfast. ENJOY!
Provided by KiwiGaz
Categories Dessert
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- SAUCE: In a microwave safe container combine all the sauce ingredients and cook on high til it's all melted together. Usually takes a couple of minutes to melt it all.
- PUDDING: While the sauce is microwaving, get a large, microwave-safe bowl (I often use a casserole dish) and throw in all the Pudding ingredients except the milk then gradually add the milk while stirring until it forms a soft, moist dough. It's important to use a large bowl because the dough will rise quite a bit as it cooks.
- COMBINE FOR DELICIOUSNESS: Pour all the sauce over the dough then put it in the microwave a cook on high for 7 minutes.
- SERVE: You can have this on it's own but I like to have it either with fresh cream or vanilla ice cream. I'll use a Kiwi (New Zealand) saying meaning you'll like this - "Sweet As!" Enjoy!
Nutrition Facts : Calories 427.5, Fat 12, SaturatedFat 7.4, Cholesterol 29.9, Sodium 400.2, Carbohydrate 79, Fiber 1.7, Sugar 51.1, Protein 3.9
HASTY CHOCOLATE PUDDING
This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost.
Provided by Debra
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
- Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
- Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 40.3 g, Cholesterol 9.8 mg, Fat 3.4 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 52.3 mg, Sugar 31.1 g
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