Mock Parve And Healthy Chocolate Pudding Food

HEALTHY CHOCOLATE PUDDING

Steps:

• Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I've not tried arrowroot and have only tried this recipe with Dutch cocoa powder so can't vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!View Nutrition Facts

CAN'T BELIEVE IT'S PARVE CHOCOLATE PUDDING

Steps:

• In a medium saucepan combine cornstarch and sugar and whisk to combine. Add cocoa, salt, and coconut milk and whisk until no lumps remain.
• Bring to a boil on medium heat, whisking constantly. When the mixture comes to a boil, whisk until the mixture thickens (2 minutes). Remove from heat and add in chocolate and vanilla extract and stir until chocolate is melted and the mixture is combined. Immediately pour into ramekins or dessert dishes and refrigerate until ready to serve.

MOCK (PARVE AND HEALTHY) CHOCOLATE PUDDING

Steps:

• Blend all until smooth, rich and creamy. Add cold water if needed. Eat at room temp or put in the fridge to eat cold. Enjoy.

SOFT CENTRED CHOCOLATE PUDDING

Steps:

• Preheat oven to 200c.
• Using 1 tablespoon butter, lightly grease four 3/4-cup capacity ovenproof bowls. Sprinkle 1 tablespoon white sugar into each bowl and turn to coat.
• Place chocolate and remaining 100g butter in a heatproof bowl over a saucepan of simmering water. Heat, stirring with a metal spoon, for 5 minutes or until smooth.
• Remove from heat.
• Using an electric mixer, beat eggs and caster sugar until pale and thick. Add warm chocolate mixture. Sift flour over mixture.
• Stir gently to combine. Pour batter evenly into bowls. Bake for 20 to 25 minutes or until pudding tops are cracked.
• Stand puddings in bowls for 5 minutes. Carefully loosen puddings. Turn onto a plate lined with baking paper. Turn upright onto plates (alternatively, serve in bowls).
• Make chocolate fudge sauce:.
• Combine chocolate and cream in a microwave-safe bowl. Heat, uncovered, on HIGH(100%) for 2 or 3 minutes, stirring with a metal spoon every minutes, or until smooth. Drizzle pudding with warm sauce. Serve and enjoy!

MOCK TAPIOCA PUDDING

Steps:

• In a small bowl, with electric mixer at high speed, beat egg white until soft peaks form.
• Gradually beat in 2 tablespoons of the sugar, and beat until stiff peaks form.
• Cover and set aside.
• In a medium saucepan, mix together milk, 2 tablespoons of the sugar and egg yolk.
• Heat to a rapid boil, while stirring constantly.
• Slowly sprinkle in cereal, while continuing to stir briskly.
• Return to a boil.
• Reduce heat and simmer for 8 minutes or until thickened, stirring occasionally.
• Transfer beaten egg whites to a medium size mixing bowl.
• Slowly pour hot mixture over egg whites, while stirring with a whisk.
• Stir in vanilla.
• Spoon pudding into 4 dessert dishes.
• Chill until serving time.
• Garnish with whipped topping and cherries if desired.

DELICIOUS AND HEALTHY CHOCOLATE PUDDING

Steps:

• Lightly beat egg whites in a small bowl.
• In a large bowl, mix together cocoa and cornstarch.
• Add 3/4 cups of the milk and whisk mixture until it's smooth.
• In a large saucepan, mix together the rest of the milk, the Splenda and the salt.
• Bring to a boil over high heat, whisking continuously.
• Remove from heat.
• Whisk the cocoa mixture into the milk mixture.
• Bring to a boil over medium-high heat.
• Boil for 2 minutes while whisking continuously.
• Remove from heat.
• Slowly whisk 1 cup of the hot cocoa mixture into the egg whites.
• Pour this mixture back into the pan and cook over medium-high heat, whisking continuously.
• and being careful not to allow the mixture to boil.
• Remove from heat.
• Add vanilla.
• Mix well.
• Pour into 4 serving dishes.
• Cool to room temperature.
• Cover with waxed paper that has been cut to fit the serving dishes (this prevents the pudding from getting a skin).
• Refrigerate for 1 hour.
• Garnish with berries, mint leaves and cocoa.

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.

DAIRY FREE CHOCOLATE PUDDING

Steps:

• In small bowl, combine cornstarch and water to form a paste.
• In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.