Not Your Ordinary Chocolate Pudding Food

CHOCOLATE PUDDINO

Steps:

• Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
• Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
• Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
• Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
• Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
• Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
• Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
• Garnish with shaved chocolate and serve.

MOM'S CHOCOLATE PUDDING

Steps:

• Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
• Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
• Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.

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.

NOT YOUR ORDINARY CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and let them come up to room temperature. While they are coming up to room temp, it is wise to pre-measure and prepare for this dish. You do not want to stop whisking while it is cooking.
• Place all the dry ingredients (except the corn starch and flour) in a large bowl. Slowly mix in the milk, half the coffee and the egg yolks until you have a smooth consistency, making sure to avoid lumps.
• Melt the Earth Balance in a medium sauce pan over medium-high heat. Add the flour and whisk until the flour is fully saturated by the EB. Lower the heat and let the pan cool a bit. Let the mix continue cook for just a moment to remove the 'raw' flavor of the flour.
• Mix the corn starch and remaining coffee together and have it sitting near the stove top within easy reach, but out of the range of the heat from the stove top.
• Pour in the ingredients from the mixing bowl, raise the heat to medium-high and whisk constantly. You do not want to let this stick to the pan in any way. If you must stop stirring, remove the pan from the heat and stir until the mixture stops bubbling. After about 15 minutes of constant whisking, your pudding should be thickening nicely. If it is not, slowly start to add the cornstarch to the mix.

THE REAL NO-GUILT CHOCOLATE PUDDING

Steps:

• Place the avocados, cocoa powder, maple syrup, lemon juice, vanilla extract, and salt in the work bowl of a food processor, and blend until smooth and creamy. Add water, 1 tablespoon at a time, as needed to make the pudding the desired consistency. Eat right away, or chill and serve cold.

ULTIMATE NON-DAIRY CHOCOLATE PUDDING

Steps:

• Place all ingredients in a blender or food processor fitted with a metal blade.
• Process until smooth, creamy, and thick.
• Chill until ready to serve.
• Enjoy!