Rich Chocolate Pudding Food

RICH CHOCOLATE PUDDING

Steps:

• Place chocolate chips and confectioners' sugar in a blender; cover and process until the chips are coarsely chopped. , In a small saucepan add milk and butter. Bring to boil over medium heat. Add to blender; cover and process until chips are melted and mixture is smooth. , Pour into six individual serving dishes. Chill until set. Garnish with whipped topping and miniature chips if desired.

THICK CHOCOLATE PUDDING

Steps:

• In a 1-qt. microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-5 minutes longer or until thickened, stirring after each minute. Stir in vanilla. Pour into individual serving dishes; cool. Refrigerate. Garnish with whipped topping if desired.

NANA'S HOMEMADE CHOCOLATE PUDDING

Steps:

• Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan.
• Heat saucepan over medium heat. Pour milk in slowly, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes.
• Remove from heat and stir in vanilla extract. Divide between 4 small bowls and serve immediately, or chill in the refrigerator for at least 2 hours.

RICH CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa and cornstarch, whisk in milk until smooth.
• Whisk over medium to medium-high heat and bring to a boil. Boil for 2 minutes.
• Remove from heat, stir in semi-sweet chocolate, butter and vanilla. Chill.

RICH CHOCOLATE PUDDING

Steps:

• In medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat.
• Add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min).
• Lower heat to medium-low and add chocolate and stir until it is melted and mixed in well.
• Continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes.
• Then add vanilla in and put into bowls.
• Eat now, or put into fridge until ready to eat.

EASY, RICH CHOCOLATE PUDDING

Steps:

• Melt chocolate in a saucepan or in the microwave and allow to cool slightly.
• Sift cocoa, corn starch, sugar and salt together in a large, heavy-bottomed saucepan.
• Slowly whisk in the half and half, then the egg yolks, then the milk.
• Stir in the chocolate (it will look curdled and clumped, but will melt together with cooking).
• Bring mixture to a boil over medium-high heat, whisking constantly and scraping the sides and bottom of the pot.
• A splatter screen might be helpful here if your pot is not very deep.
• As the pudding reaches the boiling point it will darken and thicken.
• When it boils, reduce heat to medium and stir with a wooden spoon for about two minutes, until it has reached the appropriate pudding consistency.
• Stir in butter and vanilla.
• Serve warm or chilled.

RICH CHOCOLATE PUDDING

Steps:

• Lightly grease a pudding/jelly mould. Sieve refined flour, baking powder, baking soda and cocoa powder together.
• Break eggs into another bowl and whisk. Add golden syrup (even honey can be used) and mix. Add two tablespoons of grated dark chocolate and butter and mix. Add the flour mixture to this and mix well.
• Heat some water in a pressure cooker and place a base in it. Pour the cake batter into the prepared mould. Cover it with foil and place in the cooker. Cover the cooker and steam for thirty five to forty minutes.
• To make the chocolate fudge sauce, melt grated dark chocolate in a double boiler over medium heat. Add condensed milk and mix. Cook for two to three minutes. Add fresh cream and mix.
• Turn the pudding onto a serving plate. Pour the chocolate fudge sauce over and serve.

RICH CHOCOLATE PUDDING

Steps:

• Mix the eggs and 1/2 cup sugar over double boiler until light and airy.
• Mix the rest ingredients except shortening in a sauce pan, whisk and heat shortly until cocoa powder has dissolved.
• Poor cocoa mixure into egg mixture, keep double boiler on low flame.
• Whisk occationally to keep mixture from sticking to the bottom.
• Then add shortening and whisk it in, the chocolate mixture will reduce until thick and shiny, the consistency of a store bought pudding.
• Pour into a bowl and place plastic wrap directly on the pudding to prevent skin forming, chill and serve.
• Last at least 3-5 days in the refrigerator.

VERY EASY RICH AND CREAMY CHOCOLATE PUDDING

Steps:

• In blender, process chocolate chips and powdered sugar until coarsley chopped.
• In saucepan on med heat, bring half and half and butter to a boil.
• Add to blender.
• Cover and process until melted and smooth.
• Chill.

RICH CHOCOLATE BREAD & BUTTER PUDDING

Steps:

• Preheat oven to 150°C.
• Grease a 20cm x 30cm oven-proof dish and scatter with the dried fruit / nuts (if being used).
• Place the double cream and milk into a pan and bring to the boil. Remove from the heat and stir in the chocolate until melted. Set aside to cool.
• In a bowl, beat together the egg yolks and sugar until smooth. Stir into the cooled chocolate-cream mixture. Stir until smooth.
• Dip the croissant slices into the chocolate sauce and then layer them in the oven-proof dish, overlapping the slices as you go.
• Place the dish into a roasting pan and fill the roasting pan to 2/3 full with boiling water.
• Bake for 25 - 30 minutes until the sauce has thickened.
• Whip the 125ml cream and use to serve with the pudding.

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.