SALTED CHOCOLATE PUDDING WITH WHIPPED SOUR CREAM
A classic, old-fashioned chocolate pudding, this dessert is made a bit more interesting by layering with whipped sour cream (for a little tang) and crushed cookies of your choosing (for texture). While you can absolutely make and serve chocolate pudding in individual cups, there is something delightfully communal about sharing it from one giant vessel, which can be nearly anything you want: Mixing bowls, trifle bowls or baking dishes all work, just aim for something tall and deep so you can build as many layers as possible.
Provided by Alison Roman
Categories custards and puddings, dessert
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the pudding: Place chocolate in a large bowl; set aside.
- Heat heavy cream, milk, cocoa powder and 3/4 cup/150 grams granulated sugar in a medium pot over medium-high, whisking constantly until the mixture comes to a bare simmer, about 8 to 10 minutes. Remove from heat.
- In a large bowl, whisk together the remaining 3/4 cup/150 grams granulated sugar, the egg yolks, the cornstarch, the salt and the vanilla, if using, until the mixture is lump-free and pale in color. Ladle a bit of the hot cream mixture into the egg yolks and whisk until completely blended, adding a bit more at a time until half the cream mixture is added. Transfer the yolk-cream mixture back into the pot with the remaining cream mixture.
- Return the pot to medium heat and, whisking constantly, cook until the mixture has gone from thin and watery to thick and custardy, with the occasional bubble popping up, 3 to 5 minutes.
- Immediately pour the mixture over the chocolate, and let sit for a minute or two, giving the bowl a shake to help the chocolate settle as it melts. Using a whisk, mix the chocolate into the cream as it melts, until you have an ultrasmooth, silky pudding. Transfer to a flat baking dish (an 8-by-8-inch pan works well) and cover the top of the pudding with plastic wrap. Refrigerate until pudding is completely set, at least 3 hours and up to 48 hours.
- Assemble and serve: Using either an electric mixer on medium or a whisk and elbow grease, whisk heavy cream and confectioners' sugar in a medium bowl until light and fluffy. (The cream should hold a gentle peak.) Whisk in sour cream.
- To serve, spoon a bit of chocolate pudding into a serving vessel. This can be done in individual bowls, glasses, cups or coupes, or alternatively, one large bowl or baking dish - the choice is yours. Then spoon in an equal amount of whipped sour cream, and scatter with crumbled cookies. Repeat until the vessel is full, topping with flaky salt.
- Eat immediately, so the cookies stay crunchy, or store in the refrigerator for up to 3 days.
DELUXE CHOCOLATE PUDDING
Make instant pudding special in no time with this rapid recipe from Audrey Thibodeau of Mesa, Arizona. Creamy servings get a little zip from almond or rum extract, richness from sour cream and a pleasant crunch from pecans.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine milk, pudding mix, sour cream and extract. Whisk until slightly thickened, about 2-3 minutes. Stir in pecans if desired. Spoon into four bowls. Top with pecan halves if desired.
Nutrition Facts : Calories 140 calories, Fat 1g fat, Cholesterol 7mg cholesterol, Sodium 369mg sodium, Carbohydrate 27g carbohydrate, Fiber 7g protein.
LAYERED CHOCOLATE PUDDING DESSERT
Layered dessert recipes like this are loaded with memories for me: happy celebrations in church basements honoring soon-to-be brides and new babies.
Categories dessert
Time 45m
Yield 24 servings
Number Of Ingredients 16
Steps:
- For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18-20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.
CHOCOLATE PUDDING +
Make and share this Chocolate Pudding + recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in large bowl, & using electric mixer, CAREFULLY beat until moist & well blended.
- Gently stir in Cool Whip, mixing completely.
- In another large bowl, combine milk & pudding mix, & with whisk or electric mixer, beat until well blended.
- Add chocolate pudding mixture to cream cheese mixture & beat or stir together until well blended.
- Cover & refrigerate. Serve cold.
Nutrition Facts : Calories 295.3, Fat 12.7, SaturatedFat 8, Cholesterol 32.2, Sodium 575.5, Carbohydrate 41.8, Fiber 1.8, Sugar 30.1, Protein 5
CHOCOLATE SOUR CREAM PIE
A super yummy, super easy recipe! Use fat free sour cream & fat free whipped topping if you like... it still tastes great. To give it that fancy look, use the back of a spoon to "spike" up the whipped topping, then sprinkle with chocolate shavings!
Provided by Lori Ann D
Categories Pie
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In mixing bowl, beat sour cream and milk together until smooth.
- Gradually add pudding and beat until thoroughly combined and slightly thickened.
- Fold 1 1/2 cups whipped topping into chocolate mixture.
- Pour filling into graham shell. Top with remaining whipped topping. If desired, "spike" up the whipped topping with the back of a spoon and sprinkle with chocolate curls.
- Chill until firm, about 2 to 3 hours.
Nutrition Facts : Calories 466.5, Fat 28.2, SaturatedFat 13.1, Cholesterol 56, Sodium 583.2, Carbohydrate 49.5, Fiber 1.2, Sugar 31.8, Protein 5.5
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- In a medium saucepan away from heat, stir together the cocoa powder and cornstarch. Add a bit of the milk, whisking thoroughly to make a smooth paste. Continue adding milk in a slow drizzle while whisking constantly to blend. When all milk has been added, place over medium-high heat, add the sugar and salt, and bring to a boil, stirring constantly.
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