Smooth And Creamy Chocolate Pudding Food

HASTY CHOCOLATE PUDDING

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.

EASY CHOCOLATE PUDDING

Steps:

• Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
• Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
• Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.

CREAMY CHOCOLATE PUDDING

Steps:

• Sift all dry ingredients together in a bowl and mix until combined.
• Place mixture in a medium saucepan.
• Stir in just enough milk to create a smooth paste. (I use a wire whisk).
• Gradually mix in remaining milk.
• Cook over medium heat and stir slowly and constantly until mixture thickens and starts to boil. Let it boil another 30 seconds or so, gently stirring constantly.
• Remove from the heat and gently stir in vanilla.
• Pour pudding into 3 or 4 dessert dishes and chill until set, about 4 hours.

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.

CREAMY CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups heavy cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
• Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate and cook, whisking until chocolate is melted, about 1 minute. Remove from heat and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate until completely set, about 1 hour.
• Whip remaining cup of heavy cream to soft peaks, and serve with the pudding.

CREAMY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, combine cornstarch and milk until smooth. Add chocolate chips. Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice. , Pour into dessert dishes. Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.

LIGHT & CREAMY CHOCOLATE PUDDING

Steps:

• In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.

MELTING CHOCOLATE PUDDING

Steps:

• Note: You will also need 8 mini pudding basins, each with a capacity of 6 fl oz or 175 ml, generously brushed with melted butter.
• Place the broken-up chocolate, along with the butter and brandy, in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water.
• Make sure the bowl does not touch the water.
• Keeping the heat at its lowest, allow the chocolate and butter to melt slowly.
• This should take 6-7 minutes.
• Remove it from the heat and give it a good stir until it is smooth and glossy.
• While the chocolate is melting, place the sugar, whole eggs, yolks and vanilla extract in a large mixing bowl.
• Whisk on high speed with an electric hand whisk until the mixture has doubled in volume, about 5-10 minutes, depending on the power of your whisk.
• You need to end up with a thick, mousse-like mixture that, when you stop the motor and lift the whisk, leaves a trail like a piece of ribbon.
• Now you need to pour the melted chocolate mixture around the edge of the bowl (it is easier to fold it in from the edges) and then sift the flour over the mixture.
• Using a large metal spoon, carefully but thoroughly fold everything together.
• Be patient here as careful folding and cutting movements are needed.
• This will take 3-4 minutes.
• Now divide the mixture between the pudding basins (it should come to just below the top of each one) and line them up on a baking tray.
• If you like, the puddings can now be covered with clingfilm and kept in the fridge or freezer until you need them.
• When you are ready to bake the puddings, pre-heat the oven to 200C or 400F.
• Remove the clingfilm and bake on the centre shelf of the oven for 14 minutes if they have been chilled first, but only 12 if not; after that time the puddings should have risen and feel fairly firm to the touch, although the insides will still be melting.
• Leave to stand for 1 minute before sliding a palette knife around each pudding and turning out on to individual serving plates.
• If you are cooking these puddings from frozen, give them about 15 minutes cooking time and allow them to stand for 2 minutes before turning out.
• Serve straight away, with some chilled cream to pour over.

EASY CREAMY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, combine cornstarch and milk until smooth.
• Add chocolate chips.
• Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice.
• Pour into dessert dishes.
• Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.

CREAMY CHOCOLATE PUDDING

Steps:

• In a medium saucepan, combine cornstarch, cocoa, and sugar.
• Mix well.
• Gradually add milk, stirring to dissolve cornstarch and cocoa.
• Cook over medium heat, stirring, until mixture comes to a boil.
• Continue to cook 2 to 3 minutes, stirring,.
• Remove from heat and stir in vanilla.
• Spoon pudding into 4 custard cups.
• Chill.

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.