Chocolate Blackout Pudding From Scratch Recipes

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HOW TO MAKE CHOCOLATE PUDDING FROM SCRATCH



How to Make Chocolate Pudding from Scratch image

How to make chocolate pudding from scratch is that old-fashioned , creamy goodness recipe you've been looking for like grandma used to make.

Provided by Kelly

Time 40m

Number Of Ingredients 7

1/2 cup sugar
3 tablespoons unsweetened organic cocoa powder
1/4 cup organic cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons room temperature butter
1 teaspoon vanilla extract

Steps:

  • In a medium-sized saucepan, stir together sugar, unsweetened cocoa powder, cornstarch, and salt.
  • Over medium heat, stir in milk. Bring the pudding mixture to a boil. Cook, stirring constantly, unil the pudding thickens enough to coat the back of a metal spoon.
  • Remove pudding from the heat. Stir in the butter and vanilla until butter dissolves.
  • Let cool. Chill in the refrigerator until serving.

Nutrition Facts : Calories 280 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 189 grams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CHOCOLATE BLACKOUT CAKE



Chocolate Blackout Cake image

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 21

1 cup whole milk
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 large egg
2 ounces semisweet chocolate, finely chopped
12 ounces semisweet chocolate, finely chopped
Pinch of salt
1 1/2 cups plus 2 tablespoons heavy cream
Basic Chocolate Cake, recipe follows, baked and cooled
Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour.
  • Meanwhile, make the ganache: Put the chocolate and salt in a large heatproof bowl. Bring 1 1/2 cups heavy cream to a simmer in a saucepan over medium heat; pour over the chocolate and let sit 5 minutes, then whisk until smooth. Pour 3/4 cup of the ganache into a liquid measuring cup and set aside at room temperature. Refrigerate the remaining ganache in the bowl until thick but not set, about 1 hour.
  • Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently.
  • Add the remaining 2 tablespoons heavy cream to the chilled ganache and beat with a mixer on medium speed until just fluffy, about 1 minute (do not overbeat). Frost the whole cake with the whipped ganache. Pour the room-temperature ganache on top, letting it drip down the sides. Let set before slicing, about 30 minutes.
  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
  • Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

PUDDING FROM SCRATCH



Pudding from Scratch image

This is a very basic pudding recipe that is made from scratch. It is very simple and delicious.

Provided by Sandra

Categories     Desserts     Custards and Pudding Recipes

Yield 4

Number Of Ingredients 5

⅓ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 ½ cups milk
1 ½ teaspoons vanilla extract

Steps:

  • In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
  • Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 29.5 g, Cholesterol 12.2 mg, Fat 3 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 1.9 g, Sodium 208.6 mg, Sugar 24 g

CHOCOLATE BLACKOUT CAKE



Chocolate Blackout Cake image

This chocolate blackout cake is a chocolate lover's dream! It's made with soft, incredibly moist cake layers that are filled with chocolate pudding, then filled and frosted with milk chocolate ganache.

Provided by Chelsey White : Chelsweets : Food Network

Categories     dessert

Time 1h50m

Yield about 24 servings

Number Of Ingredients 12

Nonstick baking spray
2 1/2 cups (500 grams) sugar
2 sticks (1 cup / 226 grams) unsalted butter, at room temperature
4 large eggs, at room temperature
1 cup (237 grams) hot water
1 cup (240 grams) buttermilk, at room temperature
1 cup (100 grams) black cocoa
3 cups (360 grams) self-rising cake flour
5 cups (750 grams / about two 12-ounce bags) milk chocolate chips
1 cup plus 1 tablespoon (250 grams) heavy cream, at room temperature
One 3.9-ounce (110-gram) package instant chocolate pudding
1 1/2 cups (367 grams) cold whole milk

Steps:

  • For the chocolate cake layers: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line three 8-inch round cake pans with parchment and spray with nonstick spray.
  • Combine the sugar and butter in the bowl of a stand mixer fitted with the whisk attachment and mix on high speed until light in color, about 1 minute.
  • Add the eggs, 2 at a time. Mix on medium-high speed after each addition until fully incorporated.
  • In a medium bowl, combine the hot water and buttermilk. Add the black cocoa and whisk until smooth.
  • Add 1 cup of the cake flour to the mixture in the stand mixer and mix on low speed, scraping down the sides of the bowl with a rubber spatula as necessary, until the flour is fully incorporated.
  • Pour in half of the buttermilk-cocoa mixture, and gently pulse the mixture to incorporate the liquid (or you'll end up splattering it all over your kitchen!). Repeat with 1 more cup of the cake flour and the remaining cocoa mixture. Add the remaining 1 cup cake flour and mix on low speed just until incorporated.
  • Pour an equal amount of the batter between the prepared cake pans. (I weigh the pans on a kitchen scale to ensure each one has exactly the same amount.)
  • Bake 2 pans on the upper rack and 1 on the lower rack, switching and rotating the pans halfway through, until a toothpick inserted in the center comes out clean, 31 to 33 minutes.
  • Let the cakes cool in the pans for about 10 minutes, then run an offset spatula around the edge of each pan to help release the cake.
  • Place the pans in the freezer for about 45 minutes to speed up the cooling. Once the cakes are fully cooled, carefully invert each cake onto a plate and remove the parchment.
  • Use a serrated knife to level the top of each cake and place the trimmings in a small bowl. Break up the trimmings into small crumbs with a fork, cover with plastic wrap and reserve to decorate the cake.
  • For the chocolate ganache frosting: While the cake layers bake and cool, place the chocolate chips in a medium heatproof bowl and set aside.
  • Heat the cream in a small saucepan over medium-high heat just until it begins to bubble. Pour over the chocolate, making sure all the chocolate is submerged. Let sit for about 2 minutes, letting the heat from the cream melt the chocolate.
  • Carefully stir the mixture with a rubber spatula until the ganache is silky smooth and all the chocolate is melted. (If any bits of chocolate still aren't melted, microwave the ganache for 30 seconds at a time, until the cream and chocolate are fully incorporated. Cover with plastic wrap and set aside.
  • For the chocolate pudding filling: Combine the instant pudding mix and cold milk in a medium bowl. Whisk until the mixture thickens, about 1 minute. Cover with plastic wrap and set aside.
  • To assemble the chocolate blackout cake: Add a dab of ganache to a greaseproof cake board to help the first cake layer to adhere. Top with 1 cake layer. Spread an even layer of ganache over the top with an offset spatula. Using a rubber spatula, spread 1/4 of the chocolate pudding over the ganache. Top with the second cake layer and repeat spreading the ganache and pudding. Finally, top with the third cake layer. Reserve the remaining pudding for decorating the cake.
  • Cover the top and sides of the cake in a thin coating of ganache, then smooth with a bench scraper. Refrigerate the cake for 10 minutes or freeze for 5 minutes, until the ganache is firm to the touch.
  • Cover the cake in a second, thicker coating of ganache, then smooth again with a bench scraper. If desired, use an icing comb to create ridges around the sides of the cake.
  • Decorate the cake, as desired. I cover the top of the cake with some of the reserved cake crumbs and pudding then place some more crumbs around the base. I also add a ganache drip around the top for fun!

CHOCOLATE BLACKOUT CUPCAKES



Chocolate Blackout Cupcakes image

Cupcakes can't get more chocolaty! Betty Crocker® devil's food cake filled with fudge pudding and topped with rich ganache - the perfect dessert recipe for chocolate lovers!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 23

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) chocolate fudge pudding and pie filling mix (not instant)
1 1/2 cups milk
2 1/2 cups bittersweet chocolate chips
1 cup whipping cream

Steps:

  • Heat oven to 350°F. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool completely.
  • Meanwhile, make pudding mix as directed on box, using 1 1/2 cups milk. While pudding is hot, stir in 1/2 cup of the chocolate chips until melted. Cover; refrigerate until cool, about 1 hour.
  • Place remaining 2 cups chocolate chips in heatproof bowl. In 1-quart saucepan, heat whipping cream to boiling. Pour over chocolate chips; let stand 1 minute. Stir with whisk until melted and smooth. Let ganache stand at room temperature 30 minutes, stirring occasionally, until thickened.
  • Crumble 1 cupcake; set aside for topping. With end of wooden spoon handle, make deep, 3/4-inch-wide indentation in center of top of remaining 23 cupcakes, not quite to bottom. Spoon pudding into resealable food-storage plastic bag; seal bag. Cut 1/2-inch tip off corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening. Frost cupcakes with ganache; sprinkle with cupcake crumbs. Store loosely covered.

Nutrition Facts : Calories 270, Carbohydrate 30 g, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg

OLD-FASHIONED CHOCOLATE PUDDING



Old-Fashioned Chocolate Pudding image

One of the nice things about this easy pudding is you don't have to stand and stir it. This is a must for us at Christmas-at Thanksgiving and Easter, too! I also make it into a pie with graham cracker crust that our grandchildren love. -Amber Sampson, Somonauk, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 servings.

Number Of Ingredients 9

2 cups whole milk
2 tablespoons butter
2 ounces unsweetened chocolate, chopped
2/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 large egg yolks, beaten
1/2 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a double boiler or metal bowl over simmering water, heat the milk, butter and chocolate until chocolate is melted (chocolate may appear curdled)., Combine sugar, flour and salt. Sprinkle over chocolate mixture (do not stir). Cover and continue to cook in a double boiler over medium-low heat, 20 minutes. With a wooden spoon, stir until smooth. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160°. Remove from heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes., Cover and refrigerate for 1 hour. If desired, top with whipped cream.

Nutrition Facts : Calories 413 calories, Fat 20g fat (11g saturated fat), Cholesterol 120mg cholesterol, Sodium 254mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.

HOMEMADE CHOCOLATE PUDDING



Homemade Chocolate Pudding image

This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
4 cups whole milk
2 tablespoons butter
2 teaspoons vanilla extract
OPTIONAL: Sweetened whipped cream and M&M's

Steps:

  • In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.

CHOCOLATE BLACKOUT PUDDING (FROM SCRATCH)



Chocolate Blackout Pudding (From Scratch) image

This pudding is one of the best I've ever had. It is extremely rich and decadent. On top of that, it's pretty low in fat (much healthier than what you'd buy at the store) and pretty simple to make. It comes from Didi Emmons who says: "The consistency is creamy and smooth, like that of Jell-O chocolate pudding I loved as a child, but the flavor is far superior."

Provided by sofie-a-toast

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups low-fat milk, divided
4 tablespoons cornstarch or 5 tablespoons arrowroot
1 egg yolk
1 egg
1/2 cup plus 2 tablespoons sugar
2 tablespoons good quality cocoa, preferably Dutch-processed
3 ounces unsweetened chocolate, cut into small pieces
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, cut into small pieces
2 teaspoons vanilla extract
1 tablespoon brandy (optional) or 1 tablespoon Grand Marnier (optional)
whipped cream (optional)

Steps:

  • In a small bowl, combine 1/2 cup milk with the cornstarch and whisk well. Add the yolk, egg, sugar, and cocoa and whisk well.
  • In a large, heavy saucepan, heat the remaining 2 1/2 cups milk over med-high heat until it begins to boil. Then pour about half of the milk into the cornstarch mixture, stirring all the time. Pour the mixture back into the saucepan. Place the pan over low heat, and whisk constantly for about 5 minutes, until the pudding thickens. The pudding should get very thick, like yogurt.
  • Remove the pan from the heat and add the chocolate pieces, vanilla, and alcohol if you like. Stir until chocolate is melted.
  • Ladle the pudding into mugs or ramekins and chill at least 1 1/2 hours. Serve it cold, topped with whipped cream if you like.

CHOCOLATE PUDDINO



Chocolate Puddino image

Perfect for Valentine's Day, this rich and delicious chocolate pudding is made with a classic Italian method that they call "budino." The pudding has a glorious texture--firm enough to stay on the spoon and hold its shape, but at the same time, soft, smooth, and silky. It's a perfect balance between intense chocolate flavor, with just the right amount of sweetness, topped with a soft whipped cream topping that elevates it to a whole new level of amazingness!

Provided by Chef John

Yield 6

Number Of Ingredients 12

8 ounces dark chocolate chips
1 pinch salt
1 pinch cayenne pepper
6 large eggs
⅓ cup white sugar
1 cup whole milk
1 ¼ cups heavy cream
¼ teaspoon vanilla extract
1 tablespoon unsalted butter
¼ cup heavy cream, or to taste
⅛ teaspoon vanilla extract, or to taste
2 tablespoons shaved dark chocolate, or to taste

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.

Nutrition Facts : Calories 561.3 calories, Carbohydrate 42.7 g, Cholesterol 276.9 mg, Fat 41.7 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 24.9 g, Sodium 137.8 mg, Sugar 28.1 g

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CHOCOLATE BLACKOUT CAKE - THE DESSERTED GIRL
2019-03-11 Preheat the oven to 175 C. Now in a large, deep mixing bowl, or the bowl of a stand mixer, beat the oil and sugar until combined. Add the eggs, one at a time, along with the vanilla and beat slowly to combine. Add the yoghurt, and then gradually add …
From thedessertedgirl.com


RECIPE FOR CHOCOLATE PUDDING FROM SCRATCH
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Recipe For Chocolate Pudding From Scratch : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CHOCOLATE BLACKOUT CAKE - A CHOCOLATE LOVER'S DREAM
2020-01-24 In a separate bowl, combine 1 cup of hot coffee, 1 cup of buttermilk, and 1 cup of black cocoa. Whisk until no clumps remain. Next, mix 1 cup of self-rising cake flour into the butter/egg mixture on a low speed. Scrape the sides of the bowl with a rubber spatula to ensure the flour is fully incorporated.
From chelsweets.com


CHOCOLATE BLACKOUT PUDDING (FROM SCRATCH) RECIPE - FOOD.COM
This decadent recipe calls for three types of chocolate, and creates a pool of creamy goodness under a blanket of whipped cream. This decadent recipe calls for three types of chocolate, and creates a pool of creamy goodness under a blanket of whipped cream. Pinterest. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.fr


HOW TO MAKE CHOCOLATE PUDDING - THE PIONEER WOMAN
2016-04-07 To start, place two egg yolks into a bowl. Whisk the egg yolks vigorously for about 60 seconds, until the yolks lighten in color and thicken to a frothy, foamy texture. Add cornstarch and some milk to the egg yolks. Whisk until fully combined, then set aside. In a small saucepan, combine sugar, cocoa powder, salt, and milk.
From thepioneerwoman.com


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