Chocolate Pudding With Candy Roses Recipes

DORIE GREENSPAN'S CHOCOLATE PUDDING

Steps:

• Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a saucepan. While the milk is heating, toss the cocoa, cornstarch and salt into the work bowl of a food processor and pulse to blend; turn the ingredients out onto a sheet of wax paper. Place the egg, egg yolks and remaining 3 tablespoons sugar in the work bowl and process for 1 minute. Scrape down the sides of the bowl and add the remaining 1/4 cup milk. Process for a few seconds, return the dry ingredients to the bowl and pulse just until blended.
• With the machine running, slowly pour in the hot milk, processing to blend. The mixture will be foamy, but the bubbles will disappear when the pudding is cooked. Pour the mixture into the saucepan and cook over medium-high heat, stirring continuously, for about 2 minutes, or until the pudding thickens. (The pudding should not boil.) Scrape the pudding into the processor, add the remaining ingredients and pulse until they are evenly blended.
• Pour the pudding into 6 1/2-cup bowls or 1 large bowl. Chill for at least 4 hours. Serve plain or topped with heavy cream, whipped or not.

PUDDING CANDY

Steps:

• Blend dry pudding mix and sugar in a saucepan. Stir in evaporated milk, salt and margarine. Cook and stir over medium heat until the mixture boils.
• Lower heat and boil 3 minutes more, stirring constantly.
• Remove from heat and stir in vanilla extract and nuts.
• Beat while hot and until it turns dull.
• Pour into a buttered pan or drop by spoonfuls onto aluminum foil or wax paper.

EASY CHOCOLATE PUDDING

Steps:

• In a saucepan, combine the sugar, cocoa and cornstarch. Gradually stir in milk until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into two serving dishes. Cover and refrigerate until chilled. Garnish with whipped topping if desired.

THE ULTIMATE CHOCOLATE PUDDING DESSERT

Steps:

• Mix first layer ingredients together and spread into a 9x13-inch pan.
• Bake at 325°F for 15 minutes.
• Cool.
• Mix together second layer and spread onto cooled first layer.
• Mix together third layer and spread on and refrigerate.
• Top with softened Cool Whip just before serving.
• Enjoy!
• Note: I've combined the baking and refrigerating time in the cooking time category.

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.