Chocolate Pudding With Espresso Whipped Cream Recipes

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HOMEMADE CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM



Homemade Chocolate Pudding with Espresso Whipped Cream image

Homemade Chocolate Pudding is SO incredibly easy to make without a box mix! This dark chocolate pudding dessert a deep and rich treat that's topped with pillowy espresso whipped cream.

Provided by Smells Like Home

Categories     Dessert

Time 10m

Number Of Ingredients 10

¼ cup cornstarch
A scant ½ cup or heaping 1/3 cup granulated sugar
⅛ tsp table salt
3 cups whole milk
6 oz semi- or bittersweet chocolate, finely chopped
1 tsp pure vanilla extract
¾ cup very cold whipping/heavy cream
1 tsp espresso powder
1 tsp pure vanilla extract
2 tbsp powdered sugar

Steps:

  • To make the pudding: Whisk cornstarch, sugar, and salt together in a medium saucepan.
  • Pour 1 cup milk slowly into the dry ingredients while you quickly whisk everything together to avoid creating any lumps, then gradually whisk in the remaining milk. Heat the milk over medium, stirring occasionally, until the milk begins to simmer and then stir constantly with a rubber spatula. When the milk thickens and just coats the spatula, take the pan off the heat. Quickly stir in the chocolate and mix until melted and thoroughly combined. Stir in the vanilla extract.
  • At this point, you can push the pudding through a strainer if you wish to remove lumps. Divide the pudding evenly between small bowls or one large bowl for community serving. If you are a stickler about a skin on pudding, press some plastic wrap against the pudding and wrap the bowl(s). I didn't find that this pudding had much of a skin so I didn't miss not wrapping them up first. Chill for at least 2 hours before serving.
  • To make the espresso whipped cream: Chill a mixing bowl and whisk attachment for 30 minutes. Combine the cream, espresso powder, and vanilla in the cold bowl and beat on low speed for 30 seconds, then gradually increase the speed up to high, continuing to beat for another 30 seconds. Stir in the powdered sugar and then continue to beat the cream on high speed until stiff peaks form, about 30 seconds to 1 minute. Dollop the whipped cream on top of the pudding.

CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM



Chocolate Pudding with Espresso Whipped Cream image

Provided by Bon Appétit Test Kitchen

Categories     Coffee     Milk/Cream     Mixer     Chocolate     Dairy     Dessert     Valentine's Day     Kid-Friendly     Chill     Engagement Party     Ramekin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

1/4 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
2 cups whole milk
1 cup bittersweet or semisweet chocolate chips
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup chilled heavy whipping cream

Steps:

  • Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
  • Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.

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.

CHOCOLATE PUDDING WITH WHIPPED CREAM



Chocolate Pudding with Whipped Cream image

Rich pudding made with chopped chocolate and cocoa powder sets as the main course cooks; an airy topping of whipped cream contrasts with the pudding's dense, velvety texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Number Of Ingredients 10

1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 cups milk
2 large egg yolks, lightly beaten
4 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter, softened
1/3 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.
  • Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).
  • Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.

DECADENT CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM

2 tablespoons cornstarch
2 cups whole milk
4 egg yolks
1/2 cup of powdered sugar
8 oz. semi-sweet chocolate, melted
1 1/2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Chocolate Extract
1/2 teaspoon Nielsen-Massey Pure Coffee Extract
1 cup heavy whipping cream
2 teaspoons sugar
1 teaspoon Nielsen-Massey Pure Coffee Extract

Steps:

  • In a chilled bowl, combine all ingredients and whip with an electric mixer until fluffy.
  • In a heavy saucepan, combine the cornstarch and milk. Bring to a boil over moderate heat, stirring constantly. Reduce heat to low and continue cooking 3 minutes, stirring constantly. Remove from heat and let cool.
  • In a small bowl, beat the egg yolks with powdered sugar until they are pale yellow and have thickened. Gradually pour into the cooled milk mixture. Place saucepan back onto low heat and cook for 5 minutes, stirring constantly. Do not let it simmer or boil. Remove from heat and then add melted chocolate, Vanilla, Chocolate and Coffee Extracts. Pour into individual serving bowls or ramekins. Chill 3-4 hours until set. Serve with Espresso Whipped Cream.

Nutrition Facts :

CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM



Chocolate Pudding With Espresso Whipped Cream image

Make and share this Chocolate Pudding With Espresso Whipped Cream recipe from Food.com.

Provided by Spongebob Chefpants

Categories     Dessert

Time 2h

Yield 6 ramekins pudding, 6 serving(s)

Number Of Ingredients 10

1/4 cup sugar, plus
2 tablespoons more sugar (for the whipped cream)
2 tablespoons cornstarch
1 tablespoon instant espresso powder, plus
1 teaspoon more instant espresso powder (for the whipped cream)
2 cups whole milk
1 cup semi-sweet chocolate chips or 1 cup bittersweet chocolate
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup heavy whipping cream

Steps:

  • Whisk 1/4 cup sugar, cornstarch, and 1 TBSP instant espresso powder in a heavy medium saucepan to blend.
  • Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes.
  • Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth.
  • Divide mixture among 6 ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
  • Using an electric mixer; beat the cream, remaining 2 TBSP sugar, and 1 tsp espresso powder in a medium bowl until peaks form.
  • Top each chocolate pudding with a dollop of espresso cream.

Nutrition Facts : Calories 332.9, Fat 20.3, SaturatedFat 12.3, Cholesterol 40.4, Sodium 44.2, Carbohydrate 37.5, Fiber 1.7, Sugar 32.2, Protein 4.4

WARM CHOCOLATE PUDDING WITH WHIPPED CREAM AND CHOCOLATE SHAVINGS



Warm Chocolate Pudding with Whipped Cream and Chocolate Shavings image

Provided by Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/4 cup sugar, or to taste
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 cups milk
6 ounces good quality dark, sweet chocolate, melted
1/2 teaspoon vanilla
Whipped cream
Chocolate shavings
Cigarette cookies to garnish

Steps:

  • In a saucepan combine the sugar, cornstarch, salt, egg yolks and whisk the mixture until combined. Whisk in the milk, bring the liquid to a boil over moderate heat. Continue to simmer and whisk until thickened-about 1 minute. Pour the mixture into a bowl and whisk in the melted chocolate and vanilla. Divide the pudding among 4 stemmed glasses and garnish with the whipped cream and chocolate shavings. Serve garnished or accompanied by cookies.

CHOCOLATE-ESPRESSO MASCARPONE PUDDINGS



Chocolate-Espresso Mascarpone Puddings image

Served in individual cups, these chocolatey puddings are garnished with whipped cream and curls of candied orange peel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

6 large egg yolks
3/4 cup sugar
1/3 cup unsweetened cocoa powder
12 ounces mascarpone cheese
1 1/2 tablespoons instant espresso powder, dissolved in 1 tablespoon boiling-hot water
3/4 teaspoon pure vanilla extract
1/4 teaspoon coarse salt
1 cup heavy cream
Candied orange peel, for garnish (optional)

Steps:

  • Whisk yolks and sugar in a large heatproof bowl until pale and creamy, about 1 minute. Set bowl over a pan of simmering water; whisk until an instant-read thermometer registers 160 degrees and mixture is thickened, about 3 minutes.
  • Remove from heat; whisk in cocoa, cheese, espresso, vanilla, and salt. Refrigerate in an airtight container until cold, 30 minutes (or up to 2 days).
  • Beat cream with an electric mixer until soft peaks form. Top each serving of pudding with whipped cream. Garnish with candied orange peel, if desired.

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