Chocolatepuddings Recipes

CHOCOLATE PUDDING

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

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.

CHOCOLATE PUDDING

Steps:

• Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
• In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.

ULTIMATE CHOCOLATE PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer.
• Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.

HOMEMADE CHOCOLATE PUDDING

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.

EASY CHOCOLATE PUDDING

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, cocoa, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
• Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
• Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

CHOCOLATE PUDDING

Steps:

• In a heavy saucepan whisk together sugar, cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.
• Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.

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.