Chocolaterisottopudding Recipes

CHOCOLATE RICOTTA PUDDING

Steps:

• This is a serious childhood throwback for me. I have a memory of my mother taking this out of the oven and I could smell the chocolate and the almonds more than anything else. So delicious.
• Preheat the oven to 375 degrees F. Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan.
• Add the 2 whole eggs to a small pot and cover them with cold water. Bring the water to a gentle boil over medium heat. When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes. Remove the eggs from the pot and run them under cold water to stop them from overcooking.
• In a medium bowl add the ricotta and whisk until free of lumps. Add the sugar, rum, chocolate and almonds and stir to blend. Set aside.
• Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits. Add the egg yolks to the ricotta mixture.
• In the bowl of an electric mixer fitted with a whisk attachment, add the 2 egg whites and beat until stiff peaks form, about 3 to 5 minutes. Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible. Transfer the mixture to the loaf pan. Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes. Remove the pan from the oven and the water bath. Allow to cool 10 to 15 minutes before serving. Sprinkle with a touch of lemon zest and some chocolate over each individual portion.

CHOCOLATE RICOTTA PUDDING

Steps:

• In a microwave-safe bowl, heat semisweet chocolate chips in 20-second intervals, stirring between each, until smooth.
• In a food processor, process 15 ounces part-skim ricotta cheese until smooth. Add chocolate; process until combined, scraping bowl as needed.
• Divide among four dishes. (Can be refrigerated, covered, up to 1 day; serve at room temperature.)

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.

CHOCOLATE RICE PUDDING

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

QUICK CHOCOLATE PUDDINGS

Steps:

• In a medium saucepan, bring 2 cups milk,1/4 cup sugar, and salt to a boil over medium heat.
• Meanwhile, in a medium bowl, whisk together remaining 1/4 cup sugar, cocoa powder, and cornstarch. Whisk in remaining 1/4 cup milk until smooth.
• In a steady stream, whisk cocoa-powder mixture into milk mixture in pan. Cook over medium heat, whisking constantly, until thickened and returned to a boil, about 1 minute. Remove from heat. Stir in chocolate, butter, and vanilla. Cover; let stand 5 minutes. Stir to combine.
• Divide pudding among six custard cups or small bowls. Cool to room temperature. Cover with plastic wrap, and refrigerate until chilled, at least 1 hour. Serve puddings with a dollop of whipped cream.

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.

CHOCOLATE RICOTTA PUDDING

Steps:

• Melt the chocolate in the top of a double boiler over simmering water (or in the microwave).
• While the chocolate is melting, put the egg yolks and sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms soft ribbons.
• When the chocolate is melted, add the heavy cream and stir till completely blended.
• Pour the chocolate into the egg mixture and mix well.
• Add the ricotta and mix again till completely blended.
• Divide the mixture among 6 individual serving bowls or goblets.
• Refrigerate overnight before serving.
• Top with whipped cream if desired.

OLD-FASHIONED CHOCOLATE PUDDING

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.

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.

CHOCOLATE PUDDING RECIPE BY TASTY

Steps:

• Mix sugar, cocoa powder, cornstarch and salt in a bowl. Once mixed, add milk
• and heat mixture on medium heat until thick.
• Once the mixture is thick, turn off heat and allow it to thicken further on the stove for 1 minute. Stir continuously.
• Add butter and vanilla. Stir and, once the mixture has cooled, cover with saran wrap and place in the refrigerator.
• Serve and enjoy.