Dark Chocolate Pudding Recipe Martha Stewart Recipes Recipe For Stuffed

INDIVIDUAL DARK CHOCOLATE PUDDING CAKES

Steps:

• Make the batter: Preheat oven to 350 degrees, with rack in center. Sift together flour, cocoa powder, baking powder, cinnamon, and salt into a medium bowl; set aside.
• Stir together butter, sugar, and vanilla in another medium bowl. Stir in flour mixture and milk, then the chocolate.
• Make the topping: Stir sugars in a small bowl, smoothing any lumps. Sift in cocoa powder; stir to combine.
• Place 3 ramekins (each 3 1/2 inches in diameter and 1 1/2 inches deep) on a baking sheet. Pour in batter. Sprinkle with topping. Pour 1/4 cup boiling water into each. Bake until set, 25 to 28 minutes. Top with ice cream; serve immediately.

VELVETY CHOCOLATE PUDDING

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. Press through a sieve into a medium saucepan to eliminate any lumps. Whisk in the milk.
• Over medium heat, stir the mixture until thickened, about 2 1/2 minutes. Be sure to get the spoon around the edges of the pan as the mixture thickens. Whisk if needed to combine well. Stir in the butter.
• Whisk 1 tablespoon of the hot chocolate mixture into the beaten egg and return to the pudding in the pan. Stir in the vanilla and cook to completely thicken, 2 to 3 more minutes. Strain through a sieve and pour the pudding into four to six 6-ounce pudding cups. Serve warm, or cool first and chill until serving. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!). Top with a dollop of whipped cream, if desired.

VANILLA OR CHOCOLATE PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
• Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
• Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

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.

DARK CHOCOLATE PUDDING

Steps:

• Mix 1/2 cup sugar and flour together in a small bowl.
• Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
• Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
• Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.

DARK CHOCOLATE PUDDING

Steps:

• In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream.

CHOCOLATE PUDDING

Steps:

• Puree avocados, cocoa powder, honey, and vanilla in a food processor until smooth. Sprinkle pudding with salt before serving.

VEGAN CHOCOLATE CAKE

Steps:

• Cake: Preheat oven to 375 degrees. Lightly brush two 8-inch round cake pans with oil; set aside.
• Sift flour, cocoa, baking soda, salt, and granulated sugar into a large bowl. In a small bowl, dissolve espresso powder in 2 cups warm water; whisk in oil and vanilla. Whisk wet ingredients into dry mixture until well incorporated. Quickly whisk in vinegar. Divide batter between prepared pans. Bake until a tester inserted into centers comes out clean, about 35 minutes. Let cool 10 minutes, then invert cakes onto a wire rack and let cool completely.
• Icing: in the bowl of a mixer fitted with the paddle attachment, beat margarine on medium speed until light and creamy, about 2 minutes. Add confectioners' sugar, espresso powder, soy creamer, and vanilla; beat until smooth, 30 seconds more. Beat in cooled chocolate; set aside.
• Trim tops of cakes flat. Place a cake layer on a cake plate. Spread 1 1/2 cups icing evenly over it (reserve remaining icing for another use). Top with second cake layer, cut-side down.
• Ganache: Place chocolate in a medium heatproof bowl. Bring golden syrup and soy creamer to a boil in a small saucepan over medium-high heat. Remove from heat and pour over chocolate. Let stand 2 minutes, then stir until smooth. Pour ganache over cake, allowing it to drip down sides. Let stand at room temperature until set, at least 15 minutes.

CLASSIC CREAM PUFFS

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
• Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.