CREAMY CHOCOLATE PUDDING
This pudding's creamy texture remains irresistible to kids of all ages. And when made with the freshest cream, best vanilla extract, and finest chocolate, it's heaven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups heavy cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
- Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate and cook, whisking until chocolate is melted, about 1 minute. Remove from heat and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate until completely set, about 1 hour.
- Whip remaining cup of heavy cream to soft peaks, and serve with the pudding.
EASY CHOCOLATE PUDDING
Everyone loves chocolate pudding and this easy recipe will put you off box mixes forever.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 368 g, Fat 23 g, Fiber 2 g, Protein 6 g, SaturatedFat 13 g
INDIVIDUAL DARK CHOCOLATE PUDDING CAKES
Warm cake topped with melting ice cream is a traditional endnote to a special occasion. And every spoonful -- with a bit of chocolate and a bit of vanilla, a little cold and a little heat -- is pure romance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 3
Number Of Ingredients 15
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.
VANILLA OR CHOCOLATE PUDDING
Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe to create the following flavor variations and desserts: Chai-Cinnamon Pudding, Mocha-Chip Pudding, Rum-Raisin Pudding, Peanut-Butter Chocolate Parfaits, Boston Cream Pie, and Raspberry Napoleons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 8
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.
DARK CHOCOLATE PUDDING
This dark chocolate pudding recipe has been in my family for 5-plus generations. I love the fact that I can make something similar to what my great-grandma made in her kitchen over 100 years ago. This pudding is the perfect creamy chocolate blend!
Provided by Lara C.
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 8h20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 75.7 g, Cholesterol 57.7 mg, Fat 12.9 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 69.4 mg, Sugar 69.4 g
CHOCOLATE PUDDING
Our no-cook chocolate pudding uses avocados (yes, really) for its creamy base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Puree avocados, cocoa powder, honey, and vanilla in a food processor until smooth. Sprinkle pudding with salt before serving.
Nutrition Facts : Calories 326 g, Fat 23 g, Fiber 13 g, Protein 5 g, Sodium 13 g
More about "dark chocolate pudding recipe martha stewart"
MARTHA STEWART'S NO-BAKE CHOCOLATE-PEANUT BUTTER CUPS RECIPE
From today.com
- 1. Coat bottom and sides of an 8-inch-square baking pan with cooking spray. Line bottom and two sides with parchment, leaving a 2-inch overhang. In a large bowl, stir together 1 1/2 cups peanut butter, 1 stick butter and vanilla until smooth. Stir in confectioners' sugar, 1/2 cup at a time, until smooth. Transfer to prepared pan; press with your hands to flatten and smooth top (if mixture is too sticky, dampen them slightly).
- 2. Combine chocolate and 4 tablespoons butter in a metal bowl. Set over a saucepan containing 2 inches of simmering water; stir with a rubber spatula until chocolate has melted and mixture is smooth. Remove bowl from heat and let cool slightly, stirring gently, about 3 minutes. Pour chocolate over peanut-butter mixture in baking pan, tilting pan to ensure chocolate spreads evenly across top.
- 3. Meanwhile, in a small bowl, stir together remaining 2 tablespoons butter and 1/4 cup peanut butter until smooth. Let stand until slightly thickened, about 5 minutes. Drop 1/4-to-3/4-teaspoon rounds of mixture on top of chocolate in baking pan in 1-inch intervals. Drag the tip of a wooden skewer or toothpick quickly through center of each round to create a heart shape. Refrigerate until firm, at least 4 hours or, loosely covered, up to 1 week.
DARK CHOCOLATE AVOCADO PUDDING - THE DINNER-MOM
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- Place chocolate chips in a microwave safe bowl and microwave on high for 30 second intervals, stirring at each interval, until melted and smooth.
- Add chocolate and remaining ingredients to a food processor and pulse until smooth, scraping sides as necessary.
HOMEMADE DARK CHOCOLATE PUDDING - ERREN'S KITCHEN
From errenskitchen.com
- In a saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, egg yolks, vanilla, and salt. Cook over medium-high heat whisking constantly, until the mixture comes to a simmer. Add the chocolate and butter.
- While continuing to constantly mix, bring 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 or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
MARTHA'S CHOCOLATE PUDDING CAKE - LYNN'S KITCHEN ADVENTURES
INDIVIDUAL DARK CHOCOLATE PUDDING CAKES RECIPE - DELISH
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- Sift together flour, cocoa powder, baking powder, cinnamon, and salt into a medium bowl; set aside.
CLASSIC DINER-STYLE CHOCOLATE PIE RECIPE - TODAY.COM
From today.com
- 1. Make the crust: Place cookies in the bowl of a food processor and process until a fine powder is formed. You should have about 1 1/2 cups. Transfer crumbs to a medium bowl and stir in sugar. Add melted butter and mix until well combined; mixture should feel wet.
- 2. Turn crust mixture out into a 9-inch round pie plate. Using the back of a large spoon, press the mixture evenly into the bottom and up the sides. Transfer crust to freezer.
DARK CHOCOLATE PUDDING - BETTER HOMES & GARDENS
From bhg.com
- In a large saucepan combine sugar, cornstarch, and cocoa powder. Whisk in half-and-half. Cook and slowly stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
- Remove from heat. Stir in butter, vanilla, and salt. Stir in chocolate until melted. Pour into 8 individual serving bowls. Cover surface with plastic wrap and chill up to 24 hours. If desired, top with whipped cream and additional cocoa powder.
MARTHA STEWART'S CHOCOLATE-AND-VANILLA ZEBRA CAKE RECIPE
From today.com
- 1. Make the cake: Preheat oven to 350 F. Butter two 9-inch round cake pans. Line with parchment; butter parchment. In a large bowl, whisk together flour, baking powder and salt until combined.
- 2. In a separate large bowl, whisk together all egg whites and granulated sugar until foamy, about 2 minutes. Whisk in 1½ cups milk, the butter, oil and vanilla until smooth. Add flour mixture; whisk until smooth. In another large bowl, whisk together egg yolks, 1/3 cup milk and the cocoa. Add 3¼ cups of vanilla batter to cocoa mixture and whisk until smooth. Whisk remaining milk into remaining vanilla batter.
- 3. Spoon 1/4 cup vanilla batter into center of each prepared pan. Spoon 1/4 cup chocolate batter into each center, directly on top of vanilla batter. Repeat, always spooning batter into center of pan and occasionally tapping pan firmly on counter, until all batter is used (batters should appear as concentric rings).
MARTHA STEWART'S FARRO CHOCOLATE-CHUNK COOKIES RECIPE
From today.com
- In a bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, with an electric mixer, beat butter with brown sugar on medium-high until fluffy, about 2 minutes.
- Add vanilla, then eggs, one at a time, beating to combine after each. With the mixer on low, gradually beat in flour mixture until just combined. Add chocolate, walnuts and fruit, if desired, and beat to combine.
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