Deep Chocolate Pudding Recipes

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DARK CHOCOLATE PUDDING



Dark Chocolate Pudding image

Provided by Geoffrey Zakarian

Categories     dessert

Time 3h20m

Yield 6 servings

Number Of Ingredients 8

12 ounces semisweet chocolate, chopped
1 1/2 cups heavy cream
1 cup whole milk
2/3 cup sugar
2 teaspoons pure vanilla extract
2 pinches of fine salt
8 large egg yolks
Whipped sour cream, for serving, optional

Steps:

  • Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks.
  • Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.
  • Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours. Serve with whipped sour cream, if desired.

DARK CHOCOLATE PUDDING



Dark Chocolate Pudding image

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

1 cup white sugar, divided
2 tablespoons all-purpose flour
1 egg
2 cups milk
4 (1 ounce) squares semisweet dark chocolate (such as Baker's®)
1 teaspoon vanilla extract

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

HOMEMADE CHOCOLATE PUDDING



Homemade Chocolate Pudding image

This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
4 cups whole milk
2 tablespoons butter
2 teaspoons vanilla extract
OPTIONAL: Sweetened whipped cream and M&M's

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.

Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.

HEALTHY DEEP CHOCOLATE PUDDING



Healthy Deep Chocolate Pudding image

Make and share this Healthy Deep Chocolate Pudding recipe from Food.com.

Provided by TaterBug

Categories     Dessert

Time 35m

Yield 5 serving(s)

Number Of Ingredients 10

7 ounces dark chocolate
2 1/2 cups nonfat milk
1/2 cup half-and-half
3 tablespoons Splenda Sugar Blend for Baking
1/4 cup cocoa
1/4 teaspoon salt
1/4 cup cornstarch
1 teaspoon instant espresso (mix with milk)
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Chop the chocolate into small pieces.
  • Combine chocolate, 2 cups milk, cream, sugar/splenda, instant espresso granules, cocoa, and salt in a large saucepan.
  • Stir vigourously using a whisk over medium heat and it is smooth and thick.
  • Stir the remailning milk and cornstarch together and whisk into the chocolate mixture.
  • Simmer for a minute whisking and scraping down the sides with a spatula until thick.
  • Add the butter and vanilla and cook one more minute.
  • Take it off the heat and chill in the fridge for a minimum of 3 hours until set firm.
  • Use plastic wrap pressed onto surface of the pudding to avoid forming a skin.

Nutrition Facts : Calories 384.6, Fat 28.6, SaturatedFat 17.6, Cholesterol 23.6, Sodium 228.6, Carbohydrate 34.6, Fiber 7.5, Sugar 10.1, Protein 10.8

DEEP DARK CHOCOLATE PUDDING CAKE



Deep Dark Chocolate Pudding Cake image

This is off a King Arthur Flour bag. It says, "This rich chocolate cake is ultra-quick and simple to prepare. As it bakes, a delicious fudge sauce magically forms in the bottom of the pan; to serve, spoon the cake and hot sauce into a dish, then top with ice cream or whipped cream (if your diet can handle it!) Serve this cake hot (or warm) from the oven, or at room temperature; as the cake cools, the sauce thickens into an applesauce-like consistency."

Provided by death_by_parsnip

Categories     Dessert

Time 55m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 9

1 cup unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/3 cups sugar
2 1/4 cups water
2 teaspoons vanilla or 2 teaspoons almond extract
1/4 cup butter, melted or 1/4 cup vegetable oil
1/2-3/4 cup chopped pecans (optional) or 1/2-3/4 cup walnuts (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Whisk together first five ingreadients until there are no lumps.
  • Add the water, vanilla, butter, and nuts. Slowly stir together until just combined (overbeating will make the cake rubbery).
  • Pour into a lightly greased 8-inch square or 9-inch round cake pan.
  • Bake the cake for 45 minutes. When the cake is done, the top will be set, and the bottom bubbly.

Nutrition Facts : Calories 252.6, Fat 6.6, SaturatedFat 4.1, Cholesterol 15.2, Sodium 290.6, Carbohydrate 48.8, Fiber 2.2, Sugar 33.5, Protein 2.7

DARK CHOCOLATE PUDDING



Dark Chocolate Pudding image

This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.

Provided by Melissa Clark

Categories     snack, custards and puddings, dessert

Time 4h20m

Yield 8 servings

Number Of Ingredients 13

1 large egg, plus 2 yolks
6 ounces/170 grams bittersweet chocolate, preferably 66 percent to 74 percent cacao, chopped
2 tablespoons/30 grams unsalted butter, softened
1 teaspoon/5 milliliters vanilla extract
2 1/2 cups/590 milliliters whole milk
1/2 cup/120 milliliters heavy cream
1/3 cup/67 grams light or dark brown sugar
2 tablespoons/15 grams unsweetened cocoa powder
2 tablespoons/20 grams cornstarch
1/4 teaspoon/2 grams fine sea salt
Whipped cream or crème fraîche, for serving
Chocolate shavings, for garnish (optional)
Flaky sea salt, for garnish (optional)

Steps:

  • In a small heatproof bowl, whisk together egg and yolks. Set aside.
  • Place chocolate, butter and vanilla extract in a food processor or blender but don't turn on.
  • In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don't want to overboil the cornstarch, which can cause it to thin out again.)
  • Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
  • Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 152 milligrams, Sugar 13 grams, TransFat 0 grams

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