Double Chocolate Pudding Cups Recipes

DOUBLE CHOCOLATE PUDDING

Steps:

• In a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually add the milks. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in grated chocolate and vanilla. Spoon into individual serving dishes. Serve warm or cold with whipped topping.

DOUBLE CHOCOLATE PUDDING DESSERT CUPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.; spoon into small dessert dishes.
• Let stand 5 min.
• Top with raspberries and chocolate morsels.

DOUBLE CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
• Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

DOUBLE CHOCOLATE PUDDING COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, dry pudding mix, melted butter, water and egg with spoon until soft dough forms. Stir in minis until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.

DOUBLE CHOCOLATE PIE

Steps:

• Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
• Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
• Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

DOUBLE CHOCOLATE PUDDING CAKE

Steps:

• Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on wire rack., Meanwhile, prepare pudding according to package directions; pour into a 13x9-in. dish. , Tear cake into small pieces and gently push down into the pudding. Drizzle with 3/4 cup of chocolate syrup. Spread with whipped topping. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Refrigerate until serving.

DOUBLE-CHOCOLATE PUDDING

Steps:

• In 1-quart saucepan, stir together all ingredients except chocolate chips with wire whisk. Heat over medium-high heat, stirring constantly, until mixture thickens and boils. Boil 1 minute; stirring constantly.
• Remove from heat; stir in chocolate chips until melted and pudding is smooth.
• Spoon into 5 individual serving dishes; refrigerate at least 30 minutes or serve cold.

DOUBLE-CHOCOLATE PUDDING CUPS

Steps:

• Crush 20 wafers; mix with sugar and 1 Tbsp. butter until well blended. Press onto bottoms of 12 paper lined muffin cups.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted; spoon over crusts.
• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon half over crusts. Top each with 1 of the remaining wafers. Cover with remaining pudding mixture. Refrigerate 4 hours or until set. Remove paper liners. Top each with Chocolate-Dipped NILLA Wafer just before serving.

CHOCOLATE CUPS WITH WHIPPED CREAM

Steps:

• Heat milk in a small pan over moderate heat until it comes to a boil.
• In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
• Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
• Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

DOUBLE DIP OF CHOCOLATE PUDDING

Steps:

• Combine sugar, cocoa powder, cornstarch and salt.
• Whisk egg and yolks together in a small bowl. Add sugar mixture, and whisk to a smooth paste. Set aside.
• Scald milk in medium heavy saucepan over medium heat. Remove from heat immediately. Add 1/2 cup hot milk to egg mixture; whisk until smooth. Slowly pour this mixture back into saucepan with the hot milk. Whisk constantly until smooth.
• Place saucepan over medium heat, and cook, whisking constantly, until thickened, 5 to 7 minutes. Remove from heat, add chopped chocolate, butter, instant coffee and vanilla. Continue whisking until smooth.
• Scrape the pudding into four individual serving dishes or one bowl. Cool to room temperature, cover with plastic wrap, and refrigerate until chilled, 1 hour or more. Serve with cream, whipped or plain.

DOUBLE CHOCOLATE PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
• Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.
• Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.

DOUBLE CHOCOLATE PUDDING

Steps:

• Whisk together in a medium saucepan,sugar,cocoa,cornstarch,XÃ salt.
• Slowly add 1 cup milk and stir til smooth.
• Wisk in rest of milk.
• Set over medium heat and stir until it thickens and comes to a boil[about 5 min].
• Remove from heat,add the chocolate and vanilla.
• Stir GENTLY til smooth.
• Pour into 6 dessert bowls,cool 20 min and serve warm or chill up to 8 hours.

DOUBLE CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining 1 cup cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
• Remove the pan from the heat and add the chocolate and vanilla. Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth. (Do not stir too much or the pudding might thin out.)
• Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or chill for at least 30 minutes or up to 8 hours.

DOUBLE CHOCOLATE PUDDING COOKIES

Steps:

• Sift together flour, baking soda, sugar and dry pudding mix.
• In a large mixing bowl, with electric mixer, beat butter, brown sugar, vanilla and eggs, until light and fluffy.
• Gradually beat in flour mixture.
• Stir in chocolate morsels and nuts. Drop dough by heaping tspfuls onto lightly greased baking sheets.
• Bake in preheated 375* about 10 minutes, or until set.do not overbake.
• Transfer to racks to cool completely immediately.

DOUBLE-CHOCOLATE BREAD PUDDING

Steps:

• Heat heavy cream, sugar, and milk in a 2-quart saucepan over medium heat until sugar dissolves, stirring occasionally, about 5 minutes. Remove from heat.
• Stir chopped chocolate into warm cream mixture using a wire whisk until smooth and chocolate has melted completely. Whisk eggs and vanilla extract into mixture gradually until well combined.
• Place French bread into the bottom of a shallow 8-inch square glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate for 30 minutes, stirring occasionally.
• Preheat the oven to 300 degrees F (150 degrees C).
• Remove pudding from the refrigerator, uncover, and sprinkle with chocolate chips.
• Bake in the preheated oven, uncovered, until set, 40 to 45 minutes.
• Remove from the oven. Let cool 10 minutes before serving warm, or cover and refrigerate to serve cold later.