Double Chocolate Rice Pudding Recipes

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DOUBLE-CHOCOLATE RICE PUDDING



Double-Chocolate Rice Pudding image

Provided by Mark Bittman

Categories     easy, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 5

4 1/4 cups whole milk
1/2 cup granulated sugar
3/4 cup arborio rice
3 ounces milk chocolate, chopped
3 1/2 ounces 60 percent chocolate, chopped

Steps:

  • Combine the milk and sugar in a saucepan or skillet and bring to a boil. Add the rice, and let boil for 1 minute. Reduce the heat and simmer, uncovered, stirring occasionally so the rice doesn't stick to the bottom of the pan, 45 to 50 minutes.
  • Put the chocolate in a bowl with a strainer on top; strain the hot rice milk over the chocolate and stir until the chocolate is melted, thick and slightly cooled. Stir in the rice, and serve warm. (Will keep in the fridge for 3 days.)

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 66 milligrams, Sugar 31 grams

DOUBLE CHOCOLATE PUDDING



Double Chocolate Pudding image

Remember My-T-Fine chocolate pudding? It's the ultimate comfort food. Well, I like to take something familiar and bump up the flavor with high-quality ingredients. This pudding gets its flavor from good cocoa powder and imported semisweet chocolate. It's the real thing and, surprise!, it's not much harder to make than the packaged kind, and it's sooooo much better.

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 2 or 3 servings

Number Of Ingredients 10

6 extra-large egg yolks
1/2 cup sugar
1/4 cup cornstarch
3 tablespoons very good cocoa powder
Pinch salt
2 cups milk
1-ounce very good semisweet chocolate, chopped
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
2 tablespoons heavy cream

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



Double Chocolate Pudding image

Our home economists set our to create a rich chocolate sensation, and they certainly succeeded with this soft creamy pudding. A little German chocolate and baking cocoa make it a mouthwatering hit without much fat.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 9

3/4 cup sugar
1/3 cup baking cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups fat-free milk
1 can (5 ounces) evaporated milk
1 ounce German sweet chocolate, grated
1 teaspoon vanilla extract
1/4 cup whipped topping

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.

Nutrition Facts : Calories 168 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 70mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE RICE PUDDING



Chocolate Rice Pudding image

A very quick and creamy dessert that can be made with leftover rice from last night's dinner.

Provided by Dannielle Lalonde

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 40m

Yield 6

Number Of Ingredients 8

¾ cup uncooked white rice
1 ¼ cups water
1 ½ cups milk
⅓ cup white sugar
1 teaspoon vanilla extract
⅓ cup raisins
1 tablespoon butter
2 tablespoons unsweetened cocoa

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.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 39 g, Cholesterol 10 mg, Fat 3.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 40.4 mg, Sugar 14 g

DOUBLE CHOCOLATE PUDDING PIE



Double Chocolate Pudding Pie image

Provided by Ellie Krieger

Categories     dessert

Time 3h35m

Yield 8 servings

Number Of Ingredients 13

14 graham cracker squares (7 full sheets)
2 tablespoons butter, melted
1 tablespoon water
1 tablespoon unflavored gelatin
1/3 cup boiling water
2/3 cup sugar, plus 1/2 teaspoon
1/3 cup cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups 1 percent low-fat milk
2 ounces bittersweet chocolate, chopped
2 teaspoons vanilla extract
1/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
  • In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
  • In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
  • In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
  • Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.
  • Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.

DOUBLE CHOCOLATE PUDDING



Double Chocolate Pudding image

Provided by Melanie Barnard

Categories     Milk/Cream     Chocolate     Dessert     Valentine's Day     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups light cream
3 ounces chopped bittersweet or semi-sweet chocolate
1 1/2 teaspoons vanilla extract

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 BREAD PUDDING



Double-Chocolate Bread Pudding image

The best chocolate bread pudding dessert! Easy to make and a people pleaser! Serve with whipped cream if you like, or ice cream - or both!

Provided by MOUSIREID

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h40m

Yield 9

Number Of Ingredients 8

2 cups heavy cream
⅓ cup white sugar
¼ cup whole milk
6 ounces semisweet chocolate, chopped
2 large eggs, lightly beaten
1 teaspoon vanilla extract
6 ounces day-old French bread, cut into 3/4-inch cubes
¼ cup semisweet chocolate chips

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.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 33.6 g, Cholesterol 114.3 mg, Fat 28.6 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 161.8 mg, Sugar 20.3 g

DOUBLE CHOCOLATE PUDDING



Double Chocolate Pudding image

Bittersweet chocolate and unsweetened cocoa powder are the dynamic duo behind this devilish indulgence.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h20m

Number Of Ingredients 9

2/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped, plus shavings

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.

Nutrition Facts : Calories 516 g, Fat 28 g, Fiber 4 g, Protein 11 g

DOUBLE-CHOCOLATE PUDDING



Double-Chocolate Pudding image

Categories     Chocolate     Dairy     Dessert     Quick & Easy     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 2 Servings; can be doubled

Number Of Ingredients 7

1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
1 teaspoon vanilla extract

Steps:

  • Mix sugar, cocoa, cornstarch and salt in heavy medium saucepan. Gradually add half of milk, whisking until mixture is smooth. Whisk in remaining milk. Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes. Continue to boil 1 minute longer, whisking constantly.
  • Remove pudding from heat. Add chocolate and vanilla; whisk until chocolate melts and pudding is smooth. Divide between 2 dessert dishes. Cool puddings in freezer 20 minutes and serve.

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