Finnishchocolatepudding Recipes

NANA'S HOMEMADE CHOCOLATE PUDDING

Steps:

• Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan.
• Heat saucepan over medium heat. Pour milk in slowly, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes.
• Remove from heat and stir in vanilla extract. Divide between 4 small bowls and serve immediately, or chill in the refrigerator for at least 2 hours.

CHOCOLATE PUDDING

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes 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. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

FINNISH CHOCOLATE PUDDING

Steps:

• Bring the milk to a boil.
• Combine the cocoa and farina with the salt and sugar and stir into the milk.
• Continue cooking, stirring constantly, until thickened.

CHOCOLATE PUDDING RECIPE BY TASTY

Steps:

• Mix sugar, cocoa powder, cornstarch and salt in a bowl. Once mixed, add milk
• and heat mixture on medium heat until thick.
• Once the mixture is thick, turn off heat and allow it to thicken further on the stove for 1 minute. Stir continuously.
• Add butter and vanilla. Stir and, once the mixture has cooled, cover with saran wrap and place in the refrigerator.
• Serve and enjoy.

DORIE GREENSPAN'S CHOCOLATE PUDDING

Steps:

• Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a saucepan. While the milk is heating, toss the cocoa, cornstarch and salt into the work bowl of a food processor and pulse to blend; turn the ingredients out onto a sheet of wax paper. Place the egg, egg yolks and remaining 3 tablespoons sugar in the work bowl and process for 1 minute. Scrape down the sides of the bowl and add the remaining 1/4 cup milk. Process for a few seconds, return the dry ingredients to the bowl and pulse just until blended.
• With the machine running, slowly pour in the hot milk, processing to blend. The mixture will be foamy, but the bubbles will disappear when the pudding is cooked. Pour the mixture into the saucepan and cook over medium-high heat, stirring continuously, for about 2 minutes, or until the pudding thickens. (The pudding should not boil.) Scrape the pudding into the processor, add the remaining ingredients and pulse until they are evenly blended.
• Pour the pudding into 6 1/2-cup bowls or 1 large bowl. Chill for at least 4 hours. Serve plain or topped with heavy cream, whipped or not.

OLD-FASHIONED CHOCOLATE PUDDING

Steps:

• In a double boiler or metal bowl over simmering water, heat the milk, butter and chocolate until chocolate is melted (chocolate may appear curdled)., Combine sugar, flour and salt. Sprinkle over chocolate mixture (do not stir). Cover and continue to cook in a double boiler over medium-low heat, 20 minutes. With a wooden spoon, stir until smooth. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160°. Remove from heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes., Cover and refrigerate for 1 hour. If desired, top with whipped cream.