Homemade Chocolate Pudding For One Recipes

CHOCOLATE PUDDING FOR ONE

Steps:

• In a small microwavable glass bowl add milk, salt, and chocolate chips.
• Microwave for 1 1/2 minutes, stir until chips are melted.
• Add cornstarch, stirring until no lumps remain.
• Microwave for another 1 1/2 minutes or until mixture begins to boil.
• Stir again and let cool to room temperature, and pour into a small bowl or dessert dish.
• Refrigerate until firm, about 30 minutes.

HOMEMADE CHOCOLATE PUDDING FOR ONE

Steps:

• Whisk the cream, cornstarch, egg yolk and salt in a small bowl. Set aside.
• Pour the milk, the sugar, and the cocoa powder in a small saucepan. Bring to a simmer, over medium-high heat, stirring occasionally. Remove from the heat.
• Gradually whisk the hot milk mixture into the egg mixture. (Do this very slowly. You want to temper the eggs which means that you very slowly add the hot milk into the eggs and make both mixtures almost the same temperature. If you dump all of the hot milk mixture into the egg mixture, the eggs will start to scramble.)
• Return the mixture to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.
• Reduce the heat to a simmer and continue whisking until thick, about 2-3 minutes more.
• Remove saucepan from the heat and add chocolate chips and vanilla. Whisk until smooth.
• Pour the pudding into a cup. Place the pudding in the refrigerator uncovered for 1 hour. After 1 hour cover the top of the pudding with plastic wrap and refrigerate at least 3 hours until set.
• Top with whipped cream, if desired

HOMEMADE CHOCOLATE PUDDING

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.

CHOCOLATE PUDDING FOR ONE

Steps:

• In a 2-cup glass measuring cup, combine the cornstarch, salt and milk until smooth; add chocolate chips. Microwave, uncovered, on high for 45 seconds or until hot but not boiling; stir. Cook 20-30 seconds longer or until mixture just begins to boil; stir. Cool. Pour into a small bowl. If desired, top with whipped cream and sprinkle with baking cocoa.

EASY CHOCOLATE PUDDING

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.

EASY CHOCOLATE PUDDING

Steps:

• Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
• Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
• Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.

CHOCOLATE CHOCOLATE PUDDING FOR 2

Steps:

• Mix sugar, cocoa, cornstarch and salt in heavy bottom saucepan. Gradually add 1/2 of the milk, whisking until smooth. Add remaining mix, whisking to combine.
• Over medium heat, continue whisking until pudding thickens and comes to a boil, about 5 minutes. Allow to boil 1 minute longer and then remove from heat.
• Add chocolate chips and vanilla extract and whisk until chocolate melts and pudding is smooth.
• Divide between 2 dessert dishes, cover with plastic wrap touching the surface of the pudding so that it doesn't form a skin (yuck!). Cool completely- overnight is best.
• Serve with whipped cream.

ULTIMATE CHOCOLATE PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer.
• Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.

VANILLA OR CHOCOLATE PUDDING

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.