Homemade Chocolate Pudding Honey Sweetened Recipes
HOMEMADE CHOCOLATE PUDDING
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
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.
HOMEMADE CHOCOLATE PUDDING {HONEY-SWEETENED}
Smooth and creamy homemade chocolate pudding sweetened with honey instead of sugar. It's delicious served warm or cold, plain or dressed up with whipped cream.
Provided by Heather @ thecookstreat.com
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- Heat 1 ½ cups of the milk (or cream) and the honey in a medium-sized heavy-duty saucepan over medium-low heat until bubbles just start to form around edges (about 3-5 minutes).
- In a separate medium heat-proof bowl add the remaining ½ cup milk and salt. Slowly whisk in the cornstarch and cocoa powder until mixture is smooth without lumps. Then gently whisk in egg yolk and set aside.
- When milk/honey mixture starts to bubble around the edges, remove from heat and very gradually add it to the cornstarch mixture in the bowl. Whisk quickly and continuously as you slowly pour it in, so that no lumps form.
- Return the mixture back to the saucepan over medium heat. Stir constantly with a whisk until it comes to a simmer and begins to thicken (about 4 to 5 minutes). Then cook for one minute longer. Bubbles will pop at the surface of the thickened pudding.
- Remove from the heat and stir in the vanilla and butter. Strain pudding through a fine mesh strainer to remove any lumps or small pieces of cooked egg, if desired (see note).
- Serve pudding warm or cover with plastic wrap, pressing it directly onto the surface to avoid getting a skin on the pudding. Then refrigerate until chilled. Serve with whipped cream (if desired, see note for sugar free version).
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CHOCOLATE PUDDING – MODERN HONEY
From modernhoney.com
5/5 (2)Servings 6Cuisine AmericanCategory Dessert
- Place sugar, cornstarch, and salt in a heavy-bottomed saucepan. Place over medium-low heat. Slowly add whole milk, a little at a time, whisking constantly to keep lumps from forming. Continue to add all of the milk.
- Cook for 10-12 minutes, stirring often, until the mixture is thick enough to cover a back of a spoon.
- Add the chocolate chunks, a little at a time, whisking often. Cook for 3-4 minutes or until chocolate is melted and the mixture is thickened.
- Stir in vanilla extract. Pour it into a bowl and place Saran Wrap directly over the pudding to keep it from forming a skin. Let chill for 2-3 hours. To expedite the process, place the bowl in an ice-water bath.
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