HOMEMADE CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM
Homemade Chocolate Pudding is SO incredibly easy to make without a box mix! This dark chocolate pudding dessert a deep and rich treat that's topped with pillowy espresso whipped cream.
Provided by Smells Like Home
Categories Dessert
Time 10m
Number Of Ingredients 10
Steps:
- To make the pudding: Whisk cornstarch, sugar, and salt together in a medium saucepan.
- Pour 1 cup milk slowly into the dry ingredients while you quickly whisk everything together to avoid creating any lumps, then gradually whisk in the remaining milk. Heat the milk over medium, stirring occasionally, until the milk begins to simmer and then stir constantly with a rubber spatula. When the milk thickens and just coats the spatula, take the pan off the heat. Quickly stir in the chocolate and mix until melted and thoroughly combined. Stir in the vanilla extract.
- At this point, you can push the pudding through a strainer if you wish to remove lumps. Divide the pudding evenly between small bowls or one large bowl for community serving. If you are a stickler about a skin on pudding, press some plastic wrap against the pudding and wrap the bowl(s). I didn't find that this pudding had much of a skin so I didn't miss not wrapping them up first. Chill for at least 2 hours before serving.
- To make the espresso whipped cream: Chill a mixing bowl and whisk attachment for 30 minutes. Combine the cream, espresso powder, and vanilla in the cold bowl and beat on low speed for 30 seconds, then gradually increase the speed up to high, continuing to beat for another 30 seconds. Stir in the powdered sugar and then continue to beat the cream on high speed until stiff peaks form, about 30 seconds to 1 minute. Dollop the whipped cream on top of the pudding.
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.
CHOCOLATE PUDDING WITH WHIPPED CREAM
Rich pudding made with chopped chocolate and cocoa powder sets as the main course cooks; an airy topping of whipped cream contrasts with the pudding's dense, velvety texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.
- Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).
- Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.
OLD-FASHIONED CHOCOLATE PUDDING
One of the nice things about this easy pudding is you don't have to stand and stir it. This is a must for us at Christmas-at Thanksgiving and Easter, too! I also make it into a pie with graham cracker crust that our grandchildren love. -Amber Sampson, Somonauk, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 413 calories, Fat 20g fat (11g saturated fat), Cholesterol 120mg cholesterol, Sodium 254mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM
Make and share this Chocolate Pudding With Espresso Whipped Cream recipe from Food.com.
Provided by Spongebob Chefpants
Categories Dessert
Time 2h
Yield 6 ramekins pudding, 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk 1/4 cup sugar, cornstarch, and 1 TBSP instant espresso powder in a heavy medium saucepan to blend.
- Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes.
- Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth.
- Divide mixture among 6 ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
- Using an electric mixer; beat the cream, remaining 2 TBSP sugar, and 1 tsp espresso powder in a medium bowl until peaks form.
- Top each chocolate pudding with a dollop of espresso cream.
Nutrition Facts : Calories 332.9, Fat 20.3, SaturatedFat 12.3, Cholesterol 40.4, Sodium 44.2, Carbohydrate 37.5, Fiber 1.7, Sugar 32.2, Protein 4.4
ULTIMATE CHOCOLATE BREAD PUDDING
When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.
Nutrition Facts :
MILK CHOCOLATE PUDDING
Easily split this decadent swirled chocolate pudding in half to make it a romantic dessert for two.
Categories Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Back to School Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.
- Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.
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HOMEMADE CHOCOLATE PUDDING RECIPE - RACHEL COOKS®
From rachelcooks.com
Ratings 48Calories 225 per servingCategory Desserts
- In medium sized saucepan, blend together sugar, cocoa, flour, and salt. Add egg and mix until well blended. Stir in milk slowly until ingredients are blended.
- Over medium heat and stirring constantly, bring to boil (takes about 15 minutes) and then immediately remove from heat.
- To avoid having a skin form on top of the pudding, press plastic wrap directly on the surface of the pudding as it cools.
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