Homemade Dark Chocolate Pudding Recipe Recipe Cards

DARK CHOCOLATE PUDDING

Steps:

• In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream.

YOUR NEW FAVORITE DESSERT - DARK CHOCOLATE PUDDING FROM SCRATCH

Steps:

• Combine chocolate chips, eggs, vanilla, and salt in a blender and blend for 2 minutes until the chocolate is finely chopped.Heat the heavy cream in a small saucepan until bubbles start to form.Pour the hot cream over the chocolate and egg mixture, and add the peanut butter.Blend again for 3 minutes, allowing the heat from the milk to melt the chocolate and peanut butter, and cook the egg. Let blend until all ingredients are completely blended and the mixture is silky and shiny - about 3 minutes.Divide into individual pudding cups, and let chill 30 minutes before serving (will thicken as it chills).Leftovers will keep, covered, in the refrigerator for up to three days, but will thicken as they chill because of the peanut butter: you can let sit at room temp for about 20 minutes or so before serving to return it to that perfect silky texture.Recipe Tips and SubstitutionsThe above recipe is pretty straightforward and simple. However, there are some recipe tips and substitutions that you can use to make the pudding or change up the flavor profile.Use both cocoa powder and chocolate for a richer, chocolatey flavor.Swap out bittersweet chocolate chips for semisweet for a more mellow flavor.Add a dash of ground coffee or espresso powder to brighten up the entire dish.You can also add a slug of bourbon to create a naughty, adults-only treat.If you want to chill the pudding very quickly, pour it into a large, shallow sheet pan. Make sure to cover the whole pudding surface with plastic wrap or wax paper to prevent pudding skin.After the pudding has thoroughly chilled, you can whisk it or beat it in a mixer before serving. This isn't a necessary step, but if you whisk the pudding for about 60 before serving, it creates a lighter, creamier dark chocolate pudding.Dark Chocolate Pudding Mix-InsDark chocolate pudding is a decadent, delightful dessert on its own, but you can add some extra fun to your recipe by adding in various mix-ins. If you think something tastes good with chocolate, you can probably add it onto, or even into your pudding.Some popular pudding mix-ins include:SprinklesChocolate chipsCandy bar crumblesWhipped cream, nuts, and a cherry - Sundae PuddingCookie crumbles and gummy worms - Dirt CupsCaramel sauce and pecans - Turtle PuddingStrawberriesRaspberriesBananasTreat Yourself to Homemade PuddingWith the recipe above and your Blendtec, it's never been easier to make homemade dark chocolate pudding when the craving hits. Simply toss the ingredients together, blend them up, and enjoy this convenient yet satisfying dessert.

DARK CHOCOLATE PUDDING

Steps:

• Mix 1/2 cup sugar and flour together in a small bowl.
• Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
• Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
• Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.

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.

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.