Light Chocolate Creme Pudding Recipes

CHOCOLATE CREAM PUDDING

Steps:

• In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

LIGHT CHOCOLATE CREME PUDDING

Steps:

• 1. In a medium saucepan, stir together sugar, cocoa, and gelatin. Gradually stir in heavy cream let stand 5 minutes. Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is dissolved. 2. Cool slightly. Fold in yogurt and vanilla gently just until well combined. 3. Pour into dessert dishes. Chill for 6 hours or until set. Top with fresh strawberries.

LIGHTER CHOCOLATE CINNAMON PUDDING

Steps:

• Whisk cornstarch, sugar, cocoa powder, cinnamon, and salt in a medium saucepan. Add milks, whisking. Bring to a boil over medium-high heat, whisking constantly. Cook until thickened, about 1 minute. Whisk in chocolate; cook until chocolate has melted, about 1 minute.
• Divide evenly among six 4-ounce cups. To prevent a skin from forming, press plastic wrap onto surface of pudding. Refrigerate until set, at least 1 hour and up to overnight. Serve garnished with chocolate shavings and cinnamon sticks.

LIGHT CHOCOLATE FUDGE ORANGE CREAM PUDDING

Steps:

• Pour milk, orange juice and extract into a medium bowl.
• Stir in pudding mix; whisk for 2 minutes, stand for 2 minutes.
• Fold in whipped topping.

CHOCOLATE POTS DE CRèME

Steps:

• Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
• Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)