Lighter Chocolate Cinnamon Pudding Recipes

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CHOCOLATE-CINNAMON PUDDING



Chocolate-Cinnamon Pudding image

There's just no substitute for old-fashioned, homemade chocolate pudding that you can whip up before dinner and let cool until you're ready to serve.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

4 tablespoons cornstarch
6 tablespoons sugar
1 1/2 tablespoons cocoa powder
3/4 teaspoon ground cinnamon, plus more to taste
Pinch of salt
2 1/4 cups heavy cream
1 1/4 cups milk
6 ounces semisweet chocolate, finely chopped
1 1/2 tablespoons unsalted butter, cut into small pieces

Steps:

  • In a medium saucepan, whisk together cornstarch, sugar, cocoa, cinnamon, and salt. Combine 1 1/4 cups cream with milk. Whisk 1 cup cream mixture into dry ingredients until cornstarch is dissolved. Whisk in remaining cream mixture; place saucepan over medium-high heat.
  • Cook, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Add chocolate; cook, whisking, 1 minute more. Remove from heat, and whisk in butter until melted. Transfer to a bowl and place a piece of plastic wrap directly on pudding to prevent a skin from forming. Let stand until lukewarm, about 45 minutes.
  • Whip the remaining cup of cream to soft peaks. Divide pudding among four bowls, and serve with whipped cream. Lightly sprinkle cinnamon on whipped cream, if desired.

EASY CHOCOLATE CINNAMON BREAD PUDDING



Easy Chocolate Cinnamon Bread Pudding image

A really easy dessert for fall and winter nights, or any time of the year. Great comfort food! Serve in mugs or custard cups, with a dollop of whipped cream.

Provided by Sherbg

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

cooking spray
4 eggs
1 cup white sugar
2 cups milk
5 cups cubed cinnamon swirl bread
1 cup chocolate-covered raisins (such as Raisinets®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
  • Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
  • Bake in the preheated oven until set, 55 to 60 minutes.

Nutrition Facts : Calories 301 calories, Carbohydrate 52.2 g, Cholesterol 98.6 mg, Fat 8 g, Fiber 1.3 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 133.7 mg, Sugar 45.8 g

HASTY CHOCOLATE PUDDING



Hasty Chocolate Pudding image

This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost.

Provided by Debra

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 15m

Yield 4

Number Of Ingredients 5

½ cup white sugar
⅓ cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract

Steps:

  • In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
  • Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
  • Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 40.3 g, Cholesterol 9.8 mg, Fat 3.4 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 52.3 mg, Sugar 31.1 g

LIGHT & CREAMY CHOCOLATE PUDDING



Light & Creamy Chocolate Pudding image

This pudding is exactly what its name promises-light and creamy. Because it uses soy milk, it's a smart choice if you're lactose intolerant. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 6

3 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons baking cocoa
1/8 teaspoon salt
2 cups chocolate soy milk
1 teaspoon vanilla extract

Steps:

  • In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.

Nutrition Facts : Calories 127 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

LIGHTER CHOCOLATE CINNAMON PUDDING



Lighter Chocolate Cinnamon Pudding image

Whole milk and cream -- usually found in most pudding recipes are traded for skim milk and evaporated skim milk here, giving the pudding body without fat. But there's no need to skimp on the standout ingredient: chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

3 tablespoons cornstarch
6 tablespoons light-brown sugar
3 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 cups skim milk
1/2 cup evaporated skim milk
4 ounces bittersweet chocolate
White- and milk-chocolate shavings, for garnish
Cinnamon sticks, for garnish

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.

MOLTEN CHOCOLATE CINNAMON POTS



Molten Chocolate Cinnamon Pots image

Provided by Sunny Anderson

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 9

8 tablespoons unsalted butter, plus extra for ramekins
1 cup sugar, plus 1 tablespoon, for ramekins
10 ounces semisweet chocolate
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 large eggs
1 large egg yolk
2 tablespoons all-purpose flour

Steps:

  • Powdered sugar, for dusting Special Equipment: Mixer with whisk attachment and 8 (4-ounce) ramekins Preheat the oven to 400 degrees F. Coat 8 (4-ounce) ramekins with butter. Add the 1 tablespoon of sugar into 1 ramekin. Swirl to coat, then tap out the excess sugar into another ramekin. Repeat the process until all of the ramekins have been coated. Set aside.
  • In a double boiler, over low heat, add the remaining 8 tablespoons of butter and the chocolate, stirring occasionally, until melted and combined. Fold in the vanilla extract, cinnamon, and salt. Set aside. In the bowl of a stand mixer, fitted with a whisk, add the eggs, egg yolk, and the remaining 1 cup of sugar. Whisk on medium until the eggs triple in volume. Gently fold in the chocolate mixture. Sift the flour into the bowl and gently fold to incorporate, being careful not to deflate the eggs. Pour the batter into the ramekins, dividing evenly. Arrange the ramekins on a sheet tray. Bake until the tops are set but the center wiggles slightly when lightly shaken, about 18 to 20 minutes. Serve immediately, dusted with powdered sugar.

LIGHTER CHOCOLATE PUDDING CAKE



Lighter Chocolate Pudding Cake image

A vegan crock pot recipe that I lightened up and made pantry-ready. None of the ingredients are refridgerated.

Provided by brithebaker

Categories     Dessert

Time 2h45m

Yield 1 dessert, 8 serving(s)

Number Of Ingredients 12

1 cup flour
1/4 cup granulated sugar
1/4 cup Splenda granular
3/4 teaspoon baking soda
2 tablespoons unsweetened cocoa
1/2 cup packed brown sugar
3 tablespoons unsweetened cocoa
1 tablespoon oil
2/3 cup water
1 teaspoon vinegar
1/2 cup coffee
1 cup hot water

Steps:

  • Oil the crock of your slow cooker.
  • Mix flour, granulated sugar, splenda, baking soda, 2 T cocoa in a bowl.
  • Mix brown sugar and 3 T cocoa in a separate bowl.
  • Add oil, 2/3 c water and 1 t vinegar to flour mixture, stir until combined.
  • Spread in the bottom of crock.
  • Sprinkle brown sugar/cocoa mix over the batter.
  • Gently pour hot water and coffee over sugar.
  • Cook on HIGH for 2 hours, or until a knife inserted in the cake comes out clean.
  • Take off the lid and let it rest for 30 minutes before serving.
  • The pudding will be on the bottom and the cake on top. Spoon pudding over cake to serve.

CINNAMON CHOCOLATE PUDDING



Cinnamon Chocolate Pudding image

This recipe came from Nestle site. Looks yummy! I will try it soon. I love anything with chocolate in it, and cinnamon-chocolate combination is one of my favorites! (Passive time = Cooling time)

Provided by WaterMelon

Categories     Dessert

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 (12 ounce) can evaporated milk
6 ounces semi-sweet chocolate chips
1 egg yolk, lightly beaten
toasted flaked coconut, to garnish (optional)

Steps:

  • Mix sugar, cornstarch and cinnamon in heavy-duty saucepan; gradually stir in evaporated milk.
  • Stir in chocolate chips and egg yolk.
  • Bring mixture to boil over medium heat, stirring constantly until mixture is thickened.
  • Pour mixture into dessert cups.
  • Chill for at least 1 hour; and garnish with a sprinkling of toasted coconut.

Nutrition Facts : Calories 375.7, Fat 20.2, SaturatedFat 11.8, Cholesterol 71.9, Sodium 97, Carbohydrate 47.2, Fiber 2.8, Sugar 32.6, Protein 8.2

CINNAMON-CHOCOLATE PUDDING



Cinnamon-Chocolate Pudding image

Simply add cinnamon to a chocolate classic for a weeknight delight.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 4 servings, about 2/3 cup each.

Number Of Ingredients 4

1 pkg. (1.4 oz.) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding
1/2 tsp. ground cinnamon
2 cups fat-free milk
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping

Steps:

  • Beat pudding mix, cinnamon and milk with whisk 2 min.
  • Stir in COOL WHIP.

Nutrition Facts : Calories 100, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

CHOCOLATE-CINNAMON RICE PUDDING



Chocolate-Cinnamon Rice Pudding image

Categories     Chocolate     Rice     Dessert     Winter     Chill     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

4 1/2 cups milk (do not use low-fat or nonfat)
2/3 cup long-grain white rice
3 tablespoons sugar
2 cinnamon sticks, broken in half
4 large egg yolks
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 teaspoons vanilla extract

Steps:

  • Mix 4 cups milk, rice, sugar and cinnamon sticks in heavy large saucepan. Cook over medium-low heat until rice is tender and mixture is very thick, stirring often, about 45 minutes. Remove from heat. Discard cinnamon sticks.
  • Whisk egg yolks and remaining 1/2 cup milk in medium bowl. Whisk in some of hot rice mixture. Return egg mixture to remaining rice mixture. Stir over medium-low heat until the thermometer registers 160°F., about 3 minutes (do not boil). Remove from heat. Add chocolate and stir until melted and smooth. Stir in vanilla. Transfer pudding to large bowl. Cover and refrigerate until well chilled, at least 4 hours or overnight. (Can be prepared 1 day ahead. Keep refrigerated.) Serve cold.

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