CHOCOLATE S'MORES PUDDING
Provided by Food Network
Categories dessert
Time 2h45m
Yield 2 1/2 cups chocolate pudding
Number Of Ingredients 11
Steps:
- Combine the cream and milk in a large, heavy saucier or saucepan and bring just to a simmer.
- Meanwhile, add the sugar and cornstarch to the bowl of a stand mixer fitted with the whisk attachment, and mix together. Add the egg yolks, vanilla and salt to the mixing bowl just as the cream mixture is coming to a simmer. Beat on medium speed to combine, then slowly pour the hot cream down the sides of the mixing bowl to temper the sugar-egg mixture. Continue beating until smooth.
- Transfer the mixture back to the saucepan and heat over medium-low heat, whisking constantly, until it thickens to the consistency of mayonnaise and is beginning to bubble.
- Remove the saucepan from the heat and immediately stir in the chocolate and butter; continue stirring until melted and fully incorporated.
- Immediately divide the pudding among serving cups or pour into one large bowl. Cover with plastic wrap, pressed direct onto the pudding to keep a skin from forming. Refrigerate until set and completely cool, about 2 hours.
- When the pudding is ready to serve, place the graham crackers in a zip-close bag and crush into rough pieces. Place some marshmallow cream in a piping bag and pipe a mound onto each pudding. Lightly brown the top of the marshmallow with a kitchen torch. Sprinkle with graham crackers and serve immediately.
MOM'S CHOCOLATE PUDDING
My mom came to the United States from Colombia when she was 16 years old. She married at 17, had her first child by 18 and quickly needed to find her way in the kitchen. New American convenience foods were a novelty to her, and we were occasionally treated to pudding from the store. My brother loved chocolate pudding so much that, once my mom became more fluent in the kitchen, she decided to try making it from scratch. Chocolate pudding became one of our favorite childhood treats, and it's still one that makes me remember my mom and all the fun and nostalgia of my childhood in the 1960s and '70s. - Claudia Sidoti, Manager, Test Kitchen
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
- Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
- Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.
CHOMEUR'S PUDDING
A classic French-Canadian sweet. Along with rice pudding and gelatin, this is one of the most commonly offered desserts in diners. Contrary to the usual recipe, this one uses milk for a more cake-like texture.
Provided by Burgz
Categories Desserts Custards and Pudding Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Sift the flour and baking powder together in a small bowl. Beat the egg, sugar, and 1/4 cup margarine together in a large bowl. Add the flour mixture alternately with the milk to the egg mixture, stirring just to combine. Pour the batter into the prepared dish.
- Bring the water to a boil in a saucepan; stir the brown sugar, 1/4 cup margarine, and vanilla extract into the water and return to a boil for 2 minutes. Pour the sauce over the batter.
- Bake in the preheated oven until the center is set, about 45 minutes.
Nutrition Facts : Calories 516.1 calories, Carbohydrate 98.6 g, Cholesterol 25.7 mg, Fat 12.7 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 231.3 mg, Sugar 80 g
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.
DAD'S HOMEMADE CHOCOLATE PUDDING
One of my all-time favorite childhood memories is Dad making pudding and enjoying it while it is still warm.
Provided by The Finicky Chef
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place milk in medium sauce pan and begin to heat.
- Mix together dry ingrediants; gradually whisk into milk and bring to a gentle boil.
- Stir butter and vanilla; simmer and stir constantly for 20-30 minutes. There may be some small lumps, but they are tasty lumps!
- Pour immediately into individual serving bowls and enjoy while still warm.
- Pour left overs into an ice cube tray or popsicle molds for a frozen treat later on.
Nutrition Facts : Calories 338.9, Fat 12.3, SaturatedFat 7.5, Cholesterol 38.8, Sodium 206.8, Carbohydrate 51, Fiber 0.8, Sugar 33.5, Protein 6.3
DORIE GREENSPAN'S CHOCOLATE PUDDING
This chocolate pudding, which is adapted from Dorie Greenspan, is everything you want in a creamy dessert: It's light and airy, just sweet enough, not too sticky, and above all, it tastes of good-quality chocolate.
Provided by Amanda Hesser
Categories dessert
Time 4h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a saucepan. While the milk is heating, toss the cocoa, cornstarch and salt into the work bowl of a food processor and pulse to blend; turn the ingredients out onto a sheet of wax paper. Place the egg, egg yolks and remaining 3 tablespoons sugar in the work bowl and process for 1 minute. Scrape down the sides of the bowl and add the remaining 1/4 cup milk. Process for a few seconds, return the dry ingredients to the bowl and pulse just until blended.
- With the machine running, slowly pour in the hot milk, processing to blend. The mixture will be foamy, but the bubbles will disappear when the pudding is cooked. Pour the mixture into the saucepan and cook over medium-high heat, stirring continuously, for about 2 minutes, or until the pudding thickens. (The pudding should not boil.) Scrape the pudding into the processor, add the remaining ingredients and pulse until they are evenly blended.
- Pour the pudding into 6 1/2-cup bowls or 1 large bowl. Chill for at least 4 hours. Serve plain or topped with heavy cream, whipped or not.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 155 milligrams, Sugar 30 grams, TransFat 0 grams
MRS. B'S CHOCOLATE PUDDING DESSERT RECIPE - (5/5)
Provided by á-63580
Number Of Ingredients 10
Steps:
- 1) Mix the crust ingredients and bake at 350 for 15-20 mins until brown in a 9x13" pan. Let cool. 2) Mix together cream cheese, powdered sugar, and Cool Whip. Spread the mix over cooled crust. 3) Mix instant pudding and milk. Once pudding sets, spread over cream cheese mixture. 4) Spread cool whip over top. Sprinkle with nuts or coconut if desired. (You can also use vanilla pudding instead of chocolate.)
S'MORES DARK CHOCOLATE PUDDINGS
Provided by Matt Lewis
Categories Food Processor Mixer Chocolate Dessert Valentine's Day Kid-Friendly Oscars Backyard BBQ Party Potluck Marshmallow Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 26
Steps:
- For graham cracker crumb layer:
- Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Combine all ingredients in processor. Using on/off turns, blend until coarse crumbs form. Spread crumbs out on prepared baking sheet (if necessary, break up any large pieces with fingertips). Bake until crumbs are crisp, stirring once, about 10 minutes. Cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- For puddings:
- Whisk sugar, cornstarch, cocoa powder, espresso powder, and salt in heavy medium saucepan. Add egg yolks and whisk to blend (mixture will resemble wet sand). Gradually whisk in milk, then cream. Whisk constantly over medium heat until mixture comes to boil, then boil 30 seconds. Remove from heat. Add chocolate, whiskey, butter, and vanilla; whisk until chocolate and butter melt and mixture is smooth. Let pudding cool slightly, whisking occasionally, about 10 minutes.
- Spoon 1/3 cup pudding into each of six 1-cup glasses; spread evenly. Sprinkle each with graham cracker crumbs, dividing equally. Top each with 1/3 cup pudding, spreading evenly. Cover each with plastic wrap, pressing plastic directly onto pudding. Chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- For marshmallow topping:
- Blend all ingredients in large bowl of stand mixer fitted with whisk attachment. Set mixer bowl with egg white mixture over saucepan of simmering water. Using hand whisk, whisk mixture constantly until instant-read thermometer inserted into mixture registers 160°F, about 6 minutes. Attach mixer bowl with egg white mixture to stand mixer again and beat on high speed until marshmallow topping forms stiff peaks, 6 to 8 minutes.
- Top each pudding with 2 large spoonfuls of marshmallow topping, covering top completely and creating peaks, if desired. DO AHEAD: Can be made 2 hours ahead. Chill.
- Using kitchen butane torch, lightly toast marshmallow topping until golden in spots.
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