Rich Baked Chocolate Puddings Recipes

RICH CHOCOLATE PUDDING

Steps:

• Place chocolate chips and confectioners' sugar in a blender; cover and process until the chips are coarsely chopped. , In a small saucepan add milk and butter. Bring to boil over medium heat. Add to blender; cover and process until chips are melted and mixture is smooth. , Pour into six individual serving dishes. Chill until set. Garnish with whipped topping and miniature chips if desired.

ULTIMATE CHOCOLATE PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer.
• Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.

NANA'S HOMEMADE CHOCOLATE PUDDING

Steps:

• Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan.
• Heat saucepan over medium heat. Pour milk in slowly, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes.
• Remove from heat and stir in vanilla extract. Divide between 4 small bowls and serve immediately, or chill in the refrigerator for at least 2 hours.

RICH CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa and cornstarch, whisk in milk until smooth.
• Whisk over medium to medium-high heat and bring to a boil. Boil for 2 minutes.
• Remove from heat, stir in semi-sweet chocolate, butter and vanilla. Chill.

BAKED CHOCOLATE PUDDING

Steps:

• Preheat oven to 325 degrees. Butter a 16-ounce souffle dish with half a tablespoon of the butter and line the bottom with waxed paper.
• Cream the remaining butter with the sugar. Melt the chocolate in the top of a double boiler. Stir in the milk, then blend into the butter mixture. Beat in the egg yolk and stir in the vanilla and the flour.
• Beat the egg until softly peaked and fold into the chocolate mixture. Spoon the batter into the prepared dish, put the dish in a pan of boiling water that comes halfway up the sides of the dish, put in the oven and bake about 40 minutes, until the top is firm to the touch.
• Remove from the oven and allow to sit in the warm water for at least 30 minutes. To serve, run a knife around the inside of the baking dish, unmold onto a plate, peel off the waxed paper and spoon the chocolate sauce around the pudding. Serve with whipped cream on the side.

RICH BAKED CHOCOLATE PUDDINGS

Steps:

• Preheat oven to 325 degrees.
• Arrange eight 1/2 cup ramekins in a large roasting pan.
• In a microwave-safe bowl, melt the chocolate at medium power for about 2 minutes, stirring every 30 seconds; let cool.
• In a large bowl, beat the egg yolks with the whole eggs and sugar until thick and pale, about 4 minutes.
• In a medium saucepan, melt all of the butter over moderate heat until sizzling. Remove the saucepan from the heat and whisk in the chocolate until smooth. Add to the egg mixture and beat until thoroughly combined.
• Spoon the pudding in to the ramekins. Carefully fill the roasting pan with enough hot water to reach halfway up the sides of the ramekins. Bake the puddings for about 20 minutes, or until the edges are firm but the centers are still a bit soft. Remove the ramekins from the water bath and let the puddings cool completely. Serve with whipped cream and chocolate shavings.