Richchocolatepudding Recipes

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RICH CHOCOLATE PUDDING



Rich Chocolate Pudding image

Creamy, smooth and fudgy, this dessert is a true chocolate indulgence. With just four ingredients, it might be the easiest from-scratch pudding you'll ever make. But it's so delicious and elegant-looking, your guests will think you spent hours stirring it up. -Verna Hainer Aurora, Colorado

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 5

2 cups semisweet chocolate chips
1/3 cup confectioners' sugar
1 cup milk
1/4 cup butter, cubed
Whipped topping and miniature semisweet chocolate chips, optional

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.

Nutrition Facts : Calories 386 calories, Fat 26g fat (16g saturated fat), Cholesterol 26mg cholesterol, Sodium 103mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.

CHOCOLATE PUDDING



Chocolate Pudding image

Provided by Tyler Florence

Categories     dessert

Time 4h20m

Yield 6 servings

Number Of Ingredients 8

2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3/4 cup whipping cream

Steps:

  • Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
  • Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
  • Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
  • Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

Nutrition Facts : Calories 271 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 154 milligrams, Sodium 145 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 5 grams, Sugar 21 grams

THICK CHOCOLATE PUDDING



Thick Chocolate Pudding image

"This smooth, chocolaty pudding tastes old-fashioned but stirs up in a jiffy," promises Myra Innes from Auburn, Kansas. "It's much faster than cooking it on the stovetop and so easy that even older kids can make it."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup sugar
1/4 cup baking cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
Whipped topping, optional

Steps:

  • In a 1-qt. microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-5 minutes longer or until thickened, stirring after each minute. Stir in vanilla. Pour into individual serving dishes; cool. Refrigerate. Garnish with whipped topping if desired.

Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

ULTIMATE CHOCOLATE PUDDING



Ultimate Chocolate Pudding image

Enjoy the chocolate in this rich pudding garnished with whipped cream - a wonderful dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 7

Number Of Ingredients 8

1 1/4 cups sugar
1/2 cup unsweetened Dutch processed baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups milk
1/3 cup butter, cut into pieces
2 teaspoons vanilla
Whipped cream, if desired

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.

Nutrition Facts : Calories 304, Carbohydrate 48 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 287 mg

WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE



Warm Chocolate Pudding Cakes with Caramel Sauce image

These rich chocolate cakes have a soft center that partners well with the caramel topping. For the best texture, don't overbake the cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 45m

Number Of Ingredients 8

6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
1/3 cup sugar, plus more for ramekins
6 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Caramel Sauce for Chocolate Pudding Cakes, for serving
Whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
  • In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
  • Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

Nutrition Facts : Calories 519 g, Fat 40 g, Fiber 3 g, Protein 8 g

RICH CHOCOLATE PUDDING



Rich Chocolate Pudding image

Make and share this Rich Chocolate Pudding recipe from Food.com.

Provided by Miss Diggy

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
2 cups low-fat milk or 2 cups nonfat milk
2 ounces bittersweet chocolate
1 teaspoon vanilla

Steps:

  • In medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat.
  • Add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min).
  • Lower heat to medium-low and add chocolate and stir until it is melted and mixed in well.
  • Continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes.
  • Then add vanilla in and put into bowls.
  • Eat now, or put into fridge until ready to eat.

RICH CHOCOLATE PUDDING



Rich Chocolate Pudding image

A rich double chocolate pudding for 1 or 2. Reminds me of Jell-O Instant Chocolate Fudge Pudding Mix. Easily sized up for larger servings. May be served warm or cold.

Provided by Vyrianna

Categories     Dessert

Time 13m

Yield 1 cup, 1-2 serving(s)

Number Of Ingredients 7

1/4 cup sugar
2 tablespoons cocoa
1 tablespoon cornstarch
1 cup milk
1/2 ounce semisweet chocolate
1/2 tablespoon butter
1/2 teaspoon vanilla

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.

CHOCOLATE PUDDING



Chocolate Pudding image

Categories     Milk/Cream     Chocolate     Dairy     Dessert     Freeze/Chill     Kid-Friendly     Quick & Easy     Back to School     Simmer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 2

Number Of Ingredients 7

1/2 cup sugar
2 tablespoons cornstarch
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 1/3 cups whole milk
1 large egg yolk
1 tablespoon unsalted butter
1/4 teaspoon vanilla

Steps:

  • In a heavy saucepan whisk together sugar, cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.
  • Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.

CHOCOLATE PUDDINO



Chocolate Puddino image

Perfect for Valentine's Day, this rich and delicious chocolate pudding is made with a classic Italian method that they call "budino." The pudding has a glorious texture--firm enough to stay on the spoon and hold its shape, but at the same time, soft, smooth, and silky. It's a perfect balance between intense chocolate flavor, with just the right amount of sweetness, topped with a soft whipped cream topping that elevates it to a whole new level of amazingness!

Provided by Chef John

Yield 6

Number Of Ingredients 12

8 ounces dark chocolate chips
1 pinch salt
1 pinch cayenne pepper
6 large eggs
⅓ cup white sugar
1 cup whole milk
1 ¼ cups heavy cream
¼ teaspoon vanilla extract
1 tablespoon unsalted butter
¼ cup heavy cream, or to taste
⅛ teaspoon vanilla extract, or to taste
2 tablespoons shaved dark chocolate, or to taste

Steps:

  • Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
  • Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
  • Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
  • Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
  • Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
  • Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
  • Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
  • Garnish with shaved chocolate and serve.

Nutrition Facts : Calories 561.3 calories, Carbohydrate 42.7 g, Cholesterol 276.9 mg, Fat 41.7 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 24.9 g, Sodium 137.8 mg, Sugar 28.1 g

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