Salted Chocolate Pudding With Whipped Sour Cream Recipes

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SALTED CHOCOLATE PUDDING WITH WHIPPED SOUR CREAM



Salted Chocolate Pudding With Whipped Sour Cream image

A classic, old-fashioned chocolate pudding, this dessert is made a bit more interesting by layering with whipped sour cream (for a little tang) and crushed cookies of your choosing (for texture). While you can absolutely make and serve chocolate pudding in individual cups, there is something delightfully communal about sharing it from one giant vessel, which can be nearly anything you want: Mixing bowls, trifle bowls or baking dishes all work, just aim for something tall and deep so you can build as many layers as possible.

Provided by Alison Roman

Categories     custards and puddings, dessert

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 14

8 ounces/225 grams bittersweet chocolate (65 to 70 percent), finely chopped
3 cups/720 milliliters heavy cream
3 cups/720 milliliters whole milk
1/3 cup/30 grams cocoa powder
1 1/2 cups/300 grams granulated sugar
6 large egg yolks
1/3 cup/45 grams cornstarch
1 teaspoon kosher salt
1 teaspoon vanilla extract (optional)
3 cups/720 milliliters heavy cream
3/4 cup/90 grams confectioners' sugar
3 cups/720 milliliters sour cream
12 ounces/340 grams thin wafer cookies, such as gingerbread, vanilla wafers or chocolate wafers
Flaky sea salt

Steps:

  • Make the pudding: Place chocolate in a large bowl; set aside.
  • Heat heavy cream, milk, cocoa powder and 3/4 cup/150 grams granulated sugar in a medium pot over medium-high, whisking constantly until the mixture comes to a bare simmer, about 8 to 10 minutes. Remove from heat.
  • In a large bowl, whisk together the remaining 3/4 cup/150 grams granulated sugar, the egg yolks, the cornstarch, the salt and the vanilla, if using, until the mixture is lump-free and pale in color. Ladle a bit of the hot cream mixture into the egg yolks and whisk until completely blended, adding a bit more at a time until half the cream mixture is added. Transfer the yolk-cream mixture back into the pot with the remaining cream mixture.
  • Return the pot to medium heat and, whisking constantly, cook until the mixture has gone from thin and watery to thick and custardy, with the occasional bubble popping up, 3 to 5 minutes.
  • Immediately pour the mixture over the chocolate, and let sit for a minute or two, giving the bowl a shake to help the chocolate settle as it melts. Using a whisk, mix the chocolate into the cream as it melts, until you have an ultrasmooth, silky pudding. Transfer to a flat baking dish (an 8-by-8-inch pan works well) and cover the top of the pudding with plastic wrap. Refrigerate until pudding is completely set, at least 3 hours and up to 48 hours.
  • Assemble and serve: Using either an electric mixer on medium or a whisk and elbow grease, whisk heavy cream and confectioners' sugar in a medium bowl until light and fluffy. (The cream should hold a gentle peak.) Whisk in sour cream.
  • To serve, spoon a bit of chocolate pudding into a serving vessel. This can be done in individual bowls, glasses, cups or coupes, or alternatively, one large bowl or baking dish - the choice is yours. Then spoon in an equal amount of whipped sour cream, and scatter with crumbled cookies. Repeat until the vessel is full, topping with flaky salt.
  • Eat immediately, so the cookies stay crunchy, or store in the refrigerator for up to 3 days.

SMOOTH AND CREAMY CHOCOLATE PUDDING



Smooth and Creamy Chocolate Pudding image

Provided by Virginia Willis

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 9

2/3 cup sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
1/4 teaspoon fine sea salt
1 1/4 cups whole milk
3/4 cup heavy cream
3 ounces semisweet chocolate chips
1 teaspoon pure vanilla extract
Whipped cream, for serving

Steps:

  • In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in the milk until smooth, then whisk in the cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
  • Remove the pan from the heat and add the chocolate chips and vanilla. Let stand until the chocolate is melted, about 5 minutes, then stir gently until the pudding is smooth.
  • Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or cover and refrigerate for at least 30 minutes or up to 8 hours to serve chilled and firm. Serve with whipped cream.

CHOCOLATE PUDDING WITH WHIPPED CREAM



Chocolate Pudding with Whipped Cream image

Rich pudding made with chopped chocolate and cocoa powder sets as the main course cooks; an airy topping of whipped cream contrasts with the pudding's dense, velvety texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Number Of Ingredients 10

1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 cups milk
2 large egg yolks, lightly beaten
4 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter, softened
1/3 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.
  • Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).
  • Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.

WARM CHOCOLATE PUDDING WITH WHIPPED CREAM AND CHOCOLATE SHAVINGS



Warm Chocolate Pudding with Whipped Cream and Chocolate Shavings image

Provided by Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/4 cup sugar, or to taste
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 cups milk
6 ounces good quality dark, sweet chocolate, melted
1/2 teaspoon vanilla
Whipped cream
Chocolate shavings
Cigarette cookies to garnish

Steps:

  • In a saucepan combine the sugar, cornstarch, salt, egg yolks and whisk the mixture until combined. Whisk in the milk, bring the liquid to a boil over moderate heat. Continue to simmer and whisk until thickened-about 1 minute. Pour the mixture into a bowl and whisk in the melted chocolate and vanilla. Divide the pudding among 4 stemmed glasses and garnish with the whipped cream and chocolate shavings. Serve garnished or accompanied by cookies.

DELUXE CHOCOLATE PUDDING



Deluxe Chocolate Pudding image

Make instant pudding special in no time with this rapid recipe from Audrey Thibodeau of Mesa, Arizona. Creamy servings get a little zip from almond or rum extract, richness from sour cream and a pleasant crunch from pecans.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1-3/4 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1/4 cup sour cream
1/2 teaspoon almond or rum extract
1/4 cup chopped pecans, optional
4 pecan halves, optional

Steps:

  • In a bowl, combine milk, pudding mix, sour cream and extract. Whisk until slightly thickened, about 2-3 minutes. Stir in pecans if desired. Spoon into four bowls. Top with pecan halves if desired.

Nutrition Facts : Calories 140 calories, Fat 1g fat, Cholesterol 7mg cholesterol, Sodium 369mg sodium, Carbohydrate 27g carbohydrate, Fiber 7g protein.

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Top Asked Questions

How to make homemade chocolate pudding?
Homemade Chocolate Pudding requires just 5 ingredients to make the most decadent, luscious pudding you’ve ever had! In a medium saucepan, melt the butter over low heat. Once completely melted, add in the cornstarch and whisk until cornstarch is well combined. Let cook 1 minute. Whisk in the heavy cream and sugar.
How do you serve chocolate self saucing pudding?
The pudding really is cake-like so you could in fact slice it and serve it like cake, then use a spoon to drizzle each slice with the chocolate sauce. But tradition is to use a spoon to serve Chocolate Self Saucing Pudding. Scoop out big dollops of it so you get cake and sauce in each spoonful.
Can I use whole milk instead of whipping cream for pudding?
We much prefer the heavy whipping cream for both taste and texture, but it is possible to use whole milk instead. If you choose to use whole milk, increase the cornstarch to two full tablespoons. Can I use baker’s chocolate instead of chocolate chips? Swapping the chocolate chips out will change the texture and taste of this pudding.
What is Self Saucing pudding?
Chocolate Self Saucing Pudding is a classic dessert that everyone should know! One batter magically transforms into a moist chocolate cake with a beautiful chocolate sauce.

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