Velvety Smooth Rich Chocolate Pudding 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.

VELVETY CHOCOLATE PUDDING

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. Press through a sieve into a medium saucepan to eliminate any lumps. Whisk in the milk.
• Over medium heat, stir the mixture until thickened, about 2 1/2 minutes. Be sure to get the spoon around the edges of the pan as the mixture thickens. Whisk if needed to combine well. Stir in the butter.
• Whisk 1 tablespoon of the hot chocolate mixture into the beaten egg and return to the pudding in the pan. Stir in the vanilla and cook to completely thicken, 2 to 3 more minutes. Strain through a sieve and pour the pudding into four to six 6-ounce pudding cups. Serve warm, or cool first and chill until serving. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!). Top with a dollop of whipped cream, if desired.

CHOCOLATE VELVET PUDDING

Steps:

• Mix sugar, egg yolks and cornstarch in heavy medium saucepan. Gradually whisk in milk.
• Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes.
• Continue to boil 1 minute longer, whisking constantly.
• Remove pudding from heat.
• Add chocolate, butter and vanilla; whisk until pudding is smooth.
• Divide between 4 dessert dishes.
• Cover and refrigerate until cold.

CHOCOLATE VELVET DESSERT

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

THE REAL NO-GUILT CHOCOLATE PUDDING

Steps:

• Place the avocados, cocoa powder, maple syrup, lemon juice, vanilla extract, and salt in the work bowl of a food processor, and blend until smooth and creamy. Add water, 1 tablespoon at a time, as needed to make the pudding the desired consistency. Eat right away, or chill and serve cold.

VELVETY SMOOTH RICH CHOCOLATE PUDDING

Steps:

• Combine the sugar, cocoa and cornflour/cornmeal in a saucepan and whisk in the milk.
• Cook over medium-high heat, stirring frequently, until the mixture boils.
• Boil for 1 minute, still stirring constantly. Then remove pan from heat.
• Beat the egg in a small bowl and whisk about 125ml/4fl oz of the hot milk mixture into the egg. Then whisk the egg mixture into the rest of the hot milk.
• Cook over medium heat for 2 minutes, stirring mixture constantly.
• Remove from the heat anf stir in the vanilla essence and butter.
• Pudding is now ready to be poured into (4 individual) serving dishes and placed in fridge to chill. Decorate with fruit slices.