EASY CHOCOLATE PUDDING RECIPE
Easy chocolate pudding recipe made in the blender to serve two.
Provided by Christina Lane
Categories Fancy
Time 10m
Number Of Ingredients 9
Steps:
- In a high-speed blender, add the chopped chocolate, sugar, and salt. Pulse 15 times to break up the chocolate into smaller pieces.
- Next, add the egg yolk and vanilla and pulse another 15 times.
- Warm the heavy cream in the microwave until it's steaming (and the espresso if it isn't steaming hot).
- With the blender running, stream in the hot cream and hot espresso.
- Run the blender for another 30 seconds, stopping to push the mixture from the sides, if necessary.
- When the mixture looks homogenous, divide it between two serving glasses. Place plastic wrap directly on the surface of the pudding, and chill in the fridge for 60-90 minutes. Check the texture before serving: if it's too soft, place it back in the fridge; if it's too firm, let it rest on the counter before serving.
- Serve with extra whipped cream and fresh raspberries (optional).
Nutrition Facts : Calories 769 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 288 milligrams cholesterol, Fat 59 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 203 grams sodium, Sugar 54 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
EASY CHOCOLATE PUDDING
HERE'S a recipe that satisfies a sweet tooth without any fuss. This wonderful pudding can be served plain or topped with coconut, nuts or whipped cream for a more elaborate finish. -Nora Reidy, Montoursville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine the sugar, cocoa and cornstarch. Gradually stir in milk until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into two serving dishes. Cover and refrigerate until chilled. Garnish with whipped topping if desired.
Nutrition Facts :
CHOCOLATE CHOCOLATE PUDDING FOR 2
This yummy pudding is so easy to make and tastes so much better than store bought or boxed mixes. I really like knowing exactly what's in the food we eat. Give this one a try, you'll never go back to the boxed pudding again!
Provided by Realtor by day
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, cocoa, cornstarch and salt in heavy bottom saucepan. Gradually add 1/2 of the milk, whisking until smooth. Add remaining mix, whisking to combine.
- Over medium heat, continue whisking until pudding thickens and comes to a boil, about 5 minutes. Allow to boil 1 minute longer and then remove from heat.
- Add chocolate chips and vanilla extract and whisk until chocolate melts and pudding is smooth.
- Divide between 2 dessert dishes, cover with plastic wrap touching the surface of the pudding so that it doesn't form a skin (yuck!). Cool completely- overnight is best.
- Serve with whipped cream.
Nutrition Facts : Calories 296, Fat 8.4, SaturatedFat 5.1, Cholesterol 17.1, Sodium 140.6, Carbohydrate 53.9, Fiber 2.5, Sugar 39.3, Protein 5.5
CREAMY CHOCOLATE PUDDING FOR TWO
No leftovers here, just right for the two of you. Creamy chocolate pudding with whipped cream and pecans.
Provided by Olha7397
Categories Dessert
Time 11m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients, sugar, cornstarch, cocoa and salt in a medium saucepan; stir in milk and egg YOLK. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook 1 additional minute, stirring constantly. Remove from heat, and stir in vanilla.
- Pour into 2 individual serving dishes. Serve warm or chilled; top with whipped cream and pecans, if desired. Yield: 2 servings.
- Southern Living.
Nutrition Facts : Calories 256, Fat 6.9, SaturatedFat 3.7, Cholesterol 111.5, Sodium 142, Carbohydrate 44.5, Fiber 0.9, Sugar 33.5, Protein 5.8
CHOCOLATE PUDDING CAKE FOR 2
I love chocolate pudding cake, and this one is for 2 people (or in my case, one). It's even better with a big scoop of vanilla ice cream!
Provided by knitaholic
Categories Dessert
Time 33m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine first 5 ingredients.
- Stir in milk, butter, vanilla.
- Pour into a 1 quart baking dish.
- Combine 1 Tbsp sugar and 1 1/2 tsp cocoa. Sprinkle over cake batter.
- Pour 1/4 cup hot water over sugar/cocoa mixture.
- Bake at 350 degrees for 18 minutes.
- Remove from oven and let stand for 10 minutes.
- Spoon onto dessert plates and top with ice cream if desired.
CHOCOLATE PUDDING CAKE FOR 2
Since there are only two of us to feed now, I was looking to cut back on cooking on so much food. I found this dessert in a TOH "Country Cooking" cookbook, submitted by Helene Belanger of Denver Colorado. This is a very "light chocolate tasting" cake. Submitted on May 18th 2006
Provided by Chef shapeweaver
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In a small bowl, mix together baking mix, white sugar, and cocoa.
- Stir in milk and vanilla (batter will be stiff).
- Divide batter between two greased 8 to 10 inch custard cups.
- For topping, combine brown sugar and cocoa in a separate bowl. Stir in boiling water and divide evenly over batter.
- Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- If desired, top with ice cream and dust with extra baking cocoa.
Nutrition Facts : Calories 283.1, Fat 6.1, SaturatedFat 2.1, Cholesterol 3.8, Sodium 404.3, Carbohydrate 55.4, Fiber 2.1, Sugar 36.2, Protein 4
CHOCOLATE BREAD PUDDING FOR TWO
adopted from cooking light by "the craving chronicles" - http://cravingchronicles.com/2010/02/03/chocolate-bread-pudding-for-two/ - cook time includes minimum chilling time
Provided by ellie3763
Categories Dessert
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Arrange bread cubes in a single layer on a baking sheet. Bake for 5 minutes, or until toasted.
- Combine milk, sugar, cocoa, Irish cream, vanilla, cinnamon and egg in a medium bowl. Whisk until thoroughly combined. Add toasted bread cubes and toss until coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat oven to 325°F Coat the inside of two 7-ounce ramekins with cooking spray. Divide half of the chilled bread mixture evenly between the two ramekins. Top with half of the chopped chocolate. Divide the remaining half of the bread mixture between the ramekins, then top with the remaining chocolate.
- Place ramekins in an 8-inch pan and add about an inch of hot water. Bake, uncovered, for about 35 minutes or until set.
- Serve warm with ice cream.
Nutrition Facts : Calories 565, Fat 25.5, SaturatedFat 12.9, Cholesterol 163.3, Sodium 568.3, Carbohydrate 75.6, Fiber 8.7, Sugar 19.1, Protein 19.8
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EASY CHOCOLATE PUDDING FOR TWO - BAKING MISCHIEF
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- In a 2-quart (small) saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk, whisking out any lumps as they form.
- Heat over medium-low heat, whisking every other minute or so, until mixture is thick enough to coat the back of a spoon, 8 to 12 minutes. If the mixture begins to simmer before thickened, turn down the heat slightly.
- Strain pudding through a fine mesh strainer to remove any lumps. Pour into individual serving cups or single container and allow to cool at room temperature for at least 15 minutes. Cover with plastic wrap--if you are worried about pudding skin, place wrap directly on pudding surface--and refrigerate for 2 to 3 hours, until set.
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