Chocolate Pudding Ii Recipes

CHOCOLATE PUDDING CAKE II

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
• Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

CHOCOLATE PUDDING II

Steps:

• Combine sugar, cornstarch, and salt in medium saucepan; gradually stir in milk and egg yolks.
• Add baking chocolate, broken into pieces; cook and stir over medium heat until mixture boils.
• Boil and stir for 1 minute; remove from heat. Add butter and vanilla; pour into individual serving dishes.
• Chill.
• Serve with whipped cream.

CHOCOLATE BREAD AND BUTTER PUDDING II

Steps:

• Remove the crusts from the bread and cut each slice into 4 triangles, set aside.
• In the top of a double boiler, combine chocolate, cream, rum, sugar, butter, and cinnamon, and place over simmering water. cook, stirring occasionally, until everything is completely melted. Set aside.
• Whisk the eggs, then slowly add the chocolate mixture to them. spoon half of the mixture into a 7x9x2 baking dish. Arrange half the bread pieces in the next layer; repeat with chocolate and bread. Gently press the top layer down so it becomes covered with chocolate.
• Cover the dish with plastic and allow to stand at room temperature for 2 hours, and then refrigerate for 24 or 48 hours.
• When ready to cook, preheat oven to 350°F Bake on top shelf of oven til the top is crunchy, but the inside is soft, 30-35 minutes. Let stand 10 min before serving with whipped cream.

CREAMY CHOCOLATE PUDDING II

Steps:

• Combine sugar, cocoa, cornstarch and salt in a medium saucepan.
• Add evaporated milk and water; whisk to blend.
• Cook over medium heat, stirring constantly, for about 7 minutes or until pudding thickens (do not boil).
• Remove from heat; stir in butter and vanilla extract.
• Serve warm or cold.

CHOCOLATE MOUSSE II

Steps:

• Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
• In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.