ULTIMATE CHOCOLATE PUDDING
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
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
CHOCOLATE PUDDING
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
HOMEMADE CHOCOLATE PUDDING
This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.
CLASSIC CHOCOLATE PUDDING
For anyone whose experience ends with My-T-Fine, this recipe should be a revelation. Made with quality ingredients, American chocolate pudding can easily rival mousse au chocolat. The pudding may seem too runny while it's cooking, but the chocolate thickens after refrigeration to a velvety cream with a rich, full-bodied flavor. Use a high-quality chocolate with full cocoa-butter content (like Callebaut or Lindt), not chocolate chips.
Provided by R. L. Wallace
Categories Dessert
Time 25m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Spread out the chocolate in a heavy-bottomed 2-quart saucepan and melt over very low heat, stirring occasionally.
- Mix the starch and 1/4 cup milk in a cup or small bowl, making sure the starch is well dispersed.
- When the chocolate is melted, stir in the rest of the milk, the cream, and the sugar; raise heat to high-medium and cook, stirring repeatedly with a rubber spatula, until steam is starting to rise (it will not yet be at a simmer, and will not have a skin on top). Remove from heat.
- Give the starch a stir to re-disperse it, then pour it in, stirring constantly. Lower the heat and cook, stirring constantly across the bottom and around the sides of the pan, until the pudding thickens and the first bubble or two appears -- there should be no raw starch taste any more.
- Without cooling or stirring further, immediately pour the pudding into 3 1-cup custard cups. Set them on a rack to cool, then cover each one with plastic wrap and refrigerate until cold and firm.
Nutrition Facts : Calories 479, Fat 39.7, SaturatedFat 24.7, Cholesterol 147.2, Sodium 78, Carbohydrate 28.1, Fiber 0.1, Sugar 16.8, Protein 4.7
CLASSIC CHOCOLATE PUDDING RECIPE
Steps:
- Sift the self-raising flour and ¼ cup cocoa together. Add a pinch of salt and ½ cup brown sugar, stir to combine.
- Mix the milk, egg and melted butter together. Add the mixture to the dry ingredients and stir well to combine.
- Pour into a greased dish.
- Top with chopped chocolate. Mixture the remaining ½ cup brown sugar and ¼ cup cocoa together and sprinkle over the batter.
- Gently pour the boiling water over the sugar and cocoa topped batter.
- Bake at an oven preheated to 160⁰C for 30 minutes or until done.
- Leave to sit for 10 minutes, sprinkle with cocoa and then serve with vanilla ice cream or cream.
Nutrition Facts :
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