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 :
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
SMOOTH AND CREAMY CHOCOLATE PUDDING
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.
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
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.
CHOCOLATE PUDDING WITH RASPBERRY CREAM
This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.
Provided by Yossy Arefi
Categories snack, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the milk and egg yolk to a measuring cup. Whisk to combine.
- Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
- Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
- Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
- When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
- Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
CREAMY CHOCOLATE PUDDING
This pudding is very easy and delicious and I've made it many times. The best part is it's rich and creamy and tastes fattening, but it's LOWFAT!!!
Provided by Meryl
Categories Dessert
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Sift all dry ingredients together in a bowl and mix until combined.
- Place mixture in a medium saucepan.
- Stir in just enough milk to create a smooth paste. (I use a wire whisk).
- Gradually mix in remaining milk.
- Cook over medium heat and stir slowly and constantly until mixture thickens and starts to boil. Let it boil another 30 seconds or so, gently stirring constantly.
- Remove from the heat and gently stir in vanilla.
- Pour pudding into 3 or 4 dessert dishes and chill until set, about 4 hours.
Nutrition Facts : Calories 295.4, Fat 2.8, SaturatedFat 1.8, Cholesterol 8.1, Sodium 126.7, Carbohydrate 65, Fiber 3.1, Sugar 50.4, Protein 7.3
CREAMY BUTTERSCOTCH PUDDING FOR 2
One day when I had a craving for something homemade, I tried from-scratch pudding. It's much better than the store-bought kind! -EMR, tasteofhome.com
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into 2 individual dessert dishes. Cover and refrigerate until chilled, 1-2 hours. If desired, serve with Pirouette cookies.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 157mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
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