Double Chocolate Pudding Cups Recipes

DOUBLE CHOCOLATE PUDDING DESSERT CUPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.; spoon into small dessert dishes.
• Let stand 5 min.
• Top with raspberries and chocolate morsels.

DOUBLE CHOCOLATE PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
• Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.
• Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.

DOUBLE CHOCOLATE PUDDING

Steps:

• In a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually add the milks. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in grated chocolate and vanilla. Spoon into individual serving dishes. Serve warm or cold with whipped topping.

DOUBLE-CHOCOLATE PUDDING CUPS

Steps:

• Crush 20 wafers; mix with sugar and 1 Tbsp. butter until well blended. Press onto bottoms of 12 paper lined muffin cups.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted; spoon over crusts.
• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon half over crusts. Top each with 1 of the remaining wafers. Cover with remaining pudding mixture. Refrigerate 4 hours or until set. Remove paper liners. Top each with Chocolate-Dipped NILLA Wafer just before serving.

DOUBLE CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
• Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

DOUBLE CHOCOLATE PUDDING COOKIES

Steps:

• Sift together flour, baking soda, sugar and dry pudding mix.
• In a large mixing bowl, with electric mixer, beat butter, brown sugar, vanilla and eggs, until light and fluffy.
• Gradually beat in flour mixture.
• Stir in chocolate morsels and nuts. Drop dough by heaping tspfuls onto lightly greased baking sheets.
• Bake in preheated 375* about 10 minutes, or until set.do not overbake.
• Transfer to racks to cool completely immediately.

DOUBLE CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining 1 cup 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 and vanilla. Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth. (Do not stir too much or the pudding might thin out.)
• Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or chill for at least 30 minutes or up to 8 hours.