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
VANILLA OR CHOCOLATE PUDDING
Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe to create the following flavor variations and desserts: Chai-Cinnamon Pudding, Mocha-Chip Pudding, Rum-Raisin Pudding, Peanut-Butter Chocolate Parfaits, Boston Cream Pie, and Raspberry Napoleons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 8
Steps:
- Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
- Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
- Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.
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.
BEST HOMEMADE CHOCOLATE PUDDING
Homemade Chocolate Pudding is a classic, creamy dessert that's surprisingly easy to make...and after trying this silky, decadent chocolate pudding recipe, you'll never want store-bought again!
Provided by Samantha Skaggs
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Sift the cocoa powder into a medium saucepan and stir in the sugar. Slowly whisk in 1 1/2 cups milk until the mixture is smooth. Set on the stove over medium-high heat and bring to a simmer, stirring constantly. Remove from heat and set aside.
- In a large bowl, whisk together the remaining 1/2 cup milk, cornstarch, egg yolks, and salt until smooth and well-combined. Continue to whisk rapidly while very slowly pouring the hot milk/cocoa powder mixture into the egg yolk mixture.
- Transfer the entire mixture back to the saucepan and set pot over medium-high heat, whisking constantly, until the pudding comes to a full boil. Immediately reduce heat to a simmer and continue whisking until pudding is thick, about 2 to 3 minutes more. Remove from heat and mix in melted chocolate chips, butter, and vanilla, stirring until smooth.
- Strain pudding through a fine mesh sieve and divide between four (4-ounce) cups or small bowls. Cover each pudding with plastic wrap, ensuring that the plastic is touching the entire surface with no air bubbles (to prevent a skin from forming). Chill until set, for at least 4 hours and up to overnight.
- Garnish chilled pudding with fresh whipped cream and chocolate shavings, if desired. Store any leftovers in the fridge, tightly covered, for up to four days.
Nutrition Facts : Calories 335 kcal, Carbohydrate 43 g, Protein 8 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 167 mg, Sodium 208 mg, Fiber 3 g, Sugar 36 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
THICK CHOCOLATE PUDDING
This is the perfect chocolate pudding. It has a rich chocolate flavor, great texture and is not high in fat. I can't count the number of times I have made this. I hope you enjoy it as much as we do.
Provided by Chris from Kansas
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-qt. microwave-safe bowl, combine the first four ingredients.
- Stir in milk until smooth.
- Microwave, uncovered on high for 3 minutes; stir.
- Microwave 4-6 minutes longer or until thickened, stirring after each minute.
- Stir in vanilla.
- Pour into individual serving dishes; cool.
- Refrigerate.
- Garnish with whipped topping if desired.
Nutrition Facts : Calories 160.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 2.5, Sodium 146, Carbohydrate 32.1, Fiber 1.1, Sugar 16.8, Protein 5.9
THICK CHOCOLATE PUDDING
"This smooth, chocolaty pudding tastes old-fashioned but stirs up in a jiffy," promises Myra Innes from Auburn, Kansas. "It's much faster than cooking it on the stovetop and so easy that even older kids can make it."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a 1-qt. microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-5 minutes longer or until thickened, stirring after each minute. Stir in vanilla. Pour into individual serving dishes; cool. Refrigerate. Garnish with whipped topping if desired.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
HASTY CHOCOLATE PUDDING
This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost.
Provided by Debra
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
- Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
- Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 40.3 g, Cholesterol 9.8 mg, Fat 3.4 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 52.3 mg, Sugar 31.1 g
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- Set a medium sauce pot over medium heat. Add the sugar, cocoa powder, cornstarch, salt, and coffee granules. Stir to combine, then pour in the milk. Whisk well to remove all clumps.
- Bring the mixture to a simmer. Once simmering, stir consistently for 1-2 minutes, as the pudding thickness. It should be fairly thick, but will continue to thicken as it cools.
- Remove from heat and stir in the butter and vanilla. Stir until the butter is fully melted and combined.
- If you feel like you were unable to stir in all the clumps, you can pour the pudding through a mesh strainer to remove any debris. Otherwise, scoop the pudding into a storage container and press a piece of plastic wrap down over the surface of the pudding, so a skin doesn’t form as it cools.
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