CHOCOLATE BLACKOUT PUDDING (FROM SCRATCH)
This pudding is one of the best I've ever had. It is extremely rich and decadent. On top of that, it's pretty low in fat (much healthier than what you'd buy at the store) and pretty simple to make. It comes from Didi Emmons who says: "The consistency is creamy and smooth, like that of Jell-O chocolate pudding I loved as a child, but the flavor is far superior."
Provided by sofie-a-toast
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1/2 cup milk with the cornstarch and whisk well. Add the yolk, egg, sugar, and cocoa and whisk well.
- In a large, heavy saucepan, heat the remaining 2 1/2 cups milk over med-high heat until it begins to boil. Then pour about half of the milk into the cornstarch mixture, stirring all the time. Pour the mixture back into the saucepan. Place the pan over low heat, and whisk constantly for about 5 minutes, until the pudding thickens. The pudding should get very thick, like yogurt.
- Remove the pan from the heat and add the chocolate pieces, vanilla, and alcohol if you like. Stir until chocolate is melted.
- Ladle the pudding into mugs or ramekins and chill at least 1 1/2 hours. Serve it cold, topped with whipped cream if you like.
BROOKLYN BLACKOUT CAKE
With smooth chocolate pudding buttercream sandwiched between layers of moist devil's food cake, the intensely dark Brooklyn blackout cake is a dessert fit for chocolate lovers.
Provided by Erin Patinkin
Yield Makes 1 cake
Number Of Ingredients 21
Steps:
- In a small bowl, whisk together the ¼ cup whole milk and the cornstarch until smooth. Set aside.
- In a medium saucepan, combine the remaining 1¾ cups milk, sugar, dark chocolate, dark Dutch-process cocoa powder, vanilla extract and sea salt. Heat over medium-low heat, whisking, until the chocolate is melted.
- Whisk the cornstarch mixture into the chocolate mixture until fully incorporated.
- Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and will slowly begin to thicken.
- Continue to cook for 1 to 2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and will just be starting to bubble. Remove the pudding from the heat and pour into 4 serving ramekins or bowls. Let cool.
- Cover with plastic wrap, refrigerate the pudding until it sets, and serve.
- Cut the cold butter into ½-inch pieces. Let it come to room temperature.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups of the confectioners' sugar, ½ cup dark Dutch-process cocoa powder, ¼ teaspoon salt, and ¾ cup Salted Dark Chocolate Pudding, and mix on low until just incorporated. Then beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
- Add more confectioners' sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. You may not need to add all the remaining sugar. Once you have your desired consistency, scrape down the sides of the bowl.
- Raise the speed to medium-high, and beat for 3 to 4 minutes, or until very light and fluffy. The buttercream should be thick but spreadable. If the buttercream appears too thick, add more cream, 1 tablespoon at a time. If it appears too thin, add more confectioners' sugar, 1 heaping tablespoon at a time.
- Preheat the oven to 350ºF. Grease two 9-inch cake pans with butter and dust with flour. Line with parchment rounds and grease the rounds.
- In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer. (You can also melt the butter in your oven or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove the stout-butter mixture from the heat, add the Dutch-process cocoa powder and whisk until the mixture is smooth. Let cool for 5 minutes.
- While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a separate large bowl, whisk together the sour cream and eggs.
- Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture, and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits.
- Divide the batter equally between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Transfer to a rack to cool.
- Frost the cake with the Dark Chocolate Pudding Buttercream.
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.
DARK CHOCOLATE PUDDING
This dark chocolate pudding recipe has been in my family for 5-plus generations. I love the fact that I can make something similar to what my great-grandma made in her kitchen over 100 years ago. This pudding is the perfect creamy chocolate blend!
Provided by Lara C.
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 8h20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix 1/2 cup sugar and flour together in a small bowl.
- Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
- Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
- Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 75.7 g, Cholesterol 57.7 mg, Fat 12.9 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 69.4 mg, Sugar 69.4 g
EASY HOMEMADE CHOCOLATE PUDDING
MY MOTHER used to make this dessert whenever she could. During the Depression it was hard to find chocolate, but when she found some, she saved enough to make this pudding. I make it now and think of her every time I prepare it.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar and cornstarch. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer. , Stir in chocolate chips; cook and stir until melted. Remove from the heat. Stir in vanilla. Spoon into dessert dishes. Serve warm or chilled.
Nutrition Facts : Calories 275 calories, Fat 12g fat (8g saturated fat), Cholesterol 17mg cholesterol, Sodium 63mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
More about "chocolate blackout pudding from scratch recipes"
HOW TO MAKE CHOCOLATE PUDDING - EASY CHOCOLATE …
From thepioneerwoman.com
4.8/5 (15)Category Dessert, Main Dish, SnackServings 4Total Time 20 mins
- In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk.
- Once smooth and incorporated, set aside.Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF.
- This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan.
- Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually.
HOMEMADE CHOCOLATE PUDDING - BROWN EYED BAKER
From browneyedbaker.com
4.7/5 (18)Total Time 20 minsCategory DessertCalories 361 per serving
- In a medium saucepan, stir together 1¾ cups of the milk, the sugar, chocolate and salt, and place over medium-low heat. Cook, stirring occasionally, until the chocolate is completely melted.
- In a small bowl, whisk together the remaining ¼ cup milk and cornstarch until no lumps remain. Pour the cornstarch mixture into the saucepan and whisk to combine. Cook, stirring frequently, until the mixture thickens and begins to boil. Reduce the heat to low and continue to cook for an additional minute, whisking constantly. Remove from the heat and whisk in the vanilla extract.
- Pour the pudding mixture into a clean bowl (or individual serving cups or ramekins), and press a piece of plastic wrap against the surface of the pudding to prevent a skin from forming. Refrigerate the pudding until completely chilled, at least 4 hours. Whisk prior to serving, if storing in a large bowl. The pudding can be kept in the refrigerator, covered, for up to 4 days.
EASY CHOCOLATE PUDDING IN THE MICROWAVE (10 MINUTES!) …
From simplyrecipes.com
5/5 (4)Total Time 2 hrs 16 minsCuisine AmericanCalories 514 per serving
HOW TO MAKE CHOCOLATE PUDDING FROM SCRATCH
From montanahappy.com
CHOCOLATE PUDDING {HOMEMADE, FROM SCRATCH} - SIMPLY …
From simplyrecipes.com
HOMEMADE CHOCOLATE PUDDING - SUGAR SPUN RUN
From sugarspunrun.com
5 INGREDIENT HOMEMADE CHOCOLATE PUDDING - THE …
From thestayathomechef.com
HOMEMADE DIRT PUDDING (FUN FOR KIDS!) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BEST HOMEMADE CHOCOLATE PUDDING RECIPE | A SPICY …
From aspicyperspective.com
CHOCOLATE FUDGE "BLACKOUT" CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BROOKLYN BLACKOUT CAKE - MOIST CHOCOLATE CAKE WITH PUDDING
From chelsweets.com
QUICK CREAMY CHOCOLATE PUDDING RECIPE | HERSHEY'S
From hersheyland.com
CHOCOLATE BLACKOUT CAKE - A CHOCOLATE LOVER'S DREAM
From chelsweets.com
HOW TO MAKE PERFECT CHOCOLATE PUDDING FROM SCRATCH - KITCHN
From thekitchn.com
CHOCOLATE BLACKOUT PUDDING FROM SCRATCH RECIPES RECIPE
From alicerecipes.com
CHOCOLATE PUDDING FROM SCRATCH - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
GOT 9 MINUTES? MAKE THIS SALTED DARK CHOCOLATE PUDDING
From epicurious.com
20 BEST CHOCOLATE DESSERTS - MARTHA STEWART
From marthastewart.com
CHOCOLATE PUDDING RECIPE - HOW TO MAKE CHOCOLATE PUDDING …
From delish.com
You'll also love