CHOCOLATE SUNDAE
Warm chocolate pudding and crushed chocolate sandwich cookies bring their luscious chocolate-ness to party-perfect ice cream sundaes.
Provided by My Food and Family
Categories Home
Time 10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Combine pudding mix, water and sugar in medium saucepan.
- Bring to full rolling boil on medium heat, stirring constantly. Add butter; stir until butter is melted and mixture is well blended.
- Scoop ice cream into 12 serving bowls; top each with 2 Tbsp. chocolate sauce. Sprinkle with cookie crumbs.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
DARK CHOCOLATE PUDDING
This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.
Provided by Melissa Clark
Categories snack, custards and puddings, dessert
Time 4h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a small heatproof bowl, whisk together egg and yolks. Set aside.
- Place chocolate, butter and vanilla extract in a food processor or blender but don't turn on.
- In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don't want to overboil the cornstarch, which can cause it to thin out again.)
- Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
- Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 152 milligrams, Sugar 13 grams, TransFat 0 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.
EASY CHOCOLATE PUDDING
Easy-to-make homemade chocolate pudding.
Provided by krisyk
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 3h20m
Yield 6
Number Of Ingredients 5
Steps:
- Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
- Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
- Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 39.2 g, Cholesterol 12.2 mg, Fat 12.4 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 7.2 g, Sodium 78.2 mg, Sugar 31.9 g
CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
- Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
- Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.
DARK CHOCOLATE PUDDING
Life is too short to pass on dessert. This old-fashioned treat is so creamy and comforting! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream.
Nutrition Facts : Calories 266 calories, Fat 15g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 138mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE-WARM VANILLA PUDDING SUNDAE
Chocolate ice cream. Warm vanilla pudding. Chocolate chips. Those are the key ingredients to building a sundae they'll never forget.
Provided by My Food and Family
Categories Home
Time 10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Combine pudding mix, water and sugar in medium saucepan.
- Bring to full rolling boil on medium heat, stirring constantly. Add butter; stir until butter is melted and mixture is well blended.
- Scoop ice cream into 12 serving bowls; top each with 2 Tbsp. pudding mixture. Sprinkle with morsels.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE SUNDAES WITH PEAR & CHRISTMAS PUD
Use up leftover Christmas pudding or cake with these decadent, boozy sundaes, drizzled with a chocolate orange sauce and finished with toasted chopped hazelnuts
Provided by Cassie Best
Categories Dessert, Treat
Time 20m
Yield Makes 4
Number Of Ingredients 9
Steps:
- First, make some shavings from the bar of chocolate by dragging a large knife over the surface. You only need a little - enough to top the sundaes. Set the shavings aside and break the remaining chocolate into a saucepan. Add the remaining sauce ingredients and heat gently, stirring, until the chocolate melts and you have a smooth glossy sauce.
- Crumble the cake or pudding into sundae glasses and drizzle over the alcohol or pear juice. Top with the pear quarters and ice cream. Drizzle over the chocolate sauce and top with the hazelnuts and chocolate shavings.
Nutrition Facts : Calories 681 calories, Fat 44 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 48 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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- Mix the sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly.
- Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Divide between 4 dessert dishes. Cover the puddings by placing a small piece of saran wrap inside the dessert dishes and directly over the pudding (this prevents a film from developing at the top). Cool the puddings in the refrigerator until cold and set, 2-3 hours, and then top with whipped cream and toppings and serve.
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