Chocolate Silk Pudding Recipes

Steps:

• 1. Puree tofu, cocoa, agave and vanilla in food processor. Pour into serving dishes; top with berries and nuts.

Steps:

• Make the crust: Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Reserve 1/2 cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate. Bake for 8 minutes. Set aside to cool.
• Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy, if using. Add the chocolate and mix well. Add the eggs, 1 at a time, mixing well after each addition.
• Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours to set. Cut into wedges and serve.

Steps:

• Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
• Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

Steps:

• Bake Pie shell according to package directions for an empty pie shell (cool).
• Mix pudding mix & skim milk (making sure to mix until smooth and without lumps).
• Add Chocolate Whipped topping to pudding.
• Pour into cooled pie shell.
• Refridgerate for 1 hour.
• Before serving, top with 1 cup of whipped topping.

Steps:

• In a heavy-bottomed saucepan, stir together granulated sugar, cocoa, cornstarch and salt Slowly pour in 1 ½ cups milk, stirring or whisking to create a lump-free mixture Stir in 1 cup heavy cream.
• Place saucepan over medium heat and, stirring gently and continuously scraping bottom and sides of pan, bring mixture to a boil (boil 1 minute) Remove from heat.
• Stir in 1 teaspoon vanilla extract.
• Pour pudding into stemmed glasses or custard cups or other container.
• Chill at least 1 hour.

Steps:

• Place milk in a 1 1/2 qt casserole dish. Microwave uncovered on high for 3 minutes or until milk is hot but not boiling.
• Combine sugar, cornstarch, and cocoa and stir into hot milk.
• Microwave uncovered on high for 3 minutes or or until thickened, stirring after 1 1/2 minutes.
• Add margarine and extracts and stir well. Refrigerate for about an hour. Top with almonds.