MOM'S CHOCOLATE PUDDING
My mom came to the United States from Colombia when she was 16 years old. She married at 17, had her first child by 18 and quickly needed to find her way in the kitchen. New American convenience foods were a novelty to her, and we were occasionally treated to pudding from the store. My brother loved chocolate pudding so much that, once my mom became more fluent in the kitchen, she decided to try making it from scratch. Chocolate pudding became one of our favorite childhood treats, and it's still one that makes me remember my mom and all the fun and nostalgia of my childhood in the 1960s and '70s. - Claudia Sidoti, Manager, Test Kitchen
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
- Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
- Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.
OLD-FASHIONED COCOA PUDDING
"My husband's favorite pudding is this one that my mother used to make," recalls Sue Knapp from her home in Camden, Michigan. "But it gets so many compliments at our family gatherings that I also use it as a pie filling on special occasions!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, cocoa, flour and salt. Gradually whisk in water and egg yolks. Cook over medium heat until mixture comes to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened., Remove from the heat; stir in butter and vanilla until blended. Pour into individual dishes. Refrigerate until set. Garnish with whipped topping and chocolate curls.
Nutrition Facts : Calories 399 calories, Fat 12g fat (9g saturated fat), Cholesterol 114mg cholesterol, Sodium 181mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE CORNSTARCH PUDDING
My mom's best chocolate pudding recipe made with cornstarch and cocoa.
Provided by Kelly Thompson
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 42.5 g, Cholesterol 28.7 mg, Fat 9.6 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 6.1 g, Sodium 184 mg, Sugar 33 g
MOM'S BUTTERCREAM FROSTING
A smooth creamy frosting, perfect for any occasion. This is an old recipe from the 1940's.
Provided by Adora Marchi
Categories Desserts Frostings and Icings Buttercream
Yield 12
Number Of Ingredients 6
Steps:
- In a small saucepan mix the flour and the milk and cook over low heat until it forms a smooth paste with no lumps. Place in refrigerator and let cool completely.
- With an electric mixer beat the shortening, butter or margarine and the sugar until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake. Makes enough to frost one 9x13 inch sheet cake or two 8 or 9 inch layer cakes.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 15.5 g, Cholesterol 22 mg, Fat 16.6 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 7.3 g, Sodium 62.9 mg, Sugar 13.5 g
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- Take the saucepan to the medium heat and whisk continuously for almost 10 minutes until the mixture thickens and starts to boil. As it boils, lower the heat and whisk the mixture for an extra 2 minutes to avoid any cornstarch-flour taste. Take the pudding from the heat and add the cognac/whiskey if using and whisk well.
- Pour the pudding into the serving cups and let them cool for 1 hour at room temperature and then keep them in the refrigerator for almost 2 hours.
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