Rich And Creamy Chocolate Pudding Recipes
RICH AND CREAMY CHOCOLATE PUDDING
Make and share this Rich and Creamy Chocolate Pudding recipe from Food.com.
Provided by threeovens
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine sugars, cocoa powder, cornstarch, and espresso powder.
- Gradually stir in milk.
- Cook and stir over medium heat until thickened and bubbly; reduce heat.
- Cook and stir for 2 minutes more.
- Remove from heat; stir in butter and vanilla.
- Place saucepan in a large bowl filled with ice water.
- Stir pudding constantly for 2 minutes to cool quickly.
- Transfer to a medium bowl.
- Cover surface of pudding with plastic wrap.
- Refrigerate 2 to 24 hours.
- To serve, top with sliced banana and/or crystallized ginger.
Nutrition Facts : Calories 252.7, Fat 9.3, SaturatedFat 5.4, Cholesterol 77.6, Sodium 104.7, Carbohydrate 38.4, Fiber 1.8, Sugar 26, Protein 6.7
VERY EASY RICH AND CREAMY CHOCOLATE PUDDING
This is ready in a jiffy, and so good! I garnish this with real whipped cream and miniature choc chips.
Provided by MizzNezz
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In blender, process chocolate chips and powdered sugar until coarsley chopped.
- In saucepan on med heat, bring half and half and butter to a boil.
- Add to blender.
- Cover and process until melted and smooth.
- Chill.
CREAMY CHOCOLATE PUDDING
This dessert from Mary Ann Gove of Cottonwood, Arizona is ready to eat in just 10 minutes! But it has the creamy texture of pudding that's cooked on the stove.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, combine cornstarch and milk until smooth. Add chocolate chips. Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice. , Pour into dessert dishes. Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.
Nutrition Facts : Calories 302 calories, Fat 16g fat (10g saturated fat), Cholesterol 9mg cholesterol, Sodium 66mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.
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- Heat the milk over medium heat (or medium high), while whisking frequently to dissolve the cocoa powder in the milk. Heat the milk mixture until the milk is almost boiling (or just starting to boil).
- While the milk is heating, whisk the eggs with the cornstarch until the mixture is smooth (with no cornstarch lumps).
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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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- Pour the cornstarch, sugar, and salt into a large pot. Whisk everything together to get rid of any clumps.
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