Velvety Chocolate Pudding Recipes

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

Steps:

• Mix sugar, cocoa powder, cornstarch and salt in a bowl. Once mixed, add milk
• and heat mixture on medium heat until thick.
• Once the mixture is thick, turn off heat and allow it to thicken further on the stove for 1 minute. Stir continuously.
• Add butter and vanilla. Stir and, once the mixture has cooled, cover with saran wrap and place in the refrigerator.
• Serve and enjoy.

Steps:

• In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in the milk until smooth, then whisk in the cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
• Remove the pan from the heat and add the chocolate chips and vanilla. Let stand until the chocolate is melted, about 5 minutes, then stir gently until the pudding is smooth.
• Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or cover and refrigerate for at least 30 minutes or up to 8 hours to serve chilled and firm. Serve with whipped cream.

Steps:

• Mix sugar, egg yolks and cornstarch in heavy medium saucepan. Gradually whisk in milk.
• Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes.
• Continue to boil 1 minute longer, whisking constantly.
• Remove pudding from heat.
• Add chocolate, butter and vanilla; whisk until pudding is smooth.
• Divide between 4 dessert dishes.
• Cover and refrigerate until cold.

Steps:

• Combine the sugar, cocoa and cornflour/cornmeal in a saucepan and whisk in the milk.
• Cook over medium-high heat, stirring frequently, until the mixture boils.
• Boil for 1 minute, still stirring constantly. Then remove pan from heat.
• Beat the egg in a small bowl and whisk about 125ml/4fl oz of the hot milk mixture into the egg. Then whisk the egg mixture into the rest of the hot milk.
• Cook over medium heat for 2 minutes, stirring mixture constantly.
• Remove from the heat anf stir in the vanilla essence and butter.
• Pudding is now ready to be poured into (4 individual) serving dishes and placed in fridge to chill. Decorate with fruit slices.