Double Dip Of Chocolate Pudding Recipes

DOUBLE CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
• Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

DOUBLE-CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa, cornstarch and salt in heavy saucepan.
• Gradually add half of milk, whisking until mixture is smooth.
• Whisk in remaining 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 and vanilla, whisk until chocolate melts and pudding is smooth.
• Divide between 2 dessert dishes.
• Cool puddings in freezer 20 minutes and serve.

DOUBLE-CHOCOLATE PUDDING

Steps:

• In 1-quart saucepan, stir together all ingredients except chocolate chips with wire whisk. Heat over medium-high heat, stirring constantly, until mixture thickens and boils. Boil 1 minute; stirring constantly.
• Remove from heat; stir in chocolate chips until melted and pudding is smooth.
• Spoon into 5 individual serving dishes; refrigerate at least 30 minutes or serve cold.

CREAMY DOUBLE CHOCOLATE PUDDING

Steps:

• In a medium heavy-bottomed saucepan whisk together the sugar, cocoa, cornstarch and salt.
• Add in the half and half and whipping cream.
• set the saucepan over medium heat and cook whisking constantly until the mixture thickens and comes to a boil (this should take about 5 minutes).
• Remove from heat and add in vanilla and gently add in the milk chocolate chips and vanilla (do not mix completely) let stand for 5 minutes, the mix until the chocolate is completely mixed in (do not stir to much or the pudding will thin out).
• Divide the mixture into 3 or four small dessert dishes.
• Chill until cold (you might want to cover each dish with plastic wrap).

BAREFOOT CONTESSA'S DOUBLE CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed.
• On low speed, add the cornstarch, cocoa powder, and salt.
• Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture.
• Combine well, then pour the mixture back into the pan.
• Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened.
• If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.
• Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• Pour into serving bowls.
• Place plastic wrap directly on the top of the pudding (to prevent a skin on top of pudding), and chill thoroughly.

DOUBLE DIP OF CHOCOLATE PUDDING

Steps:

• Combine sugar, cocoa powder, cornstarch and salt.
• Whisk egg and yolks together in a small bowl. Add sugar mixture, and whisk to a smooth paste. Set aside.
• Scald milk in medium heavy saucepan over medium heat. Remove from heat immediately. Add 1/2 cup hot milk to egg mixture; whisk until smooth. Slowly pour this mixture back into saucepan with the hot milk. Whisk constantly until smooth.
• Place saucepan over medium heat, and cook, whisking constantly, until thickened, 5 to 7 minutes. Remove from heat, add chopped chocolate, butter, instant coffee and vanilla. Continue whisking until smooth.
• Scrape the pudding into four individual serving dishes or one bowl. Cool to room temperature, cover with plastic wrap, and refrigerate until chilled, 1 hour or more. Serve with cream, whipped or plain.