Homemade Silky Chocolate Pudding Recipes

EASY CHOCOLATE PUDDING

Steps:

• Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
• Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
• Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.

SILKY SMOOTH CHOCOLATE PUDDING RECIPE

Steps:

• Whisk the sugar, cocoa powder, salt, and cornstarch together in a medium saucepan.
• Separate the yolks in a bowl and whisk them until they're smooth.
• Whisk in 1 cup of the milk into the egg yolks and whisk until the mixture is uniform in color with no bits of brighter yolk.
• Add the egg/milk mixture along with the rest of the milk to the saucepan and whisk it until the dry ingredients are thoroughly incorporated.
• Bring the mixture to a simmer over medium heat while gently whisking.
• Once the pudding begins to simmer and thicken, turn the heat down to low and continue to whisk for another 30-60 seconds until you like the look of the thickness.
• Remove the pan from the heat and stir in the chocolate chips and butter until they are melted.
• Stir in the vanilla.
• Add the pudding to a bowl or ramekins and cover with plastic wrap to prevent it from skinning over.
• Refrigerate for 4 hours or overnight until chilled before serving.

CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a large saucepan over medium-low heat, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually stir in the milk.
• Bring the mixture to a boil, about 7 to 8 minutes, stirring occasionally with a whisk. Reduce heat to low and stir constantly, scraping the bottom and the sides of the saucepan to avoid burning. Do this for about 1 to 2 minutes, or until it's thick enough that the pudding coats the back of a metal spoon.
• Remove from the heat and stir in the butter and vanilla.
• Let the pudding cool to room temperature. Transfer the pudding into a bowl and press a sheet of plastic wrap directly over its surface.
• Refrigerate for 1 to 2 hours. Serve either cold or at room temperature. Enjoy!

HOMEMADE SILKY CHOCOLATE PUDDING

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.

CHOCOLATE PUDDING

Steps:

• Combine the cocoa, sugar, salt and cornstarch in a saucepan and mix well. Slowly add the Silk, whisking constantly to prevent lumps. Bring this mixture to a boil over medium heat while whisking constantly. Lower the heat to a simmer, cover and simmer gently for 8-10 minutes, until pudding begins to thicken. Remove from the heat and whisk in the margarine and vanilla. Pour into 1 large bowl or 8 small serving bowls and refrigerate for at least an hour until thoroughly chilled.

SILKY CHOCOLATE PUDDING

Steps:

• Break or chop the chocolate into smallish pieces, so that it will melt more quickly as the pudding cooks.
• Combine the cornstarch, sugar, and salt in a saucepan, and whisk it together. Gradually add about a third of the milk, whisking until smooth, then add in the rest of the milk and cream. Add the chopped chocolate, then put the saucepan over medium heat, and bring it to a boil, stirring constantly. If any lumps form, whisk vigorously!
• Boil for exactly one minute. The mixture will thicken considerably. Remove from the heat, and stir in the vanilla.
• Divide among 6 custard cups (or teacups or small bowls or whatever.) Some people do not enjoy any 'skin' on their pudding. If you dislike it, place plastic wrap right on top of the pudding and smooth it gently against the surface. Otherwise, just cover loosely and refrigerate at least 30 minutes, and up to 3 days (if it lasts that long!)

CHOCOLATE SILK PUDDING

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.