Richchocolatepudding Recipes

RICH CHOCOLATE PUDDING

Steps:

• Place chocolate chips and confectioners' sugar in a blender; cover and process until the chips are coarsely chopped. , In a small saucepan add milk and butter. Bring to boil over medium heat. Add to blender; cover and process until chips are melted and mixture is smooth. , Pour into six individual serving dishes. Chill until set. Garnish with whipped topping and miniature chips if desired.

RICH, EASY, OLD-FASHIONED CHOCOLATE PUDDING

Steps:

• In a medium saucepan, stir together 1 cup half and half and the cornstarch until smooth. Add remaining half and half. Over low heat, bring mixture to a simmer, stirring constantly to prevent sticking. Remove from heat.
• Put chocolate and Amaretto in a small bowl; microwave on high 20 seconds. Stir until chips are mostly melted.
• Return milk to low heat. Add chocolate; stir continuously, scraping pan, until thick.
• Cool. Serve chilled or at room temperature.

RICH CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa and cornstarch, whisk in milk until smooth.
• Whisk over medium to medium-high heat and bring to a boil. Boil for 2 minutes.
• Remove from heat, stir in semi-sweet chocolate, butter and vanilla. Chill.

CHOCOLATE PUDDING

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

RICH CHOCOLATE PUDDING

Steps:

• In medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat.
• Add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min).
• Lower heat to medium-low and add chocolate and stir until it is melted and mixed in well.
• Continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes.
• Then add vanilla in and put into bowls.
• Eat now, or put into fridge until ready to eat.

CHOCOLATE PUDDING

Steps:

• In a heavy saucepan whisk together sugar, cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.
• Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.

WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
• In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
• Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

ULTIMATE CHOCOLATE PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer.
• Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.

THICK CHOCOLATE PUDDING

Steps:

• In a 1-qt. microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-5 minutes longer or until thickened, stirring after each minute. Stir in vanilla. Pour into individual serving dishes; cool. Refrigerate. Garnish with whipped topping if desired.