Stove Top Chocolate Pudding Recipes

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

RICH CHOCOLATE PUDDING (STOVETOP VERSION)

Steps:

• 1. Coarsely chop the chocolate.
• 2. Set aside.
• 3. Stir sugar and cornstarch together in small saucepan until thoroughly blended.
• 4. Gradually stir in milk until blended.
• 5. Add chopped chocolate.
• 6. Cook, stirring over medium heat until chocolate is melted and mixture begins to boil.
• 7. Cook, stirring, until thickened, about 5 minutes.
• 8. Stir in vanilla and salt.
• 9. Pour into 4 custard cups.
• 10. Cool at room temperature before serving.
• 11. Whip cream, if used, and add a spoonful to each pudding.
• 12. Dust with cocoa powder or garnish with cherries or other berries of your choice.

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.

STOVE TOP CHOCOLATE PUDDING

Steps:

• Combine dry ingredients in a small saucepan.
• Grate chocolate into mixture, make a well.
• Mix in chocolate milk with wisk.
• Heat on a low medium for 5-10 minutes, stirring constantly until desired thickness is reached.
• pour quickly into two small ramekins or bowls, try not to scrape the sides too much or you'll get small chunks in the middle of the pudding.
• chill or eat warm.

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.

STOVE TOP CHOCOLATE FROSTING/FILLING

Steps:

• In a medium sauce pan whisk together sugar & cornstarch (do not turn on stove top yet). Whisk in cocoa & salt.
• *Make sure you have nothing else to attend to in the next minute becasue this part needs your full attention: Add boiled water and whisk to get out as many clumps as possible. Turn stove to medium-high heat and begin whisking. Cook until mixture thickens (which happens almost instantly). Remove from heat and stir in butter and vanilla. It will be the consistency of pudding.
• Spread hot icing onto cooled cake. Enjoy!
• *Note: I used an electric kettle to boil my water.