Velvety Chocolate Pudding Recipes

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CHOCOLATE CORNSTARCH PUDDING



Chocolate Cornstarch Pudding image

Provided by insanelygood

Categories     Desserts     Recipes

Time 30m

Number Of Ingredients 7

1/2 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/2 teaspoon salt
2 3/4 cups milk
2 tablespoons butter, room temperature
1 teaspoon vanilla extract

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!

Nutrition Facts : Calories 274 cal

VELVETY CHOCOLATE PUDDING



Velvety Chocolate Pudding image

Spooned into cups or served in bowls, this recipe is simple and delicious. It can also be used as a base for chocolate cream pie.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books)

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups, or enough for 1 8-inch pie; serves 4 to 6

Number Of Ingredients 9

3 1/2 tablespoons all-purpose flour
3 tablespoons best-quality cocoa powder
1 cup sugar
Hefty pinch of coarse salt
1 1/2 cups milk
2 tablespoons unsalted butter, softened
1 large egg, well beaten
1 teaspoon pure vanilla extract
Whipped cream, for garnishing (optional)

Steps:

  • In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. Press through a sieve into a medium saucepan to eliminate any lumps. Whisk in the milk.
  • Over medium heat, stir the mixture until thickened, about 2 1/2 minutes. Be sure to get the spoon around the edges of the pan as the mixture thickens. Whisk if needed to combine well. Stir in the butter.
  • Whisk 1 tablespoon of the hot chocolate mixture into the beaten egg and return to the pudding in the pan. Stir in the vanilla and cook to completely thicken, 2 to 3 more minutes. Strain through a sieve and pour the pudding into four to six 6-ounce pudding cups. Serve warm, or cool first and chill until serving. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!). Top with a dollop of whipped cream, if desired.

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