Warm Chocolate Puddings Recipes

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WARM CHOCOLATE PUDDINGS



Warm Chocolate Puddings image

These rich, chocolatey puddings have delicious, crunchy tops and custard-soft interiors.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Number Of Ingredients 7

4 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons sugar
2 large eggs, yolks and whites separated
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Ice cream (any flavor), for serving (optional)

Steps:

  • Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
  • Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
  • In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
  • Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
  • Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.

Nutrition Facts : Calories 329 g, Fat 26 g, Fiber 2 g, Protein 5 g

HOT CHOCOLATE PUDDING



Hot Chocolate Pudding image

If you have hot chocolate mix kicking around in your pantry, use some of it to make this easy dessert. Our hot chocolate pudding is topped with whipped cream, butas on the real thingmini marshmallows would be great too!

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 6 to 8 servings (about 4 cups)

Number Of Ingredients 8

4 1/2 cups whole milk
3/4 cup sugar
2/3 cup hot chocolate or cocoa mix, plus more for sprinkling
1/3 cup cornstarch
Kosher salt
5 large egg yolks, beaten
2 teaspoons pure vanilla extract
Whipped cream, for topping

Steps:

  • Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
  • Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and 1/4 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
  • Slowly add half of the hot milk to the egg mixture, whisking constantly until smooth. Gradually whisk the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil over medium heat, whisking constantly. Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla.
  • Let the pudding cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until it has completely cooled and thickened, about 4 hours.
  • Before serving, whisk the pudding vigorously until it's smooth and creamy. Spoon it into serving bowls and top with dollops of whipped cream and a sprinkling of hot chocolate mix.

HOMEMADE CHOCOLATE PUDDING



Homemade Chocolate Pudding image

This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
4 cups whole milk
2 tablespoons butter
2 teaspoons vanilla extract
OPTIONAL: Sweetened whipped cream and M&M's

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.

Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.

HEAVENLY CHOCOLATE PUDDING



Heavenly chocolate pudding image

A reader from North Devon shares a recipe that's been a family favourite for over 40 years

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h30m

Number Of Ingredients 13

100g butter or margarine, plus extra for the bowl
2 tbsp golden syrup
100g dark muscovado sugar
150ml/¼ pint milk
1 egg (large or medium)
1 heaped tbsp cocoa powder
225g self-raising flour , minus 1 heaped tbsp
1 tsp ground cinnamon
¼ tsp bicarbonate of soda
4 tbsp milk
4 tbsp cream
1 tbsp golden syrup
100g good-quality dark chocolate

Steps:

  • Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
  • Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
  • Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11⁄4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.
  • Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.

Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 2.5 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium

HASTY CHOCOLATE PUDDING



Hasty Chocolate Pudding image

This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost.

Provided by Debra

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 15m

Yield 4

Number Of Ingredients 5

½ cup white sugar
⅓ cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract

Steps:

  • In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
  • Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
  • Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 40.3 g, Cholesterol 9.8 mg, Fat 3.4 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 52.3 mg, Sugar 31.1 g

MARTHA'S WARM CHOCOLATE PUDDING CAKES



Martha's Warm Chocolate Pudding Cakes image

There's something extra-special about an individually sized dessert -- especially when it's a molten chocolate cake served warm out of the oven. You can prepare these rich chocolate pudding cakes up to a day ahead and refrigerate them, then just pop them in the oven when you sit down to dinner. They'll be done by the time you're ready for dessert. And they reheat easily, so you can have two one night and two the next. This recipe appears in our cookbook "Martha Stewart's Newlywed Kitchen" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

4 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
1/4 cup sugar
2 large eggs, separated
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Ice cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a rimmed baking sheet.
  • Place chocolate and butter in a heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla.
  • In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. With mixer running, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
  • Using a flexible spatula, fold about a third of egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap and refrigerate up to 1 day.)
  • Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes (or 25 to 30 minutes if refrigerated). Serve warm or at room temperature (puddings will sink as they cool), topped with ice cream, if desired.

WARM CHOCOLATE PUDDING WITH WHIPPED CREAM AND CHOCOLATE SHAVINGS



Warm Chocolate Pudding with Whipped Cream and Chocolate Shavings image

Provided by Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/4 cup sugar, or to taste
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 cups milk
6 ounces good quality dark, sweet chocolate, melted
1/2 teaspoon vanilla
Whipped cream
Chocolate shavings
Cigarette cookies to garnish

Steps:

  • In a saucepan combine the sugar, cornstarch, salt, egg yolks and whisk the mixture until combined. Whisk in the milk, bring the liquid to a boil over moderate heat. Continue to simmer and whisk until thickened-about 1 minute. Pour the mixture into a bowl and whisk in the melted chocolate and vanilla. Divide the pudding among 4 stemmed glasses and garnish with the whipped cream and chocolate shavings. Serve garnished or accompanied by cookies.

WARM CHOCOLATE ALMOND PUDDING



Warm Chocolate Almond Pudding image

"When I get the urge for something creamy and chocolaty, I whip up this old-fashioned pudding with a touch of almond," Darlene Brenden writes from Salem, Oregon. "I like to eat it while it's warm with a dollop of whipped topping.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup sugar
1/3 cup baking cocoa
2 tablespoons cornstarch
2 cups fat-free milk
1 egg, lightly beaten
1/4 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
1/4 cup reduce-fat whipped topping

Steps:

  • In a saucepan, combine sugar, cocoa and cornstarch. Whisk in milk and egg. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from the heat; stir in extracts. Serve warm. Garnish with whipped topping.

Nutrition Facts :

WARM CHOCOLATE RASPBERRY PUDDING CAKE



Warm Chocolate Raspberry Pudding Cake image

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Raspberry     Winter     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6 generously

Number Of Ingredients 18

For frosting
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 cup seedless raspberry jam (about 5 ounces)
1/2 cup heavy cream
For cake batter
1/2 cup boiling water
1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process)
1/4 cup whole milk
1/2 teaspoon vanilla
1/3 cup seedless raspberry jam (about 3‚ ounces)
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Garnish: raspberries

Steps:

  • Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.
  • Make frosting:
  • Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
  • Make cake batter:
  • In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
  • Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
  • Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
  • Serve cake garnished with raspberries.

HOT CHOCOLATE PUDDINGS



Hot Chocolate Puddings image

These little puddings, adapted from Australian chef Bill Granger, are rich, moist, decadent and delicious - but remarkably easy to make. Kids will love them!

Provided by Kookaburra

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

125 g plain flour
120 g caster sugar
3 teaspoons baking powder
4 tablespoons cocoa powder
250 ml milk
85 g butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract or 1 teaspoon vanilla essence
185 g brown sugar
2 tablespoons cocoa powder
250 ml boiling water

Steps:

  • First, butter six small ramekin dishes (approximately 5cm (2") deep and 7.5cm (3") wide at the top) and place them onto an oven tray or cookie sheet. You can use bigger ramekins but the puddings will take a little longer to cook.
  • Preheat oven to 180°C.
  • Sift the topping ingredients into a bowl and set aside until needed.
  • Now, sift the flour, sugar, baking powder and cocoa into a medium sized mixing bowl.
  • Add the milk, butter, egg and vanilla and mix well until combined.
  • Pour this batter into the ramekins so that it comes about half way up the sides.
  • Sprinkle the topping evenly over the batter.
  • Now, put the boiling water into a jug and, gently, pour a roughly equal amount over each ramekin, making sure to wet as much of the topping as possible.
  • Place the tray of ramekins onto the centre shelf of the oven and bake for 15-20 minutes or until well risen and slightly firm to touch on top.
  • Allow to cool for 5-10 minutes before serving with cream.

Nutrition Facts : Calories 455.5, Fat 15.6, SaturatedFat 9.2, Cholesterol 106.5, Sodium 320.5, Carbohydrate 75.5, Fiber 2.5, Sugar 50, Protein 7.3

HOT CHOCOLATE PUDDING



Hot Chocolate Pudding image

Make and share this Hot Chocolate Pudding recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder, sifted
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk, hot
1 teaspoon vanilla

Steps:

  • In heavy saucepan, mix sugar, cocoa powder, flour and salt.
  • gradually whisk in milk until smooth.
  • Cook, whisking constantly, over medium-high heat for about 5 minutes or until boiling and thickened.
  • Remove from heat; whisk in vanilla.
  • Divide among custard cups or dessert dishes.
  • Let cool to lukewarm or serve chilled.

Nutrition Facts : Calories 210.6, Fat 5.3, SaturatedFat 3.2, Cholesterol 17.1, Sodium 351.8, Carbohydrate 38, Fiber 1.9, Sugar 25.2, Protein 5.6

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