BEST HOMEMADE CHOCOLATE PUDDING
Homemade Chocolate Pudding is a classic, creamy dessert that's surprisingly easy to make...and after trying this silky, decadent chocolate pudding recipe, you'll never want store-bought again!
Provided by Samantha Skaggs
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Sift the cocoa powder into a medium saucepan and stir in the sugar. Slowly whisk in 1 1/2 cups milk until the mixture is smooth. Set on the stove over medium-high heat and bring to a simmer, stirring constantly. Remove from heat and set aside.
- In a large bowl, whisk together the remaining 1/2 cup milk, cornstarch, egg yolks, and salt until smooth and well-combined. Continue to whisk rapidly while very slowly pouring the hot milk/cocoa powder mixture into the egg yolk mixture.
- Transfer the entire mixture back to the saucepan and set pot over medium-high heat, whisking constantly, until the pudding comes to a full boil. Immediately reduce heat to a simmer and continue whisking until pudding is thick, about 2 to 3 minutes more. Remove from heat and mix in melted chocolate chips, butter, and vanilla, stirring until smooth.
- Strain pudding through a fine mesh sieve and divide between four (4-ounce) cups or small bowls. Cover each pudding with plastic wrap, ensuring that the plastic is touching the entire surface with no air bubbles (to prevent a skin from forming). Chill until set, for at least 4 hours and up to overnight.
- Garnish chilled pudding with fresh whipped cream and chocolate shavings, if desired. Store any leftovers in the fridge, tightly covered, for up to four days.
Nutrition Facts : Calories 335 kcal, Carbohydrate 43 g, Protein 8 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 167 mg, Sodium 208 mg, Fiber 3 g, Sugar 36 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
LAYERED CHOCOLATE PUDDING DESSERT
Layered Chocolate Pudding Dessert is a sweet cookie crust that's layered with smooth whipped cream cheese, chocolaty pudding, and creamy whipped topping! An easy and delicious dessert recipe that everyone will love!
Provided by Maegan - The BakerMama
Categories Dessert
Time 1h18m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or shortening.
- Crust Layer: Place the flour, powdered sugar and melted butter directly in the greased baking dish. Mix with a fork to combine and then mix well with your hands until a thick dough forms. Press the dough evenly in the bottom of the baking dish. Bake for 15-18 minutes until cookie is lightly browned. It should look slightly undercooked. Let cool completely.
- 2nd Layer: Beat the powdered sugar, cream cheese and 8 ounces of whipped topping in a large bowl until smooth and creamy. Spread on the cooled crust.
- 3rd Layer: Whisk together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the refrigerator for 5 minutes then spread on cream cheese layer.
- Top pudding layer with the remaining 8 ounces of whipped topping and garnish with chocolate sprinkles.
- Store in the refrigerator.
COCOA-CHOCOLATE PUDDING
Shave chocolate over the top of this rich chocolate pudding for a special touch.
Provided by Food Network Kitchen
Time 4h20m
Yield 4-6
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups of the milk, the sugar and cocoa to a simmer in a medium saucepan over medium-high heat, stirring occasionally to dissolve the sugar. Meanwhile, whisk the remaining 1/2 cup of milk with the cornstarch, vanilla, egg yolks, and salt in a medium bowl. Gradually whisk the hot milk mixture into the egg mixture.
- Return the milk-egg mixture to the saucepan and continue to cook, 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.
- Divide the pudding among 4 to 6 small ramekins or dessert cups. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to overnight. Serve each pudding with a dollop of whipped cream and a sprinkle of chocolate shavings.
CHOCOLATE PUDDING WITH WHIPPED CREAM
Rich pudding made with chopped chocolate and cocoa powder sets as the main course cooks; an airy topping of whipped cream contrasts with the pudding's dense, velvety texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.
- Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).
- Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.
CHOCOLATE PUDDINGS WITH ORANGE WHIPPED CREAM
Provided by Lauren Chattman
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 1/2 cup plus 2 tablespoons sugar, cornstarch, and 1/4 teaspoon salt in medium saucepan to blend. Add 1/2 cup milk and egg yolks; whisk until smooth. Whisk in remaining 2 cups milk. Bring mixture to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Remove pan from heat; add chocolate chips and butter. Whisk pudding until melted and smooth. Stir in vanilla.
- Divide pudding evenly among 6 dessert cups or wineglasses. Place plastic wrap directly onto surface of each, covering pudding completely. Chill until cold, at least 3 hours. DO AHEAD: can be made up to 1 day ahead. Keep chilled.
- Using electric mixer, beat whipping cream, Grand Marnier, orange peel, and remaining 1 tablespoon sugar in medium bowl until peaks form. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- Uncover puddings. Spoon dollop of whipped cream over each and serve.
CHOCOLATE PUDDING WITH RASPBERRY CREAM
This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.
Provided by Yossy Arefi
Categories snack, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the milk and egg yolk to a measuring cup. Whisk to combine.
- Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
- Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
- Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
- When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
- Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
SALTED CHOCOLATE PUDDING WITH WHIPPED SOUR CREAM
A classic, old-fashioned chocolate pudding, this dessert is made a bit more interesting by layering with whipped sour cream (for a little tang) and crushed cookies of your choosing (for texture). While you can absolutely make and serve chocolate pudding in individual cups, there is something delightfully communal about sharing it from one giant vessel, which can be nearly anything you want: Mixing bowls, trifle bowls or baking dishes all work, just aim for something tall and deep so you can build as many layers as possible.
Provided by Alison Roman
Categories custards and puddings, dessert
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the pudding: Place chocolate in a large bowl; set aside.
- Heat heavy cream, milk, cocoa powder and 3/4 cup/150 grams granulated sugar in a medium pot over medium-high, whisking constantly until the mixture comes to a bare simmer, about 8 to 10 minutes. Remove from heat.
- In a large bowl, whisk together the remaining 3/4 cup/150 grams granulated sugar, the egg yolks, the cornstarch, the salt and the vanilla, if using, until the mixture is lump-free and pale in color. Ladle a bit of the hot cream mixture into the egg yolks and whisk until completely blended, adding a bit more at a time until half the cream mixture is added. Transfer the yolk-cream mixture back into the pot with the remaining cream mixture.
- Return the pot to medium heat and, whisking constantly, cook until the mixture has gone from thin and watery to thick and custardy, with the occasional bubble popping up, 3 to 5 minutes.
- Immediately pour the mixture over the chocolate, and let sit for a minute or two, giving the bowl a shake to help the chocolate settle as it melts. Using a whisk, mix the chocolate into the cream as it melts, until you have an ultrasmooth, silky pudding. Transfer to a flat baking dish (an 8-by-8-inch pan works well) and cover the top of the pudding with plastic wrap. Refrigerate until pudding is completely set, at least 3 hours and up to 48 hours.
- Assemble and serve: Using either an electric mixer on medium or a whisk and elbow grease, whisk heavy cream and confectioners' sugar in a medium bowl until light and fluffy. (The cream should hold a gentle peak.) Whisk in sour cream.
- To serve, spoon a bit of chocolate pudding into a serving vessel. This can be done in individual bowls, glasses, cups or coupes, or alternatively, one large bowl or baking dish - the choice is yours. Then spoon in an equal amount of whipped sour cream, and scatter with crumbled cookies. Repeat until the vessel is full, topping with flaky salt.
- Eat immediately, so the cookies stay crunchy, or store in the refrigerator for up to 3 days.
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