Best Warm Chocolate Pudding With Whipped Cream And Chocolate Shavings Recipes

Chocolate Pudding with Whipped Cream image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 10

1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 cups milk
2 large egg yolks, lightly beaten
4 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter, softened
1/3 cup heavy cream
1 tablespoon confectioners' sugar

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.

Triple-Chocolate Chocolate Pudding image

Provided by Martha Stewart

Number Of Ingredients 15

3 tablespoons unsalted butter
4 1/2 ounces semisweet or bittersweet chocolate (no more than 62 percent cacao), finely chopped
1 ounce unsweetened chocolate, finely chopped
3 cups whole milk
1 cup granulated sugar, divided
1/4 cup Dutch-process cocoa powder
3 tablespoons cornstarch
1/8 teaspoon fine sea salt
3 large eggs, room temperature
1 large egg yolk, room temperature
1/4 cup heavy cream
1 tablespoon dark rum
1 teaspoon pure vanilla extract
Whipped Cream
Chocolate shavings, for garnish

Steps:

Bring 1 inch of water to a simmer in a medium saucepan over low heat. Place butter in a heatproof bowl set over (but not touching) simmering water and melt butter. Add semisweet and unsweetened chocolates and let stand, stirring often, until melted and smooth. Remove bowl from heat and set aside.
Heat milk and 1/3 cup sugar in a medium saucepan over low heat until it begins to steam. Meanwhile, whisk remaining 2/3 cup sugar, cocoa, cornstarch, and salt in a medium heatproof bowl. Add eggs, yolk, and cream; whisk until well combined. Gradually whisk in half of the hot milk mixture. Add cocoa mixture to saucepan with remaining milk mixture and bring to a boil over medium heat, whisking often, making sure to whisk into the corners of the pan. Reduce heat to low and let boil for 30 seconds.
Remove from heat. Add melted chocolate mixture, rum, and vanilla; whisk until combined. Pour into six 6-ounce glass jars or individual bowls. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Pierce the plastic with the tip of a knife a few times and let cool to room temperature, about 1 hour.
Transfer puddings to a refrigerator; refrigerate until chilled, at least 2 hours and up to 3 days. Serve topped with whipped cream and garnished with chocolate shavings.