Time 4h20m Yield 6 servings Number Of Ingredients 8 Steps:
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat 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. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
Time 30m Yield 7 Number Of Ingredients 8 Steps:
In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer. Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.
Time 10m Yield 8 servings. Number Of Ingredients 8 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.
Time 4h20m Yield 4 Number Of Ingredients 6 Steps:
Stir chocolate, instant coffee, and salt together in a medium bowl. Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer. Pour hot cream mixture over the chocolate mixture; let sit for 1 minute. Whisk the chocolate and cream mixture for 1-2 minutes until combined. Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours. Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Mix first layer ingredients together and spread into a 9x13-inch pan. Bake at 325°F for 15 minutes. Cool. Mix together second layer and spread onto cooled first layer. Mix together third layer and spread on and refrigerate. Top with softened Cool Whip just before serving. Enjoy! Note: I’ve combined the baking and refrigerating time in the cooking time category.
Time 1h15m Yield 12 servings. Number Of Ingredients 22 Steps:
Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners’ sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.
Time 15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Mix vanilla and espresso powder in a very small bowl. In a large saucepan, whisk sugar, cocoa, cornstarch and salt until combined. Whisk in heavy cream, egg yolks and whole milk over medium to medium-high heat. Bring to a strong SIMMER (should take five minutes) and let simmer for 30 seconds. Add in butter, one tablespoon at a time, and finely chopped chocolate. Stir in vanilla/espresso and incorporate. Strain through a mesh strainer, into individual ramekins or bowls, or into a large bowl. Cover surface with wax paper or parchment sprayed with Pam to prevent a skin from forming on the top of the pudding. Chill for at least four hours. Whisk pudding before serving.
Yield Serves 2 Number Of Ingredients 7 Steps:
In a heavy saucepan whisk together sugar, cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla. Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.
More about “ultimate chocolate pudding recipes”
Time 1h30m Number Of Ingredients 13 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.
