Tuesday, March 29, 2011

Chocolate Pudding Desserts!


There are millions and millions of chocolate pudding recipes out there in the world! I mean, countless… whew! I picked some great simple recipes I’d thought you might enjoy! I hope you’ll like what I’ve chosen…
check them out!


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Ingredients:
1/2 cup sugar
1/3 cup cocoa
3 Tbsp. cornstarch
Pinch salt
2 cups milk or light cream
2 oz. chopped semi-sweet chocolate or 1/3 cup chocolate chips (optional)
1/2 cup Nutella
Directions:
In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Stir in about a cup of the milk and whisk until the mixture is smooth and well blended, then whisk in the remaining milk. Set the pan over medium heat and cook, whisking constantly, for about 5 minutes or until the mixture bubbles and thickens. Continue to cook the pudding for another minute.
Remove the pan from the heat and stir in the chocolate and Nutella. Let it sit for a few minutes to let the chocolate melt, and stir it until it’s smooth.
Divide the pudding between 4-6 small bowls. Let it cool for about 20 minutes and serve it warm, or put it in the fridge for at least half an hour (or several hours) and serve it cold. If you don’t like pudding “skin”, cover the surface with plastic wrap before you chill it.

Serves 4.

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Ingredients:
3/4 cup all purpose flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder, divided in half
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
3 tbsp. vegetable oil
2/3 cup brown sugar
1 tsp. vanilla extract
1 1/4 cups water, boiling
2 tsp. instant coffee/espresso powder

Directions:
Preheat oven to 350F.
Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan, stirring with a fork to combine. Pour in the milk and oil, and stir again with the fork until batter is uniform.
Sprinkle brown sugar and the remaining 1/4 cup cocoa evenly over batter. Stir vanilla extract and instant coffee powder into the hot water, then pour the mixture over everything. Do not mix. Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges of the pan. Allow to cool for 5 minutes before serving.
Store leftovers in the refrigerator and reheat before serving.

Serves 8.

*Note: You can use regular coffee in place of the water+instant coffee combination.

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Ingredients:
1 cup flour
2/3 cup sugar
4 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup packed light brown sugar
1 large egg
1/2 cup milk
1/4 cup (4 tablespoons) butter, melted and slightly cooled
1 1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
1 1/2 cups boiling water

Directions:
Generously grease a 9-inch square cake pan with butter. (You can also use a 9 1/2-inch deep-dish pie pan, provided that the sides measure at least 2 inches high.) Heat the oven to 350º F.
In a large bowl, sift together the flour, sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt.
In a medium-size bowl, stir the remaining 2 tablespoons of cocoa powder into the brown sugar. Rub the mixture with your fingers, breaking up any sugar lumps, until evenly combined. Set the bowl aside.
Make a well in the flour mixture. Add the egg, milk, melted butter, and vanilla extract. Whisk the liquids to blend them, then briskly stir the entire mixture, pulling the dry ingredients in from the sides to make a uniform batter.
Scrape the batter into the buttered pan and spread it evenly with a spoon. Sprinkle the chocolate chips over the batter. Then spread all of the brown sugar mixture evenly over the top.
Slowly pour the boiling water over the batter. Place the pan on the center rack and bake the cake for 30 minutes. When it's done, the cake will be baked through, but there will be a thick layer of chocolate pudding at the bottom. Because this is difficult to check with a toothpick, it's best to rely on time to determine when the cake is finished.
Transfer the cake to a wire rack and let it cool for about 10 minutes before serving. You can cut the cake into squares or slices, or simply spoon it out of the baking dish. Serve topped with whipped cream or ice cream. 

Makes 6 to 8 servings.

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Ingredients for Chocolate Pudding:
2 1/4 cup(s) whole milk
1 large egg yolk
2 teaspoon(s) vanilla extract
3/4 cup(s) (packed) dark brown sugar
3 tablespoon(s) cornstarch
3 tablespoon(s) unsweetened cocoa powder
1/4 teaspoon(s) salt
2 ounce(s) bittersweet chocolate, chopped
1 tablespoon(s) unsalted butter, cut up
Ingredients for Butterscotch Pudding:
2 1/4 cup(s) whole milk
3 large egg yolks
1 1/2 teaspoon(s) vanilla extract
3/4 cup(s) (packed) dark brown sugar
3 tablespoon(s) cornstarch
1/4 teaspoon(s) salt
3 tablespoon(s) unsalted butter, cut up

Directions:
In a saucepan, bring 2 cups of the milk just to a boil; remove from heat. In a bowl, whisk the remaining 1/4 cup milk, yolk, vanilla, brown sugar, cornstarch, cocoa, and salt until smooth; whisk into hot milk. Cook over low heat, whisking slowly, until mixture comes to a boil. Whisk in chocolate until melted; cook 2 minutes, whisking slowly, until thick. Remove from heat; whisk in butter until melted. Scrape pudding through a fine- mesh sieve into a 1-quart measure; spoon pudding into 5- or 6-ounce glass cups. Leave at room temperature.
In a saucepan, bring 2 cups of the milk just to a boil; remove from heat. In a bowl, whisk the remaining 1/4 cup milk, yolks, vanilla, brown sugar, cornstarch, and salt until smooth; whisk into hot milk. Cook over low heat, whisking slowly, until mixture comes to a boil. Cook 2 minutes, whisking slowly, until thick. Remove from heat; whisk in butter until melted. Scrape pudding through a fine-mesh sieve into a 1-quart measure; spoon over chocolate layer. Chill until set.
Yields: 8 pudding cups

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Ingredients:
Custard layer:
1/4  cup  sugar
1/4  cup  egg substitute
1  cup  plus 2 tablespoons evaporated fat-free milk
1 1/2  ounces  semisweet baking chocolate (such as Hershey's), chopped
Cooking spray
Cake layer:
3  ounces  dark-chocolate candy bar (such as Hershey's), chopped
1/3  cup  sugar
1/3  cup  egg substitute
1/4  cup  applesauce
6  tablespoons  frozen fat-free whipped topping, thawed

Preparation:
Preheat oven to 325°.
To prepare custard layer, combine 1/4 cup sugar and 1/4 cup egg substitute, stirring well with a whisk. Cook the milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add semisweet chocolate, stirring until chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until almost set. Remove from oven; cool in pan 30 minutes. Remove ramekins from pan; drain water.
To prepare cake layer, place dark chocolate in a small glass bowl. Microwave at high 2 minutes or until almost melted; stir after 1 minute. Set aside. Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes). Add dark chocolate and applesauce; beat until well blended. Pour evenly over the custard layer. Place ramekins in baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan. Top each serving with 1 tablespoon whipped topping.

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They’re pretty simple, aren’t they? Some days we don’t feel like spending hours and hours cooking and, yet, they are pretty easy to make so that you can spend some more time outdoors! I love the one with this cute little cook; I think she was wearing her apron! Sweet!
I made the Creamy Chocolate Nutella Pudding yesterday and boy, was it delish! My husband wanted some more…
Hope you’ve enjoyed the recipes!
Happy chocolate day!


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Thank you and have a great chocolate day!

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