Seth's Favorite Chocolate Pudding Recipe

 

Chocolate Pudding Recipe

Homemade Chocolate Pudding is ready in minutes with a few simple ingredients. It’s silky, rich, and perfect with a dollop of whipped cream and fresh berries.

CourseDessert

CuisineAmerican

Prep Time5minutes minutes

Cook Time10minutes minutes

Chill Time3hours hours

Total Time3hours hours 15minutes minutes

Servings4 servings

Calories294kcal

AuthorJohn Kanell

Equipment

• Small saucepan
• Mixing Bowls
• Plastic wrap

Ingredients

• 2¼ cups whole milk (540ml)
• ½ cup granulated sugar (100g)
• ⅓ cup unsweetened cocoa powder (33g)
• pinch of salt
• 2 large egg yolks
• 2 tablespoons cornstarch
• 2 tablespoons cold unsalted butter cubed
• 2 teaspoons vanilla extract

Instructions

• In a small saucepan, combine 2 cups (480ml) of milk, sugar, cocoa powder, and salt. Whisk until well combined. Cook over medium heat until very steam and just starting to simmer, stirring frequently.
• Meanwhile, in a large mixing bowl, whisk together the egg yolks, cornstarch, and remaining ¼ cup (60ml) of milk.
• When the chocolate milk mixture is hot, slowly whisk about a cup into the egg yolk mixture. (This tempers the eggs to keep them from scrambling.) Whisk in the remaining hot milk. Pour the mixture back into the saucepan.
• Place the saucepan back over medium heat and cook stirring constantly until the mixture bubbles. Continue cooking until thickened enough that the whisk leaves a trace when stirring in the mixture, about 3 minutes. (The temperature should also be about 170°F on an instant-read thermometer.) Remove from the heat and whisk in the butter and vanilla until melted and combined.
• Transfer the pudding to a bowl and press plastic wrap to the surface. Refrigerate until chilled, about 3 hours, or up to 4 days. Give it a good stir before dishing into serving bowls. Serve with whipped cream, if desired.

Notes

• Don't overcook the pudding. Going above 180°F can cause the pudding to turn grainy as it cools. Sarah, my Executive Editor, cross-tested this and removed her pudding from the heat at 182°F. Once it cooled, it had a grainy texture from the eggs overcooking slightly. It tasted delicious, but the texture was less ideal and not as velvety smooth.
• As the pudding sets, it becomes a little dense. I like to stir the pudding before serving to help aerate it a bit and loosen the texture slightly.
• To make chocolate shavings for the topping, run a vegetable peeler down the side of a chocolate bar.

Nutrition

Calories: 294kcal | Carbohydrates: 40g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 59mg | Potassium: 329mg | Fiber: 3g | Sugar: 32g | Vitamin A: 520IU | Calcium: 191mg | Iron: 1mg   hank You! https://preppykitchen.com/chocolate-pudding/

Choco Mallo Brownies from Julie Ewell

1/2 lb. butter
1/2 c. cocoa
2 t. vanilla
1 1/2 c. flour
1 small package mini marshmallows
2 cups sugar
4 eggs
1/4 t. salt
1 c. nuts (optional)

Cream butter, sugar, and cocoa.  Add eggs, one at a time.  Beat well after each one.  Mix in flour, salt, vanilla and nuts.  Spread in greased 9 x 13 pan.  Bake 350 degrees for 20-25 minutes.  Remove from oven and spread entire amount of marshmallows on top and return to oven for 3 minutes.  Watch carefully.  Cool.  Frost with your favorite frosting.     

and I found another recipe similar to it.  Great idea!  Thanks, Julie

Choco-Mallow Brownies

1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup all-purpose flour
1/2 tsp. baking powder
Pinch of salt
3 TB. of cocoa
1 tsp. vanilla extract
1/2 cup chopped pecans
2 cups miniature marshmallows
Chocolate Frosting

1. Cream butter in a mixing bowl; gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
2. Combine flour and next 3 ingredients, stir into creamed mixture. Stir in vanilla and pecans. Spoon into a greased and floured 9" square pan. Bake at 350 for 18 to 20 minutes. Remove from oven; sprinkle with marshmallows. Cover with foil; let stand until marshmallows melt.
3. Spread Chocolate Frosting on top of warm brownies. Cool and cut into 1 1/2" squares. Yield: 3 dozen

Chocolate Frosting:
1/4 cup butter, melted
2 cups sifted powdered sugar
3 TB. cocoa
4 or 5 TB. half and half
Combine butter, sugar and cocoa in a mixing bowl. Gradually add half and half, beating at medium speed of an electric mixer until frosting reaches spreading consistency. Yield: enough for 9" pan of brownies.

Christmas Chocolate Mouseee

 

Christmas Chocolate Mousse

Michele McNinch gave recipe  to Martin & Shauna Harker –

served at Thurs. a.m. Sealer’s gathering 2024

 

Note: I 3x this recipe to make 17 6 oz. serving dishes

 

*In top of double boiler melt:

3 cups miniature marshmallows

½ cup milk

1 4 oz. Hershey Chocolate bar, broken

(I used Hershey Milk Chocolate Symphany bar.  Next time I think I will use the regular Hershey bar.)

 

Stir over hot water in double boiler until melted and cool.

 

Whip 1 cup of whipping cream and fold into cooled chocolate mixture.  Pour into small dessert dishes and chill.  When ready to serve, garnish with a daub of whipped cream (I used a spray can of whipping cream) and further garnish with a small candy cane or a piece of fresh holly.  (I used a raspberry or strawberry on top of the whipped cream.)

 

Makes 6 servings

 

Option:  Put a whole almond in one of the individual servings of mousse.  The person that gets it receives a gift. 

 

 

*I just used a larger pan and a bit smaller pan that would fit into the larger pan to create my double boiler effect, bringing water to a boil in the larger pan.  The water went about halfway up the side of the smaller pan.

Chocolate Chip Torte from Sally Blomquist

 

Chocolate Fondue

• Mel's Kitchen Cafe
  
• 10 ounces (283 g) chopped semisweet or bittersweet chocolate (see note)
• ⅓ cup milk (preferably not skim milk)
• ⅓ cup heavy cream
• 1 teaspoon vanilla extract (see note)
• Dipping options: strawberries, bananas, small rice krispie squares, vanilla cookies, etc.

Instructions 

• In a saucepan or stovetop-proof fondue pot, combine the chocolate, milk and cream, and heat on low, stirring often, until the chocolate is completely melted and the mixture is glossy and smooth. Don't let it come to a boil.
• Once melted, stir in the vanilla extract. The fondue will likely be fairly thick. If a thinner consistency is desired, whisk in heavy cream or milk a little bit at a time until you reach the ideal consistency.
• Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.
• Serve with dippers of your choice like: strawberries, bananas, small rice krispie squares, vanilla cookies, etc.
• Leftover fondue keeps well in the refrigerator. Warm over low heat, stirring often, to reheat.

 

Frozen Chocolate Milk Mel's Kitchen Cafe

• 1 ½ cups chocolate milk (see note)
• 1 cup (142 to 170 g) dry hot chocolate mix, flavor and brand of choice (see note)
• 3-4 cups cubed ice (see note)
• Whipped cream and chocolate sprinkles or shavings, for garnish, if desired

Instructions 

• Add the milk, hot chocolate mix and ice, in the order listed, to a blender and process until smooth.
• Pour into glasses and top with whipped cream and chocolate shaving/sprinkles, if desired.

 

Pumpkin Chocolate Chip Cookies

 

Pumpkin Chocolate Chip Cookies

Soft and Chewy with lots of pumpkin flavor!

 

1 cup canned pumpkin puree (blotted)

3/4 cup salted butter (I like to use cold cut into pieces)

1/2 cup brown sugar

1 cup granulated sugar

1 tablespoon vanilla

2 1/2 cups flour

1 tablespoon cornstarch

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 1/2 cups semi-sweet chocolate chips

 

Cream butter and sugars together until smooth add pumpkin and vanilla mix another 2 min. Add dry ingredients and chocolate chips just until combined.

 

Dough will be sticky and needs to be put in the freezer for 30+ min.

 

Bake 350' for 8 min.