chocolate pudding recipe

Sweet potato chocolate pudding is a delicious, healthy, and dairy-free sweet treat with only five ingredients. Vegan and gluten-free.

Sweet Potato Chocolate Pudding

350 g baked orange-fleshed sweet potato (without skin)

hazelnuts

g cacao powder

coconut cream

maple syrup

Preheat oven to 200°C.

Wash orange-flashed sweet potatoes thoroughly and pat them dry with a dishtowel.

Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.

Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling.

Baked sweet potatoes

Place sweet potatoes, coconut cream, roasted hazelnuts, raw cacao powder, and maple syrup into a blender and process until smooth and creamy.

Serve in jars and top with chopped roasted hazelnuts.

Chocolate pudding

Skinny chocolate parfaits are a rich, creamy chocolate treat made from semi-sweet chocolate, fat-free milk, vanilla and cornstarch. Layered with a little whipped cream, it's a perfect ending to a special dinner.

Skinny Chocolate Parfaits

fat free milk

tbsp sugar

vanilla extract

cornstarch

oz 4 squares Semi-Sweet Baking Chocolate Squares

tbsp Tru Whip

In a medium non-stick saucepan, combine milk, sugar, and cornstarch; whisk well and simmer on medium-low heat, whisking constantly until mixture has thickened, about 15 to 20 minutes.

In a medium bowl whisk egg yolk.  Slowly add about a cup of the hot milk mixture to the yolk, whisking in about a tablespoon at a time to temper the egg so the egg doesn't cook.

Once the egg is tempered, whisk into the saucepan with the milk mixture.

Melt the chocolate squares in the microwave 20 seconds at a time, up to a minute, stirring in between until the chocolate is melted.  Pour melted chocolate into the sauce pan, whisk well.

Add vanilla; simmer on low for 15 minutes, whisking constantly.

Transfer the chocolate pudding into a large bowl, cover with wax paper, touching the pudding so that it doesn't allow a film to settle on top.

Refrigerate for at least two hours or overnight.

When cold, place 3 tbsp pudding into each glass, then add 2 tbsp of Truwhip in each, then 2 tbsp more pudding and top with a dollop of Truwhip.

This nostalgic dessert is supremely chocolatey, deliciously decadent, and lusciously creamy with a silky smooth melt-in-your-mouth consistency. All the things you&#039;d want in a perfect pudding and then some!

Chocolate Pudding Recipe

(100 g) granulated sugar

(24 g) Dutch process cocoa powder ((sift if clumpy))

Tbsp (18 g) cornstarch

tsp salt

(590 ml) whole milk

semi-sweet chocolate, (finely chopped)

Tbsp (28 g) unsalted butter, (cut into 1 Tbsp pieces)

tsp vanilla extract

(120 ml) heavy cream, (for serving)

sugar

In a medium saucepan whisk together 1/2 cup sugar, the cocoa powder, cornstarch and salt.

Pour in milk and egg yolks and whisk well.

Cook mixture over medium-high heat, stirring constantly and while scraping bottom and sides of pan with a rubber spatula to prevent skin from forming.

Once mixture thickens slightly and comes to a simmer (with bubbling across top surface as well not just edges), reduce heat to medium-low, immediately switch to a whisk and let simmer 30 seconds while whisking constantly.

Remove from heat and immediately strain mixture through a fine mesh strainer into a heat proof bowl. Right away add chocolate, butter and vanilla while mixture is still very hot and whisk until smooth.

Cover mixture with a sheet of plastic wrap while pressing directly against the surface of pudding to prevent a skin from forming.

Chill 4 hours.

Add heavy cream and 1 Tbsp sugar to a medium bowl and whip with an electric hand mixer on high speed until stiff peaks form.

Stir pudding a few times then spoon into individual serving dishes, top with whipped cream and garnish with shaved chocolate.

Gluten-Free VEGAN chocolate pudding pretzel pie! Nobody will guess this amazing dessert is dairy-free!

Gluten-Free Vegan Chocolate Pudding Pretzel Pie

gluten-free pretzels (crush slightly to

brown sugar

vegan butter (melted)

cocoa powder

cornstarch or arrowroot powder

organic cane sugar

salt

(not boxed) coconut milk

almond milk

dairy-free chocolate chips

vegan butter (optional)

chocolate bar or 1/3 cup dairy-free chocolate chips

coconut oil

So Delicious CocoWhip

chocolate curls or cocoa powder

Preheat the oven to 350F. Lightly grease a 9-inch pie pan with cooking spray.

Place the pretzels in a ziploc and crush into very small pieces. Pour into a bowl and add the brown sugar and vegan butter. Stir to combine.

Pour into the prepared pan and press into an even layer. Bake for 10-12 minutes until toasted. Let cool for 15-20 minutes before filling.

Make the crust:

In a heavy-bottomed saucepan, whisk together the cocoa powder, cornstarch, cane sugar and pinch of salt. Over medium heat while whisking, add the coconut milk and almond milk. Whisk until totally smooth.

Continue to whisk until the mixture comes to a gentle boil. One the mixture bubbles continue to whisk and cook for another 2 minutes until thick. Remove from the heat and stir in the chocolate chips, vanilla, and vegan butter (if using). Pour into a bowl and let cool to just about room temperature, stirring often.

Make the pudding:

Melt the chocolate and coconut oil together in the microwave at 50% power for 30-45 seconds, stopping to stir every 15 seconds. Stir until totally smooth. Pour and spread over the bottom of the prepared crust. Let set slightly before adding the pudding.

Pour the pudding into the crust. Smooth, then refrigerate until set, about 2 hour or up to 12 hours.

For the topping, place the CocoWhip in a bowl and use a hand mixer to whip until smooth, about 10-20 seconds. Spread over the pie and garnish with chocolate curls. Serve and enjoy!

For the ganache:

Silky, smooth, and creamy, this homemade Chocolate Pudding recipe is full of rich, chocolate flavor.

Chocolate Pudding

whole milk ((540 milliliters))

sugar ((100 grams))

cocoa powder ((33 grams))

unsalted butter (cubed)

In a small saucepan, combine 2 cups 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 of milk. When the chocolate milk 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. (Temperature should be about 170F 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.

Homemade chocolate pudding made on the stovetop is a creamy and satisfying dessert. Why use a boxed mix when homemade pudding is so simple and so much better tasting?

Homemade Chocolate Pudding Recipe

all-purpose flour

milk ((see note))

unsalted butter

Blend

In medium sized saucepan, blend together sugar, cocoa, flour, and salt. Add egg and mix until well blended. Slowly stir in milk until ingredients are blended.

Cook

Over medium heat, stirring constantly, bring to a boil. Cook, stirring constantly, until mixture thickens slightly, 3 to 5 minutes. Pudding will thicken more as it cools.

Stir in

Stir in butter and vanilla. If desired, divide into 4 serving dishes. Serve warm or cold.

Cover

To avoid having a skin form on top of the pudding, press plastic wrap directly on the surface of the pudding as it cools.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1588686504/qyzhjxmc5tzdo7aari4i.mp4

Homemade Chocolate Pudding

Homemade Chocolate Pudding is a classic, creamy dessert that&#039;s surprisingly easy to make…and after trying this silky, decadent chocolate pudding recipe, you&#039;ll never want store-bought again!

BEST Homemade Chocolate Pudding

milk

semi-sweet chocolate chips (melted)

unsalted butter (softened)

whipped cream & chocolate shavings

egg yolk

white sugar

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

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.

https://content.jwplatform.com/videos/OhIQDteo.mp4

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!

This Chocolate Pudding Recipe is the best classic chocolate pudding.&nbsp; So easy to make!

bittersweet or semisweet chocolate, (chopped)

whipped cream and chocolate shavings, (for topping (optional))

In a large bowl, whisk the egg yolks, sugar and cornstarch.

In a medium saucepan, combine the milk, chocolate and salt and warm over medium-heat; stir until the chocolate melts. Gradually whisk the hot chocolate mixture into the egg mixture (1/4 cup at a time), whisking quickly, until you have warmed up the egg mixture. Pour the egg mixture back into the saucepan and keep whisking until thickened- 12 to 15 minutes. Remove from heat; stir in the vanilla, then divide among 6 serving cups. Cover each with plastic wrap and refrigerate until well set (at least 2 hours).

https://mediavine-res.cloudinary.com/video/upload/t_original/v1488650938/y0ek9apyhwm5am05az2i.mp4

Super easy Classic Chocolate Pudding recipe from RecipeGirl.com.

This Oat Milk Chocolate Pudding is creamy, rich and so indulgent! It&#39;s naturally sweetened with dates and ready with just 6 ingredients.

Creamy Oat Milk Chocolate Pudding

Medjool dates (pitted)

oat milk

peanut butter

Dutch-processed cocoa powder

tsp vanilla extract ((optional))

In a saucepan, pour oat milk and add the pitted dates. Bring to a boil. Once it starts to simmer, turn the heat off and let the dates soak in the milk for at least 10 minutes. If your dates are too dry, let them soak for 20 minutes. You want them to be really soft.

Transfer to a high-speed blender and blend for about 1 minute or until really smooth. Pour the mixture back to the pot.

Add cacao powder, peanut butter, salt, vanilla extract, and whisk well. Bring to a simmer over medium-low heat.

Turn the heat to low and start whisking constantly for 3-4 minutes or until it thickens.

Pour the mixture into a medium mixing bowl and immediately cover it with plastic wrap. Make sure the plastic touches the surface of the pudding and covers it well.

Chill at room temperature for at least 1 hour before serving or overnight in the fridge. Enjoy as-is or top with coconut whipped cream.

Save leftovers in an airtight container in the fridge for up to 5 days.

This peppermint brownie pudding is the ultimate cold-weather dessert: deeply chocolatey, rich, and spoon-soft in the center with a fudgy, brownie-like edge. Baked gently in a water bath, it lands somewhere between a molten brownie and a classic pudding, with just enough peppermint to keep it festive without overpowering the cocoa. Finished with a fluffy peppermint whipped cream and a crunch of crushed candy canes, it’s a warm, cozy, dessert that you’ll love eating by the spoonful.

Peppermint Brownie Pudding Recipe by Tasty

½ lb (2 sticks) unsalted butter,

eggs,

vanilla paste

½ teaspoon peppermint extract

water,

heavy cream, cold

peppermint candy,

vanilla ice cream,

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Tasty

Make the pudding: Preheat the oven to 325°F (160°C). Lightly grease a 2-quart (9 x 13 x 2-inch) rectangular baking dish with butter, and set aside.

Sift the cocoa powder and flour together in a medium bowl, and set aside.

Melt the butter in a small saucepan over low heat. Remove from heat, and let cool for 5 minutes.

Beat the eggs and granulated sugar with a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) on medium-high speed for 5–10 minutes, until the mixture is very thick and pale yellow, and falls in ribbons when you lift the beaters.

Reduce the mixer speed to low. Add the vanilla paste and peppermint extract, and beat until just combined, about 10 seconds. Add the cocoa mixture, and beat on low speed until just combined, about 15 seconds (do not overmix).

With the mixer running on low speed, slowly pour in the cooled butter, beating until just combined, about 20 seconds, stopping to scrape down the sides of the bowl after 10 seconds.

Pour the batter into the prepared baking dish. Place the baking dish in a larger deep-sided baking pan or roasting pan. Add enough hot water to the larger pan to come halfway up the sides of the baking dish.

Place in the hot oven, and bake for exactly 1 hour (a toothpick inserted 2 inches from the side will come out only three-fourths clean; the center will appear very underbaked). Remove from the oven, and let cool for 15–20 minutes, until slightly cooled (the pudding will sink slightly as it cools).

While the pudding bakes, make the peppermint whipped cream: Beat the cold heavy cream in a large bowl using a hand mixer or stand mixer fitted with the whisk attachment on medium speed until it begins to thicken, about 1 minute. Add the powdered sugar and peppermint extract. Increase the mixer speed to medium-high, and beat until soft peaks form, 2–3 minutes (do not overmix). Cover and refrigerate until ready to serve.

Serve the pudding warm with a generous dollop of the peppermint whipped cream. Garnish with a sprinkle of crushed peppermint candies. Add a scoop of vanilla ice cream alongside if desired.

INSPIRED BY: Ina Garten's Brownie Pudding

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The most viewed chocolate pudding recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine