Best Chocolate Almond Pudding Recipes

CHOCOLATE ALMOND BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
• Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
• Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.

CHOCOLATE ALMOND PUDDING

Steps:

• In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

CHOCOLATE ALMOND TAPIOCA PUDDING (SLOW COOKER)

Steps:

• Use a 4 qt slow cooker. Combine the milk, sugar and tapioca in the insert. Stir well to mix.
• Cover and cook on High for two to three hours. It will still be soupy at this point.
• In a medium or large mixing bowl, whisk together the eggs, almond extract, and cocoa powder.
• Remove 1/2 cup of the hot tapioca/milk mix from the crockpot, and stir into the eggs, whisking all the time. A standard ladle is 1/2 cup. Add another 1/2 cup of the hot mix, whisk thoroughly, and then another 1/2 cup. This tempers the eggs, so that they don't turn into scrambled eggs.
• Pour the egg mixture into the slow cooker and stir very thoroughly to combine.
• Cover and cook on High for 30 minutes to one hour, or until the tapioca has begun to swell and thicken.
• Turn off the slow cooker, remove the lid and let this stand an hour to thicken further. Remove to a large bowl, cover with plastic pushing the plastic against the tapioca (to prevent a skin from forming), and chill.
• Note1: I used seed tapioca, about the size of sesame seeds. I will try this using a couple of tablespoons less, to get a slightly looser consistency, although it was just fine the way it was.
• Note2: I used 2% milk, as that was what I had. I also used only 3/4 cup sugar - the original recipe calls for 1 1/2 cups, and that would have been much too sweet for me. I might double the amount of cocoa powder next time.

ALMOND CHOCOLATE CHIA SEED PUDDING RECIPE BY TASTY

Steps:

• In a medium bowl, mix the yogurt, almond milk, vanilla, honey, chia seeds, and cocoa powder together until well combined.
• Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
• Spoon the pudding into desired serving dish and top with slivered almonds and chocolate shavings.
• Enjoy!

ALMOND MILK-CHOCOLATE PUDDING POKE CAKE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon or chopstick.
• Beat 1 pkg. pudding mix and 1-1/2 cups milk in large bowl with whisk 2 min. Immediately pour 1/2 the pudding over warm cake. Pour remaining pudding over top of cake; spread to form even layer. Cool 15 min.
• Beat remaining pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Spread over cake; top with sprinkles.
• Refrigerate 1 hr.

DOUBLE CHOCOLATE BREAD PUDDING WITH ALMOND BARK

Steps:

• Scatter the bread cubes in a 9x13-inch glass baking dish. Set aside. In a heavy 3-quart saucepan, combine the cream, milk, and 1.5 cups sugar. Cut the piece of vanilla bean in half lengthwise, and scrape the tiny beans into the cream mixture. Bring the cream mixture to a simmer over medium-high heat, whisking constantly until the sugar dissolves, then whisking occasionally. Add the chocolate chips and continue cooking until the chocolate is melted, about two minutes more, whisking frequently and being sure to scrape the pan bottom clean as you whisk. Remove from heat. In a large mixing bowl, lightly whisk the eggs until frothy. Very slowly add the chocolate mixture to the eggs, whisking constantly so the eggs don't curdle. Pour this custard mixture over the bread. Let the custard sit until cool enough for you to put your hands in it, about 10 minutes. Once the custard is cool enough, toss the bread cubes with your hands, squeezing the cubes in the liquid to make sure all are well saturated. Cover and refrigerate overnight. About 3 hours before baking the pudding, remove the pan of pudding from the refrigerator, and evenly sprinkle the top with ¼ cup sugar. Let the pudding sit at room temperature for 45 minutes. Meanwhile, preheat the oven to 300°F. Once the pudding has sat 45 minutes, seal the baking dish with aluminum foil. Bake until a toothpick comes out almost clean and the pudding looks solidified with no puddles of liquid on the surface, about 2 hours. Once done, it will also start developing a few small, shallow cracks on top and there will be an irresistible smell of chocolate emanating from the oven. Remove the pudding from the oven & let sit for 15 mins at room temperature. Serving Suggestion: Cut the pudding into 8-12 equal-size rectangles and place on heated dessert plates. Drizzle 2-3 T. of the chocolate sauce on one half of each portion of pudding and the same amount of white chocolate sauce over the other half of the pudding.

WHITE CHOCOLATE ALMOND BREAD PUDDING

Steps:

• Place bread cubes in a mixing bowl. Combine half and half, almond flavoring and vanilla. Pour over bread cubes, stirring gently to soak bread. Beat together eggs and sugar. Add melted chips. Fold into bread mixture. Pour into an 8-inch sprayed square pan. Bake at 350 degrees F. 50-60 minutes, until a knife inserted in pudding comes out clean. Serve slices with raspberry sauce.

CHOCOLATE-ALMOND PUDDING FONDUE

Steps:

• In a saucepan over medium-high heat, combine the sugar and cornstarch. Slowly add the milk, whisking until combined. Cook until the mixture boils and begins to thicken. Add the chocolate. Temper the egg yolk with some of the chocolate mixture and pour the yolk into the saucepan. Cook, stirring constantly, over low heat until smooth and thick. Remove from heat and stir in the almond extract. Transfer to a serving bowl and serve with fresh strawberries, pound cake chunks, cheesecake chunks, and cookies.

ALMOND MILK CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
• Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.

WHITE CHOCOLATE, COFFEE AND ALMOND MINUTE TAPIOCA PUDDING

Steps:

• Beat first 5 ingredients with whisk in medium saucepan until blended; let stand 5 min. Add chocolate.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in extract.
• Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.

SKINNY CHOCOLATE-ALMOND PUDDING CAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
• In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
• Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
• To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.

WARM CHOCOLATE PUDDING ENCHILADAS WITH STRAWBERRY ALMOND SALSA

Steps:

• Melt chocolate and butter over simmering water in top of a double boiler.
• Pour 1/2 cup of the milk into a medium-size bowl. Whisk in the cornstarch, cocoa and 1/4 cup of the sugar.
• In a medium-size saucepan over medium heat, scald remaining 3 cups of milk and 1/2 cup of sugar by heating to just under a boil, when it begins to foam. Remove from heat, and whisk hot liquid into the cornstarch mixture. Return to heat and, while constantly scraping bottom of pan with a whisk, cook until tiny bubbles boil up for 10 seconds, no more.
• Put eggs and egg yolks in a bowl. Whisking vigorously, slowly drizzle in one cup of hot liquid. Pour everything back into saucepan. Simmer until tiny bubbles boil up again, constantly scraping bottom of pan with a whisk. Stir in Kahlua. Strain pudding, and fold in the melted chocolate and butter. Cover with wax paper to prevent a skin from forming. Set aside for one hour. Refrigerate until chilled.
• To make enchiladas, first make the crepes. Put flour, cocoa, sugar, milk and eggs in the bowl of a food processor, or blender and run at high speed for one minute. Scrape down the sides, and run for another 10 seconds. Let batter rest in refrigerator for 30 minutes.
• Place a nonstick saute pan or crepe pan over medium-high heat for one minute. Remove it from heat and, holding it with one hand, pour 1/4 cup of the batter into it. Quickly tilt it so a thin film of batter coats pan's bottom. Return pan to heat, and cook for 1 to 2 minutes, or until the top looks set but not dry and you can lift crepe with a rubber spatula and then your fingers. (Cover your free hand with a paper towel to catch finished crepe.)
• Place crepes cooked-side-up on a sheet of waxed paper, and repeat with rest of batter. You should have 8 to 10.
• Preheat oven to 400 degrees. Lightly butter a cookie sheet.
• Place a crepe, cooked side up, on a dry work surface. Drop about 1/4 cup of pudding in the center. Spread it from side to side, leaving one-inch borders. Fold bottom edge over the center of the pudding. Next, fold the right side of the crepe back to the middle; repeat with the left side. Fold the last section toward the middle to make the enchilada. Repeat with remaining crepes. These may be prepared up to a day in advance.
• Place each enchilada, seam side down, on buttered pan. Bake for 5 to 7 minutes to warm them. Serve with strawberry almond salsa.

ALMOND CHOCOLATE PUDDING CAKE

Steps:

• Position rack in center of oven and preheat to 350 degrees.
• Coat an 8x8 baking pan with cooking spray.
• In a large bowl, combine 2/3 cups of the sugar, all the flour, salt, and baking powder.
• Stir well to blend.
• Whisk in the oil, milk, and both extracts.
• Batter will be stiff.
• Scrape batter into oiled pan and smooth on top.
• In a small bowl, stir together the cocoa and remaining 2/3 cup sugar.
• Sprinkle this over the batter.
• Pour the boiling water over the batter, do not stir!
• Bake 25 to 35 minutes, or until top of cake looks crisp and crackled.
• Cool on a wire rack for 5 minutes.
• Serve warm.

WARM CHOCOLATE ALMOND PUDDING

Steps:

• In a saucepan, combine sugar, cocoa and cornstarch. Whisk in milk and egg. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from the heat; stir in extracts. Serve warm. Garnish with whipped topping.

CHOCOLATE ALMOND TAPIOCA PUDDING (SLOW COOKER)

Steps:

• Use a 4 qt slow cooker. Combine the milk, sugar and tapioca in the insert. Stir well to mix.
• Cover and cook on High for two to three hours. It will still be soupy at this point.
• In a medium or large mixing bowl, whisk together the eggs, almond extract, and cocoa powder.
• Remove 1/2 cup of the hot tapioca/milk mix from the crockpot, and stir into the eggs, whisking all the time. A standard ladle is 1/2 cup. Add another 1/2 cup of the hot mix, whisk thoroughly, and then another 1/2 cup. This tempers the eggs, so that they don't turn into scrambled eggs.
• Pour the egg mixture into the slow cooker and stir very thoroughly to combine.
• Cover and cook on High for 30 minutes to one hour, or until the tapioca has begun to swell and thicken.
• Turn off the slow cooker, remove the lid and let this stand an hour to thicken further. Remove to a large bowl, cover with plastic pushing the plastic against the tapioca (to prevent a skin from forming), and chill.
• Note1: I used seed tapioca, about the size of sesame seeds. I will try this using a couple of tablespoons less, to get a slightly looser consistency, although it was just fine the way it was.
• Note2: I used 2% milk, as that was what I had. I also used only 3/4 cup sugar - the original recipe calls for 1 1/2 cups, and that would have been much too sweet for me. I might double the amount of cocoa powder next time.

TOASTED ALMOND-CHOCOLATE PUDDING POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, stirring extract into batter before spooning into prepared muffin cups. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
• Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
• Refrigerate 2 hours. Remove from pans. Frost cupcakes with COOL WHIP; sprinkle with nuts.

WHITE CHOCOLATE ALMOND BREAD PUDDING

Steps:

• Place bread cubes in a large mixing bowl. Combine half and half, almond extract and vanilla. Pour over bread cubes, stirring gently to soak bread. Beat together eggs and sugar. Add melted chips. Fold into bread mixture. Pour into an 8-inch sprayed square pan. Bake at 350°F 50-60 minutes, or until a knife inserted in pudding comes out clean. Serve slices with raspberry sauce. Raspberry Sauce: 2 cups frozen raspberries, 3/4 cup sugar, 1 tablespoon cornstarch, 1/8 teaspoon salt, 1/2 cup fresh raspberries. Place frozen raspberries in pan to heat and add 1/2 cup sugar. Bring to a boil and add remaining dry ingredients. Cook until clear and thick. Strain to remove seeds if desired. Cool and add fresh raspberries.