Best Creamy Chocolate Pudding Recipes

CREAMY CHOCOLATE PUDDING PARFAIT

Steps:

• In a medium pot combine milk and vanilla pudding mix, place over medium heat whisking constantly. Bring to a boil while continuing to whisk the mixture.
• In 3 medium bowls place white, dark and milk chocolate chips. Combine reserved chips together in a small bowl, mix and set aside.
• Remove mixture from the heat and evenly divide the hot pudding over the 3 bowls. Wait 1 minute then whisk the mixture to incorporate and melt the chips into the pudding.
• Set up 3 resealable bags into 3 large glasses so that it will be easy to pour the warm pudding into the bags. Pour the pudding into separate bags. Tie the bags closed with a twist tie. Place pudding into the refrigerator for 2 hours, or until pudding is chilled and set.
• Cut off the corner of each bag. Pipe each of the pudding mixtures evenly into 6 champagne glasses starting with the dark chocolate, white chocolate and ending with milk chocolate.
• Garnish with reserved chocolate chips.

SMOOTH AND CREAMY CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in the milk until smooth, then whisk in the cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
• Remove the pan from the heat and add the chocolate chips and vanilla. Let stand until the chocolate is melted, about 5 minutes, then stir gently until the pudding is smooth.
• Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or cover and refrigerate for at least 30 minutes or up to 8 hours to serve chilled and firm. Serve with whipped cream.

LIGHT & CREAMY CHOCOLATE PUDDING

Steps:

• In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.

CREAMY MILK CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a saucepan combine the first 4 dry ingredients.
• Add in milk and half and half cream; cook over medium heat stirring/whisking until thickened and just at a slight bubble (do not boil hard) remove from heat.
• Immediately pour into serving dishes allow to sit at room temperature until cooled.
• Enjoy warm or refrigerate until cold.

CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY

Steps:

• Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential.
• Set oven temperature to 275 degrees F.
• Move shelf to low center and keep dish near the front so you can just reach in and stir.
• Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking.
• Cook for 40 minutes, reach in with fork and stir.
• Cook for another 40 minutes, reach in and stir.
• By this time the rice might have started swelling.
• Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can.
• Cook for another 30 minutes and stir, most of the rice will not have clumped again.
• Fairly early on a skin will form on top, just stir it all back in each time until the last.
• After another 30 minutes, it should be about done so stir once more.
• Some of the rice should be floating near the top and it will look runny.
• Bake another 20 to 30 minutes; I let skin form on the final cooking.
• Remove from oven and set on trivet to cool.
• It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience.
• If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice.
• It thickens as it cools.
• Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots.
• If it works for you, you can add cinnamon, raisins, or try other ideas.
• I don't know what would happen if you warmed the milk first but I think it wouldn't be the same.
• The cooking time may be up to 1/2 hour more than stated.

CREAMY CHOCOLATE PUDDING

Steps:

• Sift all dry ingredients together in a bowl and mix until combined.
• Place mixture in a medium saucepan.
• Stir in just enough milk to create a smooth paste. (I use a wire whisk).
• Gradually mix in remaining milk.
• Cook over medium heat and stir slowly and constantly until mixture thickens and starts to boil. Let it boil another 30 seconds or so, gently stirring constantly.
• Remove from the heat and gently stir in vanilla.
• Pour pudding into 3 or 4 dessert dishes and chill until set, about 4 hours.

CREAMY CHOCOLATE RICE PUDDING

Steps:

• In a large saucepan, combine the milk, rice, sugar and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 40-45 minutes or until thick and creamy, stirring often. Remove from the heat; stir in vanilla. , Place 1 cup chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Slowly stir into rice mixture. Cover and refrigerate for 1 hour., Stir in remaining chips. Spoon into dessert dishes. Cover and refrigerate for at least 4 hours. Serve with whipped cream if desired.

THICK & CREAMY CHOCOLATE COCONUT CHIA PUDDING

Steps:

• Add the coconut milk, cocoa powder, and maple syrup to a small bowl. With a whisk, beat well, until all of the cocoa powder is incorporated, about 1 minute. Taste and add more maple syrup for a sweeter pudding, if desired.
• Stir in the chia seeds and the salt.
• Cover and refrigerate for at least 2 hours, up to 2 days. Stir. Scoop into individual bowls or cups and top with sweetened flaked coconut.
• Keeps refrigerated in an airtight container for 2-3 days.

CREAMY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, combine cornstarch and milk until smooth. Add chocolate chips. Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice. , Pour into dessert dishes. Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.

VERY EASY RICH AND CREAMY CHOCOLATE PUDDING

Steps:

• In blender, process chocolate chips and powdered sugar until coarsley chopped.
• In saucepan on med heat, bring half and half and butter to a boil.
• Add to blender.
• Cover and process until melted and smooth.
• Chill.

EASY CREAMY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, combine cornstarch and milk until smooth.
• Add chocolate chips.
• Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice.
• Pour into dessert dishes.
• Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.

CREAMY CHOCOLATE & VANILLA PUDDING RIBBON PIE

Steps:

• Heat oven to 350ºF.
• Mix wafer crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.
• Beat chocolate pudding mix and 1 cup milk in medium bowl with whisk 2 min. Beat vanilla pudding mix and remaining milk in separate bowl with whisk 2 min. (Mixtures will be thick.) Gently stir 1 cup COOL WHIP into each flavor of pudding.
• Spread chocolate mixture onto bottom of crust; cover with layers of vanilla mixture and remaining COOL WHIP. Refrigerate at least 3 hours.

CREAMY CHOCOLATE PUDDING

Steps:

• In a medium saucepan, combine cornstarch, cocoa, and sugar.
• Mix well.
• Gradually add milk, stirring to dissolve cornstarch and cocoa.
• Cook over medium heat, stirring, until mixture comes to a boil.
• Continue to cook 2 to 3 minutes, stirring,.
• Remove from heat and stir in vanilla.
• Spoon pudding into 4 custard cups.
• Chill.

CREAMY CHOCOLATE MINT PUDDING PARFAIT

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
• Stir in COOL WHIP.
• Layer pudding mixture, cookie crumbs and berries in 6 parfait glasses.

CREAMY CHOCOLATE-PISTACHIO PUDDING PARFAIT

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
• Stir in COOL WHIP.
• Layer pudding mixture, cookie crumbs and berries in 6 parfait glasses.

CREAMY CHOCOLATE PUDDING PARFAIT

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
• Stir in COOL WHIP.
• Layer pudding mixture, cookie crumbs and bananas in 6 parfait glasses.

CREAMY CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups heavy cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
• Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate and cook, whisking until chocolate is melted, about 1 minute. Remove from heat and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate until completely set, about 1 hour.
• Whip remaining cup of heavy cream to soft peaks, and serve with the pudding.

BAILEY'S CREAMY CHOCOLATE PUDDING

Steps:

• Combine sugar & cornstarch in a heavy, medium saucepan.
• Add milk& whisk until dry ingredients are dissolved.
• Whisk in egg yolk & cream.
• Cook, over medium heat, stirring constantly, until the mixture comes to a full boil & thickens.
• Remove from heat & whisk in Bailey's.
• Add chocolate & whisk until melted& smooth.
• Pour pudding into ramekins or serving dishes.
• Let cool slightly & cover the tops with plastic wrap to prevent a skin from forming.
• Refrigerate until chilled- a minimum of 2 hours.
• To serve, garnish with chocolate curls or cocoa powder or whipped cream or all three!

RICH AND CREAMY CHOCOLATE PUDDING

Steps:

• In a medium saucepan, combine sugars, cocoa powder, cornstarch, and espresso powder.
• Gradually stir in milk.
• Cook and stir over medium heat until thickened and bubbly; reduce heat.
• Cook and stir for 2 minutes more.
• Remove from heat; stir in butter and vanilla.
• Place saucepan in a large bowl filled with ice water.
• Stir pudding constantly for 2 minutes to cool quickly.
• Transfer to a medium bowl.
• Cover surface of pudding with plastic wrap.
• Refrigerate 2 to 24 hours.
• To serve, top with sliced banana and/or crystallized ginger.

MEXICAN FLAIR CREAMY CHOCOLATE PUDDING

Steps:

• 1. In a medium saucepan, whisk first 3 ingredients.
• 2. Over medium heat, whisk in the milk and chocolate.
• 3. Keep stirring until chocolate is melted and mixture becomes thick and bubbly. Then cook another 2 minutes.
• 4. Add about 1/4 cup of the pudding to the egg yolks and stir quickly to temper the eggs.
• 5. Now, stir the egg mixture into the pan of pudding. Stir in the cinnamon and red pepper and continue cooking another 2 minutes.
• 6. Remove pan from heat and stir in the butter and vanilla.
• 7. Pour into individual serving dishes or pre baked pie shell.
• 8. Cover each dish or pie with plastic wrap and push down to cover the pudding completely, to keep from getting a tough skin on pudding, while cooling. When ready to serve...add a dollop of whipped cream and some shaving of chocolate if desired.