Best Dark Chocolate Pudding With Pretzels Recipes

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CHOCOLATE PUDDING PRETZEL PIE



Chocolate Pudding Pretzel Pie image

Provided by Mel

Categories     Pies

Time 3h40m

Number Of Ingredients 17

3 1/2 cups pretzel sticks (lightly broken in pieces to fit in the measuring cup if measuring instead of weighing)
1/4 cup light brown sugar
6 tablespoons salted butter (melted)
3 ounces semisweet or bittersweet chocolate (chips or bar chocolate)
1/4 cup heavy cream
2 1/2 cups milk
5 ounces semisweet or bittersweet chocolate (chips or bar chocolate)
5 large egg yolks
3/4 cup + 2 tablespoons sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 teaspoons vanilla extract
4 ounces cream cheese (softened)
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1 cup heavy whipping cream
Chocolate curls for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, crush the pretzels in a blender or food processor until finely chopped. Stir in the brown sugar and butter. Press the pretzel mixture into the bottom and up the sides of a 9-inch pie plate.
  • Bake for 8 minutes. Let cool for 15-20 minutes.
  • For the ganache, chop the chocolate if using bar chocolate. Place the chocolate in a small bowl. Heat the cream to just barely simmering in the microwave or on the stovetop. Pour the cream over the chocolate. Let sit without stirring for 2-3 minutes. Stir until glossy and smooth. Spread evenly over the bottom and up the sides of the pie crust (it will be a pretty thin layer, don't worry if there are a few bare spots here and there). Refrigerate until set.
  • For the pudding, in a medium saucepan, combine the milk and chocolate (chop the chocolate in pieces if using bar chocolate). Heat over medium-low until the chocolate is melted and the mixture is warm.
  • In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt. Carefully ladle in 1/2 cup or so of the warm milk mixture into the bowl, whisking vigorously (this is tempering the eggs so they don't curdle when cooked on the stovetop). Continue ladling in another one or two scoops of the milk mixture and whisk until the egg mixture is smooth.
  • Pour the tempered egg mixture into the saucepan with the remaining chocolate milk mixture, whisking constantly. Cook over medium heat, continuing to whisk the entire time, until the mixture is bubbling and thick, 4-5 minutes.
  • Off the heat, stir in the vanilla. Transfer the pudding to a bowl and cover with plastic wrap. Let the pudding come to room temperature. Spread the pudding evenly in the pie plate. Cover and refrigerate for 1-2 hours until the pudding is somewhat set.
  • For the creamy topping, whip together the cream cheese and powdered sugar with an electric mixer (I often do this in my Blendtec blender) until creamy and smooth. Stir in the vanilla and heavy cream and whip until the mixture is thick and well-combined.
  • Spread the creamy topping over the chocolate pudding. Top with chocolate curls or sprinkles, if desired.
  • Chill the pie for another 2-3 hours before serving.

Nutrition Facts : ServingSize 1 Serving, Calories 703 kcal, Carbohydrate 72 g, Protein 10 g, Fat 42 g, SaturatedFat 25 g, Cholesterol 210 mg, Sodium 560 mg, Fiber 3 g, Sugar 44 g

CHOCOLATE PUDDING AND PRETZELS



Chocolate Pudding and Pretzels image

Provided by Sunny Anderson

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 cup pretzels, lightly crushed
3 tablespoons butter, melted
1/2 cup sugar, plus 2 tablespoons
1/2 cup cocoa powder
2 tablespoons cornstarch
2 cups milk
1 egg
1/4 cup semisweet chocolate chips
Special Equipment: 4 (4-ounce) ramekins

Steps:

  • Preheat oven to 400 degrees F. On a sheet tray, gently toss pretzels, butter and 2 tablespoons sugar. Bake until sugar melts and crystallizes on the pretzels, about 10 minutes.
  • Meanwhile, in a medium saucepan, whisk together the cocoa, 1/2 cup sugar and cornstarch. Form a well in the center and slowly whisk in milk over medium heat. This helps prevent the cornstarch from clumping. Bring mixture to a boil to thicken. Remove from heat. In a small bowl, whisk a little of the milk mixture into the egg to temper. Add egg mixture to the pot of milk. Heat over low until mixture thickens to a pudding-like consistency, about 3 to 5 minutes. Mix in chips until melted and combined well. Pour pudding into ramekins. Chill at least 1 hour. To serve, top with pretzels.

DARK CHOCOLATE PUDDING



Dark Chocolate Pudding image

This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.

Provided by Melissa Clark

Categories     snack, custards and puddings, dessert

Time 4h20m

Yield 8 servings

Number Of Ingredients 13

1 large egg, plus 2 yolks
6 ounces/170 grams bittersweet chocolate, preferably 66 percent to 74 percent cacao, chopped
2 tablespoons/30 grams unsalted butter, softened
1 teaspoon/5 milliliters vanilla extract
2 1/2 cups/590 milliliters whole milk
1/2 cup/120 milliliters heavy cream
1/3 cup/67 grams light or dark brown sugar
2 tablespoons/15 grams unsweetened cocoa powder
2 tablespoons/20 grams cornstarch
1/4 teaspoon/2 grams fine sea salt
Whipped cream or crème fraîche, for serving
Chocolate shavings, for garnish (optional)
Flaky sea salt, for garnish (optional)

Steps:

  • In a small heatproof bowl, whisk together egg and yolks. Set aside.
  • Place chocolate, butter and vanilla extract in a food processor or blender but don't turn on.
  • In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don't want to overboil the cornstarch, which can cause it to thin out again.)
  • Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
  • Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 152 milligrams, Sugar 13 grams, TransFat 0 grams

DARK CHOCOLATE PUDDING



Dark Chocolate Pudding image

This dark chocolate pudding recipe has been in my family for 5-plus generations. I love the fact that I can make something similar to what my great-grandma made in her kitchen over 100 years ago. This pudding is the perfect creamy chocolate blend!

Provided by Lara C.

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 8h20m

Yield 4

Number Of Ingredients 6

1 cup white sugar, divided
2 tablespoons all-purpose flour
1 egg
2 cups milk
4 (1 ounce) squares semisweet dark chocolate (such as Baker's®)
1 teaspoon vanilla extract

Steps:

  • Mix 1/2 cup sugar and flour together in a small bowl.
  • Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
  • Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
  • Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.

Nutrition Facts : Calories 440.1 calories, Carbohydrate 75.7 g, Cholesterol 57.7 mg, Fat 12.9 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 69.4 mg, Sugar 69.4 g

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