Best Hot Chocolate Pudding Recipes

AZTEC HOT CHOCOLATE PUDDING

Steps:

• Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.
• Spoon batter into pudding dish, and smooth the top. Pour 3/4 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.
• Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.

HOT CHOCOLATE BREAD PUDDING

Steps:

• Grease a 9-by-13-inch baking dish with butter or cooking spray.
• In a large bowl, whisk the half-and-half, milk, granulated sugar, vanilla, cinnamon, salt, hot chocolate mix, whole eggs and egg yolks. Stir in the bread cubes until evenly coated. Stir in the chocolate chips and marshmallows. Transfer the mixture to the prepared baking dish. Cover and refrigerate for at least 1 hour and up to overnight.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 55 minutes to 1 hour. Let stand 10 minutes before cutting. Serve dusted with confectioners' sugar and a dollop of whipped cream.

HOT FUDGE CHOCOLATE PUDDING CAKE

Steps:

• Melt butter in a 9 inch square pan.
• Add 1/4 cup cocoa, milk, and vanilla to pan and mix well with a fork.
• Sprinkle flour, 3/4 cup sugar, baking powder and salt into pan, and mix well with a fork.
• Combine 3/4 cup sugar and 1/4 cocoa in a small bowl and sprinkle over batter - DO NOT mix it inches
• Carefully pour hot water over all and DON'T mix that in either!
• Bake 350 for 40-45 minutes.

HOT CHOCOLATE PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and salt in a large bowl. Whisk in the egg yolks and remaining 1/2 cup milk.
• Slowly add half of the hot milk to the egg mixture, whisking constantly until smooth. Gradually whisk the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil over medium heat, whisking constantly. Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla.
• Let the pudding cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until it has completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until it's smooth and creamy. Spoon into serving bowls and top with dollops of whipped cream and a sprinkling of hot chocolate mix.

HOT CHOCOLATE PUDDING CAKE A LA MODE

Steps:

• Heat oven to 350 degrees. You'll need a shallow baking dish.
• Microwave butter and chocolate in a small bowl just until melted; stir with a whisk to combine, then stir in yolk until well blended.
• Whisk flour, 3/4 cup granulated sugar, 1/3 cup cocoa, the baking powder and salt in a medium bowl until blended. Stir in 1/2 cup milk, the butter mixture and vanilla until smooth. Spread batter into an ungreased baking dish.
• Mix remaining 1/2 cup granulated sugar, remaining 1/3 cup cocoa and the brown sugar in a small bowl with fingers or a fork until blended. Sprinkle over batter.
• Heat remaining 2 cups milk in microwave just until simmering. Slowly pour over mixture in baking dish--Don't Stir.
• BAke 45 minutes. Spoon into dessert bowls. Top each serving with a small scoop of ce cream. Serve immediately or pudding layer will be absorbed by cake layer.

MEXICAN HOT CHOCOLATE JELL-O PUDDING

Steps:

• In a medium bowl, whisk together Chocolate JELL-O instant pudding, cinnamon, cayenne, and milk for two minutes.
• After five minutes the pudding will have set. Spoon into espresso mugs or small serving dishes and top with mallow bits.
• Serve immediately or refrigerate until ready to serve.

CHOCOLATE HOT CROSS BUN BREAD & BUTTER PUDDING

Steps:

• Put the cream, milk, 100g of the dark chocolate, the cocoa powder, sugar, vanilla and a pinch of salt in a saucepan over a low-medium heat and whisk until the mixture is smooth and fully combined. Pour into a large bowl to cool slightly.
• Meanwhile, split the hot cross buns and spoon 1 tsp chocolate spread over the base of each, then sandwich with the bun tops. Arrange the buns in a 5cm-deep, 30 x 20cm baking dish in a single layer, then sprinkle over the rest of the chopped dark chocolate.
• When the chocolate cream mixture has cooled to room temperature, whisk in the eggs. Slowly pour this custard over the hot cross buns, then cover and chill for 1 hr until some of the custard has been absorbed by the buns.
• Heat the oven to 180C/160C fan/gas 4. Bake for 40-45 mins until the top is golden and the custard is gently set. Leave to stand for 5 mins, then serve with ice cream, if you like.

HOT CHOCOLATE PUDDING

Steps:

• In heavy saucepan, mix sugar, cocoa powder, flour and salt.
• gradually whisk in milk until smooth.
• Cook, whisking constantly, over medium-high heat for about 5 minutes or until boiling and thickened.
• Remove from heat; whisk in vanilla.
• Divide among custard cups or dessert dishes.
• Let cool to lukewarm or serve chilled.

FROZEN MEXICAN HOT CHOCOLATE PUDDING SHOTS

Steps:

• Mix cin and chilli powder with pudding mix
• Mix milk and booze til blended
• Mix dry and wet ingredients til well blended
• Gently fold in the first tub of whipped topping til blended, then the second.
• tranfer the fluffy yummyness into a gallon zip-top baggie, or two for better handling
• snip the corner, and pipe into 1 or 2 oz disposible cups with lids
• With all lids in place, toss filled cups into another gallon baggie
• freeze til set, keep chilled

HOT FUDGE CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.
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AZTEC HOT CHOCOLATE PUDDING

Steps:

• 1. Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter. 2. Spoon batter into pudding dish, and smooth the top. Pour 3/8 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum. 3. Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.

ICE CREAM WITH HOT CHOCOLATE PUDDING (AND VARIATIONS)

Steps:

• Combine pudding mix and milk in medium saucepan; blend well.
• Cook and stir over medium heat until mixture comes to a full boil.
• Scoop ice cream into individual dessert dishes.
• Immediately pour hot pudding over ice cream and serve at once.
• ADDITIONAL FLAVOR COMBINATIONS.
• Use vanilla flavor pudding with chocolate ice cream.
• Use butterscotch flavor pudding with vanilla ice cream.
• Use coconut cream flavor pudding with vanilla ice cream.
• Use banana cream flavor pudding with either ice cream.

HOT CHOCOLATE FUDGE SPONGE PUDDING

Steps:

• Mix the dry ingredients for the base in a casserole dish.
• Add the wet ingredients make sure to mix well and keep level.
• Sprinkle the dry sauce ingredients on top then poor the boiling water on top of the dry ingredients.
• Put in microwave for 15 minutes.