Best Not Your Ordinary Chocolate Pudding Recipes

HOMEMADE CHOCOLATE PUDDING WITHOUT CORNSTARCH

Steps:

• Add flour, sugar, cocoa powder, and salt to a bowl and whisk to combine.
• Add ½ cup of milk and egg yolks one at a time, whisking to combine after each.
• Set aside.
• In a saucepan, add remaining 2½ cups of milk and bring to a simmer over medium-high heat.
• Once simmering lightly, remove from heat and slowly pour hot milk into cocoa mixture, whisking constantly to combine. (You don't want to scramble the eggs!)
• Add entire mixture back into saucepan and return to the heat.
• Whisk constantly over medium-high until thickened, so the pudding leaves a "trail" as you whisk (2-3 minutes).
• Remove from heat and add chopped chocolate and vanilla, stirring until smooth.
• Transfer pudding into small containers and allow to cool. (It will thicken as it cools.)
• Serve chilled or at room temperature. Store in airtight container(s) in the fridge for 5-7 days.
• Enjoy on its own, or use to make DIY pudding dirt cups with crumbled Oreos and gummy worms!
• Yields 10 servings of pudding, in 4oz mason jars.

BEST HOMEMADE CHOCOLATE PUDDING

Steps:

• 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.

NOT YOUR ORDINARY CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and let them come up to room temperature. While they are coming up to room temp, it is wise to pre-measure and prepare for this dish. You do not want to stop whisking while it is cooking.
• Place all the dry ingredients (except the corn starch and flour) in a large bowl. Slowly mix in the milk, half the coffee and the egg yolks until you have a smooth consistency, making sure to avoid lumps.
• Melt the Earth Balance in a medium sauce pan over medium-high heat. Add the flour and whisk until the flour is fully saturated by the EB. Lower the heat and let the pan cool a bit. Let the mix continue cook for just a moment to remove the 'raw' flavor of the flour.
• Mix the corn starch and remaining coffee together and have it sitting near the stove top within easy reach, but out of the range of the heat from the stove top.
• Pour in the ingredients from the mixing bowl, raise the heat to medium-high and whisk constantly. You do not want to let this stick to the pan in any way. If you must stop stirring, remove the pan from the heat and stir until the mixture stops bubbling. After about 15 minutes of constant whisking, your pudding should be thickening nicely. If it is not, slowly start to add the cornstarch to the mix.

NOT YOUR AVERAGE CHOCOLATE CAKE

Steps:

• Set oven to 190oC-200oC.
• Grease and flour 9in cake pan or two smaller loaf pans.
• Mix all ingredients in a bowl until thoroughly mixed then pour into your pan.
• Bake until cake starts to pull away from the sides. Should be about 1/2 hr depending on which pan you use.
• Invert cake onto wire rack cooler.
• When cold, ice with your favourite frosting.
• I cheat and buy ready made frosting. Thank you Betty Crocker.
• Enjoy!

HEAVENLY CHOCOLATE PIE

Steps:

• In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.