Best Rich Chocolate Pudding Recipes

RICH CHOCOLATE TAPIOCA PUDDING

Steps:

• Mix milk, salt, and tapioca in 3 quart saucepan. Cook and stir until begins to thicken.
• Separate egg yolks from whites. Set whites aside.
• Mix egg yolks, sugar, and cocoa in separate saucepan. Heat and mix until creamy. Add cocoa mixture to tapioca mixture and heat until boils and thickens, stirring constantly. Add vanilla.
• Remove from heat. Beat egg whites until stiff then fold whites into tapioca mixture. Pudding may be eaten warm or refrigerated. My family prefers to eat it cold.

RICH, EASY, OLD-FASHIONED CHOCOLATE PUDDING

Steps:

• In a medium saucepan, stir together 1 cup half and half and the cornstarch until smooth. Add remaining half and half. Over low heat, bring mixture to a simmer, stirring constantly to prevent sticking. Remove from heat.
• Put chocolate and Amaretto in a small bowl; microwave on high 20 seconds. Stir until chips are mostly melted.
• Return milk to low heat. Add chocolate; stir continuously, scraping pan, until thick.
• Cool. Serve chilled or at room temperature.

RICH CHOCOLATE PUDDING

Steps:

• Place chocolate chips and confectioners' sugar in a blender; cover and process until the chips are coarsely chopped. , In a small saucepan add milk and butter. Bring to boil over medium heat. Add to blender; cover and process until chips are melted and mixture is smooth. , Pour into six individual serving dishes. Chill until set. Garnish with whipped topping and miniature chips if desired.

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.

RICH CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa and cornstarch, whisk in milk until smooth.
• Whisk over medium to medium-high heat and bring to a boil. Boil for 2 minutes.
• Remove from heat, stir in semi-sweet chocolate, butter and vanilla. Chill.

RICH CHOCOLATE PUDDING

Steps:

• In medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat.
• Add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min).
• Lower heat to medium-low and add chocolate and stir until it is melted and mixed in well.
• Continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes.
• Then add vanilla in and put into bowls.
• Eat now, or put into fridge until ready to eat.

AUNT ROCKY'S RICH MICROWAVE CHOCOLATE PUDDING (LCHF, GLUTEN FREE, KETO)

Steps:

• Whisk confectioners' sweetener, cocoa powder, glucomannon, and salt together in a large microwave-safe bowl or measuring cup; pudding will bubble up during cooking.
• Combine cream, water, and vanilla extract in a separate bowl. Whisk gradually into the cocoa mixture until no dry spots remain. Add chocolate pieces.
• Microwave the pudding on high for 1 minute. Whisk briskly and continue cooking, whisking every 40 seconds, until bubbling and chocolate is melted, about 3 minutes. Pour into seven 4-ounce ramekins or serving dishes. Cover with plastic wrap and refrigerate until thoroughly chilled, at least 30 minutes.

RICH CHOCOLATE PUDDING (STOVETOP VERSION)

Steps:

• 1. Coarsely chop the chocolate.
• 2. Set aside.
• 3. Stir sugar and cornstarch together in small saucepan until thoroughly blended.
• 4. Gradually stir in milk until blended.
• 5. Add chopped chocolate.
• 6. Cook, stirring over medium heat until chocolate is melted and mixture begins to boil.
• 7. Cook, stirring, until thickened, about 5 minutes.
• 8. Stir in vanilla and salt.
• 9. Pour into 4 custard cups.
• 10. Cool at room temperature before serving.
• 11. Whip cream, if used, and add a spoonful to each pudding.
• 12. Dust with cocoa powder or garnish with cherries or other berries of your choice.

EASY, RICH CHOCOLATE PUDDING

Steps:

• Melt chocolate in a saucepan or in the microwave and allow to cool slightly.
• Sift cocoa, corn starch, sugar and salt together in a large, heavy-bottomed saucepan.
• Slowly whisk in the half and half, then the egg yolks, then the milk.
• Stir in the chocolate (it will look curdled and clumped, but will melt together with cooking).
• Bring mixture to a boil over medium-high heat, whisking constantly and scraping the sides and bottom of the pot.
• A splatter screen might be helpful here if your pot is not very deep.
• As the pudding reaches the boiling point it will darken and thicken.
• When it boils, reduce heat to medium and stir with a wooden spoon for about two minutes, until it has reached the appropriate pudding consistency.
• Stir in butter and vanilla.
• Serve warm or chilled.

LIGHT 'N' RICH CHOCOLATE PUDDING

Steps:

• In a saucepan, combine sweetener, cocoa and cornstarch. Whisk in the milk. Simmer, stirring constantly, until thickened, about 5 minutes. Stir in the vanilla. Cool.

RICH CHOCOLATE PUDDING / CREAM PIE FILLING

Steps:

• Combine 1/2 cup sugar and 2 cups milk; heat until it's just about to boil.
• While the milk/sugar is heating, combine the remaining ingredients (egg yolks, sugar, 1/4 c flour, cocoa, salt, 1/4 c milk) EXCEPT for butter and vanilla in a blender or mixer on low. The goal is to mix it absolutely smoothly without lumps, not add a bunch of air to it.
• Combine the two mixes and return to the saucepan.
• Adjust the heat to medium high and bring to a boil for five minutes, stirring constantly until thickened. (NOTE: It never takes me five minutes to get to this point.).
• Remove from heat; immediately stir in 2 Tablespoons butter or margarine and 1 teaspoon vanilla.
• Pour into (cooked) pie crust or pudding dishes and refrigerate.
• Note: if you're using this for a pie, a beautiful meringue can easily be made with the three egg whites you'll have left over from this recipe. I'd suggest looking up #28458 and referring to those directions for how to create it -- remember to leave your crust with about ten minutes left to bake so that you don't burn it while toasting the meringue.

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.

RICH CHOCOLATE CHERRY BROWN RICE PUDDING

Steps:

• Preheat oven to 350f degrees.
• Whisk together, buttermilk, egg, honey and cocoa until smooth.
• Add cooked rice and mix well.
• Rough chop half the cherries, add to rice mixture.
• Reserve the other half of the cherries for garnish.
• Pour the rice mixture into a greased (I use butter) 8x8 inch baking dish.
• Set baking dish into a roaster or other baking dish that it will fit into and pour boiling water into the other dish so that it comes about half way up the side of the dish filled with the rice pudding.
• (I do this after I have placed it on the oven rack for safety sake).
• Use the middle oven rack.
• Bake at 350f degrees for approximately 30 minutes or until the centre of the pudding is set, also depending on how dry you like your rice pudding, adjust cooking time accordingly.
• Remove from oven and roaster and set on a rack to cool.
• When cooled, spoon into 4 to 6 dessert cups, garnish with whipped cream, whole cherries and shaved chocolate.
• (I put a couple of whole cherries and some shaved chocolate in the bottom of the dessert cup also).
• They look very nice in a wine glass or just an ordinary glass.

RICH CHOCOLATE PUDDING CAKE

Steps:

• In a large bowl, beat the sugar, sugar substitute, butter and vanilla. Combine the flour, cocoa, baking powder and salt; add to sugar mixture alternately with milk. Spread into an 8-in. square baking dish coated with cooking spray. , For topping, in a small bowl, combine the sugars, sugar substitute and cocoa. Sprinkle over batter. Pour water over topping. Bake at 350° for 37-42 minutes or until top is set and edges pull away from sides of dish. Serve warm with ice cream.

RICH CHOCOLATE PUDDING

Steps:

• Combine sugar, cocoa and cornstarch in medium saucepan; whisk in milk. Cook over medium-high heat, stirring frequently, until mixture boils; boil 1 minute, stirring mixture constantly.
• Beat egg in small bowl. Whisk about 1⁄2 cup hot milk mixture into egg; whisk egg mixture back into milk mixture in saucepan. Cook over medium heat 2 minutes, stirring mixture constantly.
• Remove pudding from heat; stir in vanilla and butter. Pour into 4 individual serving dishes. Serve warm or cover and refrigerate until ready to serve.
• Serve pudding with banana slices, mandarin orange segments and chocolate hip cookies, if desired. Or top with scoops of ice cream or frozen yogurt and a sprinkle of grated chocolate.