Best Silky Chocolate Pudding Recipes

Silky Chocolate Pudding (Vegan) image

Provided by duonyte

Categories Dessert

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup pitted dates, packed
2 1/2 cups almond milk or 2 1/2 cups coconut milk
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 ripe avocado
1 teaspoon vanilla

Steps:

In a blender, pour the hot water over the dates and let them stand 10-15 minutes or so to soften. (you can use a hot non-dairy milk, but it tasted just great using only water).
After they have soaked, add the flesh of the avocado and all remaining ingredients. Blend on high, scraping down sides as necessary, until smooth.
You can eat it warm, but it tastes best if you can refrigerate it for 2 to 3 hours in an airtight container. Nice with raspberries on top. You can also freeze to make fudgiscles, we were told.

Homemade Silky Chocolate Pudding image

Provided by Tessa Morales

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 cup granulated sugar
6 tablespoons unsweetened cocoa powder (like Droste)
1/4 cup cornstarch
1 pinch salt
1 1/2 cups milk
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

In a heavy-bottomed saucepan, stir together granulated sugar, cocoa, cornstarch and salt Slowly pour in 1 ½ cups milk, stirring or whisking to create a lump-free mixture Stir in 1 cup heavy cream.
Place saucepan over medium heat and, stirring gently and continuously scraping bottom and sides of pan, bring mixture to a boil (boil 1 minute) Remove from heat.
Stir in 1 teaspoon vanilla extract.
Pour pudding into stemmed glasses or custard cups or other container.
Chill at least 1 hour.

Nutrition Facts : Calories 461, Fat 26.5, SaturatedFat 16.4, Cholesterol 94.3, Sodium 108.7, Carbohydrate 55.2, Fiber 2.8, Sugar 37.8, Protein 5.8

SILKY CHOCOLATE PUDDING image

Categories Dessert

Yield 4-6 people

Number Of Ingredients 6

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick)
1 teaspoon pure vanilla extract

Steps:

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla. 2. Strain through a fine-mesh strainer (or skip this step if you're a slacker like me who is absolutely certain that there is nary a lump her puddin') into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes. 3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).