Best Triple Chocolate Pudding Recipes

TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
• For filling:
• Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
• For topping:
• Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
• Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.

TRIPLE CHOCOLATE PEANUT BUTTER PUDDING CAKE (CROCK POT)

Steps:

• Coat a 3 1/2 or 4- quart slow cooker with nonstick cooking spray; set aside.
• In a bowl, stir together flour,the 1/3 cup sugar, 2 T cocoa powder, and baking powder.
• Add chocolate milk, oil and vanilla. Stir until batter is smooth.
• Stir in peanut butter flavored pieces, chocolate pieces and peanuts.
• Spread evenly in the bottom of the prepared slow cooker.
• Combine the 3/4 c sugar and 2 T cocoa powder.
• Gradually stir in the boiling water.
• Pour mixture evenly over batter in slow cooker.
• Cover; cook on high-heat setting for 2-2 1/2 hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean.
• Let stand in cooker 30-40 minutes to cool slightly before serving.
• To serve, spoon the warm cake into desert dishes. If desired, top with scoops of ice cream. Spoon the sauce over cake and ice cream.

TRIPLE-CHOCOLATE PUDDING

Steps:

• Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the chocolates and stir until melted and smooth. Remove the bowl from the saucepan.
• Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
• Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking oftenand scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.
• Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like a skin on your pudding, do not cover.) Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped cream and shaved chocolate.

TRIPLE CHOCOLATE BREAD PUDDING

Steps:

• Tear the bread into chunks approximately 1 inch square.
• Toss them in a bowl with the melted butter, walnuts, and chocolate chunks.
• Spread the mixture in a buttered 9 x 13 x 2 baking dish.
• Beat the eggs slightly.
• Beat in the sugar, cocoa, salt, chocolate milk, and vanilla.
• Pour this mixture over the bread.
• Let it stand for at least 1/2 hour.
• With a broad spatula, occasionally push the bread down into the liquid as it soaks.
• Preheat the oven to 350.
• Bake for 30 to 40 minutes until the pudding is puffed and just set.
• Rush it to the table and serve with vanilla ice cream or whipped cream.

TRIPLE CHOCOLATE BREAD PUDDING

Steps:

• For the bread pudding base: Preheat the oven to 325 degrees F.
• Bring the cream to a boil in a saucepan over medium-high heat. Put the milk chocolate and bittersweet chocolate in a bowl and pour the cream over it. Allow to sit for a couple minutes and stir until smooth.
• Whisk together the sugar and egg yolks in a large mixing bowl. Slowly whisk the hot chocolate mixture by the ladleful into the egg yolk mixture until fully incorporated.
• Add the vanilla and pinch of salt. Then strain through a fine-mesh strainer.
• Place the chopped white chocolate in the bottom of the ramekins. Place the cubed bread on top. Pour the bread pudding base over the chopped white chocolate and bread and allow the bread to soak until absorbed, 30 to 45 minutes.
• Bake in a water bath at 325 degrees F until the pudding is firm when lightly pressed in the center with a finger, about 1 hour 15 minutes (depending on your oven).
• For the ganache: Bring the cream to a boil in a small saucepan. Add the chocolate and stir until completely melted. Stir in the orange liqueur.
• Carefully remove the ramekins from the water bath using a large spatula and tongs. Cover each pudding with 3 tablespoons ganache and drizzle with the Toasted Caramel Praline Sauce.
• Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop.
• Combine 1 cup sugar and 3 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat and add the toasted chopped walnuts.
• Spread out on a parchment-lined baking sheet and let cool to set, 10 to 15 minutes. Break into small pieces for caramel sauce.
• Combine the remaining 1 cup sugar and 4 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat, add the cream and stir to combine. Add the butter and then the pieces of toasted walnut praline and stir until dissolved.

TRIPLE CHOCOLATE RASPBERRY BREAD PUDDING

Steps:

• 1. Preheat oven to 325 degrees. Grease bottom and sides of a 13x9, or comparably sized oven-safe casserole dish.
• 2. Place half the bread cubes in the greased pan. Sprinkle with half the raspberries and half the chocolate morsels. Top with remaining bread cubes, raspberries, and morsels, and set aside.
• 3. In a large bowl, beat the eggs then whisk in the milk/iced coffee/cream combination (or just milk), vanilla, and liqueur.
• 4. In a separate bowl, whisk together the sugar, brown sugar, cocoa, and cinnamon. Add to the milk/egg mixture and whisk until sugars are dissolved.
• 5. Gently, pour the egg mixture over the cubed bread, raspberries, and morsels in the baking dish. Press down gently on the top, with back of a spatula so all bread is covered. Let sit 20 minutes WITHOUT STIRRING, until most of the bread is moist and liquid absorbed. Top with walnut halves.
• 6. Bake for 1 hour or until a knife inserted comes out mostly clean (melted chocolate and raspberry may stick to the knife and the center should still be a little moist, but not soupy.) . Mainly the egg mixture should be set around outside of dish and only slight movement in the center. The pudding will continue to cook once removed from the oven.
• 7. Serve warm, or cold with whipped cream (optional.)

TRIPLE CHOCOLATE PUDDING

Steps:

• In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, pour in the milk whisking until smooth. In a thin stream, add in the half-and-half and whisk until smooth.
• Pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Transfer the custard to a mixing bowl.
• Fill a large bowl with ice cubes, rest the mixing bowl on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently with a rubber spatula, about 15 minutes.
• Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups or mugs.
• Refrigerate until well chilled. Serve cold with dollops of whipped cream.

TRIPLE CHOCOLATE PUDDING MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Prepare a muffin tin by lining with paper liners or spraying with nonstick cooking spray.
• Mix together the dry ingredients in a large bowl, but save the baking melts for the end.
• Add the wet ingredients and mix until batter forms. Don't over mix-- lumps are okay!
• Fold in the Hershey's baking melts.
• Spoon approximately 1/4 cup of batter into each muffin cup.
• Bake for 20 minutes until toothpick inserted comes out clean.
• Let cool on a wire rack.

TRIPLE-CHOCOLATE CHOCOLATE PUDDING

Steps:

• Bring 1 inch of water to a simmer in a medium saucepan over low heat. Place butter in a heatproof bowl set over (but not touching) simmering water and melt butter. Add semisweet and unsweetened chocolates and let stand, stirring often, until melted and smooth. Remove bowl from heat and set aside.
• Heat milk and 1/3 cup sugar in a medium saucepan over low heat until it begins to steam. Meanwhile, whisk remaining 2/3 cup sugar, cocoa, cornstarch, and salt in a medium heatproof bowl. Add eggs, yolk, and cream; whisk until well combined. Gradually whisk in half of the hot milk mixture. Add cocoa mixture to saucepan with remaining milk mixture and bring to a boil over medium heat, whisking often, making sure to whisk into the corners of the pan. Reduce heat to low and let boil for 30 seconds.
• Remove from heat. Add melted chocolate mixture, rum, and vanilla; whisk until combined. Pour into six 6-ounce glass jars or individual bowls. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Pierce the plastic with the tip of a knife a few times and let cool to room temperature, about 1 hour.
• Transfer puddings to a refrigerator; refrigerate until chilled, at least 2 hours and up to 3 days. Serve topped with whipped cream and garnished with chocolate shavings.

TRIPLE CHOCOLATE-PEANUT BUTTER PUDDING CAKE

Steps:

• 1. Spray inside of slow cooker with cooking spray.
• 2. Stir together the flour, 1/3 cup sugar, 2 tbsp. cocoa powder, and baking powder in medium bowl. Add milk, oil, and vanilla; stir just till moistened. Stir in the peanut butter chips, the chocolate chips and walnuts. Spread onto bottom of slow cooker.
• 3. Combine 3/4 cup sugar & 2 tbsp. of cocoa powder in medium bowl. Gradually stir in the boiling water. Pour over cocoa mixture in slow cooker.
• 4. Cover and cook on high setting for 2 to 2 1/2 hours. Serve with Vanilla ice cream & Hershey bar pieces on top. 10 points per serving

TRIPLE CHOCOLATE BREAD PUDDING (WHITE CHOCOLATE SAUCE)

Steps:

• In a sauce pan on medium heat, heat cream, sugar, and milk until sugar dissolves, stirring occasionally.
• Add 6 oz. of chocolate, stirring with a wire whisk and remove from heat. Keep stirring until mixture is smooth and chocolate melts completely.
• Gradually in eggs and vanilla until well combined.
• Place bread in shallow 1 1/2 quart or 8 x 8 glass or ceramic baking dish. Pour chocolate mixture over bread and mix it together.
• Cover and refrigerate 30 minutes stirring occasionally.
• Sprinkle rest of chocolate chips on top of bread mixture.
• Bake at 300, uncovered, 40 - 45 minutes until set.
• Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later.
• FOR WHITE CHOCOLATE SAUCE.
• In a small sauce pan, heat cream and white chocolate chips together. Stir over med-low heat constantly stirring until chips are all melted.
• Serve over bread pudding.

EASY LAYERED TRIPLE-CHOCOLATE PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
• Spoon 1-1/2 cups pudding into crust; top with cookies. Stir 1-1/2 cups COOL WHIP and vanilla into remaining pudding; spoon over cookie layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

TRIPLE-CHOCOLATE BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Place bread in 8-inch square baking dish sprayed with cooking spray.
• Whisk eggs and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Pour over bread; sprinkle with 1/2 cup chopped chocolate.
• Bake 30 min. or until center is almost set. Cool slightly.
• Microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended.
• Serve pudding topped with chocolate sauce.

TRIPLE CHOCOLATE "BREAD" PUDDING

Steps:

• Preheat over to 325 degrees F., and grease a 9 inch square pan.
• Beat eggs together in medium size bowl and stir the chocolate milk and almond flavoring.
• Fold in doughnut pieces gently.
• Add chocolate chips and stir gently to combine.
• Allow to sit and soak up the milk mixture 10 minutes.
• Bake at 325F for 45-50 minutes, or until set.
• Serve warm alone or with vanilla sauce.

TRIPLE CHOCOLATE PUDDING DUMP CAKE

Steps:

• Preheat oven to 350 degrees. Spray or grease an 8 inch square pan, (I used glass) set aside.
• Prepared pudding mix with 1 1/2 cups milk. Using a large mixing bowl, add prepared pudding into dry cake mix along with the 2 tablespoons milk and vanilla extract. Stir with a wooden spoon or heavy rubber spatula until all is combined. Make sure you dig deep to incorporate all the dry mix. Batter will be very thick. Spread evenly into prepared pan and scatter chips over top.
• Bake for about 25 minutes. Try not to over bake. Wooden skewer or toothpick should come out with moist crumbs. Let cool on a wire rack.
• Sprinkle with powdered sugar. Slice into 9 or 12 squares and ENJOY!

TRIPLE CHOCOLATE PUDDING RECIPE - (4/5)

Steps:

• In a medium bowl, whisk together sugar, cornstarch, and salt until well combined. Set aside. In a small saucepan over medium heat, combine coconut milk, cocoa powder and chocolate chips until chips have melted into the milk, whisking continuously. Once chips have melted, pour in the dry ingredients and continue whisking until pudding begins to boil. Turn down heat, and stir until pudding thickens and coats the back of a spoon. Remove from heat, stir in vanilla, and pour into individual serving cups. Serve warm or chilled. Pudding thickens as it cools.