Who has a great chocolate pudding recipe?!
Answers: bobby flay aint helping. homemade. no jello
CHOCOLATE PUDDING
2 squares chocolate
pinch of baking soda
2 eggs, separated
1/2 cup sugar
1 T butter
2 cups milk
1 tsp vanilla
Separate the eggs. Melt chocolate in a little water with a pinch of soda in a double boiler. Reduce heat.
Beat the egg yolks. Stir a spoon of the chocolate into the beaten eggs. Add the egg mixture slowly into the chocolate, stirring briskly. Add most of the the sugar gradually (reserve a T for the egg whites) and continue stirring constantly until the mixture thickens.
Remove from heat.
Beat the egg whites with 1 T sugar and the vanilla until stiff. Fold into the pudding mixture while still hot.
Chill several hours before serving
JM
JELLO is awful so i'd do a Chocolate Mousse.
this is for Chocolate Cornstarch Pudding its just like chocolate pudding but way betteINGREDIENTS
1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract
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DIRECTIONS
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.r.
THis is my personal recipe. What I've listed below makes quite a lot, so you can cut it in half if it sounds like too much. It's my favorite comfort dessert, so I tend to make an extra-large batch. The quantities below make about 8 servings.
4 oz. unsweetened chocolate (Bakers works well), finely chopped
4 cups whole milk
1/4 cup cornstarch
3/4 cup sugar
pinch salt
1 tsp. vanilla
1 1/2 cups heavy whipping cream
1 tsp. vanilla and/or 1 Tbsp. rum
2 tbsp. sugar
In a medium bowl, whisk together the cornstarch, sugar and salt. Slowly add 1/2 cup of cold milk, whisking until the mixture is smooth. Heat the remaining 3 1/2 cups of the milk to just below boiling in a large saucepan. Turn off heat, stir in chocolate, and let it melt thoroughly. Whisk the chocolate and milk together well. Stir about 1/2 cup of this hot mixture into the cornstarch paste, whisking to insure that it stays smooth. Pour it all back into the saucepan with the rest of the milk and chocolate, stirring constantly. Heat gently until the mixture is just boiling, stirring until it thickens to a custard consistency, and thickly coats a spoon. Remove from heat, and beat in the vanilla.
Pour into a large serving dish, or into individual ramekins or bowls. Let cool to room temperature, and refrigerate until chilled. Whip the chilled cream until stiff, beating in the sugar and vanilla or rum. Top the large pudding with cream, or dollop it on top of individual servings, and enjoy.