How do you make good chocolate pudding ?!
With basic indgredients and I know you can use only one egg in this recipe but I just dont know what it is !. Thanks <3Www@FoodAQ@Com
Answers:
Just follow this recipe!.!.!. this came to me years ago from a then-84 year old lady who used to make this for her children as an after school snack!. Simple and easy, once you taste this, you'll never settle for a jello pudding mix again!
Miss Rachel's Chocolate Pudding
1 cup sugar
5 tablespoons flour
1/4 cup cocoa
2 egg yolks
1 1/2 cups milk
1 tablespoon real butter
1 teaspoon vanilla
Mix sugar, flour, and cocoa in saucepan!. Beat egg yolks into milk and add gradually to flour/sugar/cocoa mixture!. Bring to a slow boil stirring continuously over medium heat!. When pudding thickens remove from heat and stir in butter and vanilla!.
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Miss Rachel's Chocolate Pudding
1 cup sugar
5 tablespoons flour
1/4 cup cocoa
2 egg yolks
1 1/2 cups milk
1 tablespoon real butter
1 teaspoon vanilla
Mix sugar, flour, and cocoa in saucepan!. Beat egg yolks into milk and add gradually to flour/sugar/cocoa mixture!. Bring to a slow boil stirring continuously over medium heat!. When pudding thickens remove from heat and stir in butter and vanilla!.
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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!.Www@FoodAQ@Com
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!.Www@FoodAQ@Com
try this one its highly rated on a cooking website that i frequent and i'm now going to try it tonight!!!
Preparation Time 15 minutes
Cooking Time 45 minutes
Ingredients (serves 6)
Melted butter, to grease
150g (1 cup) self-raising flour
100g (1/2 cup) caster sugar
2 tbs cocoa powder
125ml (1/2 cup) milk
50g butter, melted
1 egg, lightly whisked
Thickened cream, to serve
Chocolate sauce
155g (3/4 cup, firmly packed) brown sugar
2 tbs cocoa powder
375ml (1 1/2 cups) boiling water
Method
Preheat oven to 180°C!. Brush a 1!.5L (6-cup) capacity ovenproof dish with melted butter to lightly grease!.
Combine the flour, sugar and cocoa powder in a medium bowl!. Make a well in the centre!. Combine the milk, butter and egg in a large jug!. Gradually pour the egg mixture into the flour mixture and stir until well combined!. Pour into the prepared dish and use the back of a spoon to smooth the surface!.
To make the chocolate sauce, sift the sugar and cocoa powder into a bowl!. Sprinkle over the pudding mixture in the dish!. Gently pour the boiling water over the cocoa mixture!.
Bake in oven for 40-45 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean!. Set aside for 5 minutes to cool slightly!. Serve with thickened cream, if desired!.
Notes & tips
Prep: 15 mins (+ 5 mins standing time)
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Preparation Time 15 minutes
Cooking Time 45 minutes
Ingredients (serves 6)
Melted butter, to grease
150g (1 cup) self-raising flour
100g (1/2 cup) caster sugar
2 tbs cocoa powder
125ml (1/2 cup) milk
50g butter, melted
1 egg, lightly whisked
Thickened cream, to serve
Chocolate sauce
155g (3/4 cup, firmly packed) brown sugar
2 tbs cocoa powder
375ml (1 1/2 cups) boiling water
Method
Preheat oven to 180°C!. Brush a 1!.5L (6-cup) capacity ovenproof dish with melted butter to lightly grease!.
Combine the flour, sugar and cocoa powder in a medium bowl!. Make a well in the centre!. Combine the milk, butter and egg in a large jug!. Gradually pour the egg mixture into the flour mixture and stir until well combined!. Pour into the prepared dish and use the back of a spoon to smooth the surface!.
To make the chocolate sauce, sift the sugar and cocoa powder into a bowl!. Sprinkle over the pudding mixture in the dish!. Gently pour the boiling water over the cocoa mixture!.
Bake in oven for 40-45 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean!. Set aside for 5 minutes to cool slightly!. Serve with thickened cream, if desired!.
Notes & tips
Prep: 15 mins (+ 5 mins standing time)
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Silky Chocolate Pudding
Serves 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
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 thWww@FoodAQ@Com
Serves 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
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 thWww@FoodAQ@Com
Hasty Chocolate Pudding - This is a delicious one!.
This pudding whips up in no time in your microwave!.!.!. great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost!.
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract
In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch!. Whisk in milk a little at a time so the mixture does not have any dry lumps!.
Place in the microwave, and cook for 3 minutes on high!. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick!. Stir in vanilla!.
Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator!. Serve cold!. Serves 4!.
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This pudding whips up in no time in your microwave!.!.!. great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost!.
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract
In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch!. Whisk in milk a little at a time so the mixture does not have any dry lumps!.
Place in the microwave, and cook for 3 minutes on high!. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick!. Stir in vanilla!.
Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator!. Serve cold!. Serves 4!.
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basic chocolate pudding
INGREDIENTS:
3 squares unsweetened chocolate (3 ounces)
3 cups milk
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 teaspoons vanilla extract
PREPARATION:
In a saucepan, cook 2 2/3 cups of the milk with chocolate, stirring until chocolate is melted and milk is scalded!. Mix cornstarch, sugar and salt; stir in remaining 1/3 cup milk!. Add to scalded milk and chocolate mixture and cook over low heat, stirring constantly, until thickened and smooth!.
Continue cooking for about 5 minutes to thoroughly cook cornstarch!. Cool slightly; stir in vanilla and pour into serving dishes!.
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2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
1/4 teaspoon fine salt
3 large egg yolks
2 teaspoons pure vanilla extract
3/4 cup whipping cream
1/4 cup confectioners' sugar
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a non-reactive saucepan!. Bring to a simmer, over medium-high heat!. Remove from the heat!.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl!. Gradually whisk the hot milk into the egg mixture!.
Return to the saucepan to a medium-high heat, and cook, whisking constantly, until the pudding comes to a full boil!. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more!.
Pour the pudding into 6 small cups!. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set!.
Just before serving pour the cream into a chilled bowl!. Whip the confectioners' sugar into the cream with a whisk or a hand held mixer, and continue beating until soft peaks form!. Take care not to over beat the cream or it will be grainy!. Serve each pudding with a dollop of whipped cream on top!.
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2 squares (2 oz!.) unsweetened chocolate
1 cup sugar
2 tablespoons cornstarch
2 cups milk
1/2 teaspoon vanilla extract
Pinch of salt
Whipping cream, optional
Cocoa powder, optional
Cherries or other garnish
1!. Coarsely chop the chocolate!. Set aside!.
2!. Stir sugar and cornstarch together in small saucepan until thoroughly blended!.
3!. Gradually stir in milk until blended!. Add chopped chocolate!.
4!. Cook, stirring over medium heat until chocolate is melted and mixture begins to boil!. Cook, stirring, until thickened, about 5 minutes!.
5!. Stir in vanilla and salt!. Pour into 4 custard cups!.
6!. Cool at room temperature before serving!.
7!. Whip cream, if used, and add a spoonful to each pudding!. Dust with cocoa powder!.
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Chocolate Pudding
2 C!. whipping cream
1 C!. half-and-half
3/4 C!. sugar
1/2 t!. vanilla extract
5 oz!. semisweet chocolate, chopped
9 egg yolks
Heat oven to 300°F!. Combine whipping cream, half-and-half, sugar and vanilla in a heavy-bottomed saucepan over medium-high heat!. Heat just to a simmer; remove pan from heat!. Add chocolate; stir to melt completely!.
Whisk in egg yolks one at a time until blended!. Strain mixture through fine-mesh strainer!. Divide pudding among eight 6-ounce custard cups; place in a deep baking pan and place in oven!. Fill pan with enough scalding-hot water to come halfway up sides of custard cups!. Cover with foil!.
Bake puddings until set, 50 minutes!. Allow puddings to cool in the pan 10 minutes!. Remove from water bath; cool!. Cover with plastic or foil, refrigerate 4 hours or overnight!.
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INGREDIENTS:
3 squares unsweetened chocolate (3 ounces)
3 cups milk
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 teaspoons vanilla extract
PREPARATION:
In a saucepan, cook 2 2/3 cups of the milk with chocolate, stirring until chocolate is melted and milk is scalded!. Mix cornstarch, sugar and salt; stir in remaining 1/3 cup milk!. Add to scalded milk and chocolate mixture and cook over low heat, stirring constantly, until thickened and smooth!.
Continue cooking for about 5 minutes to thoroughly cook cornstarch!. Cool slightly; stir in vanilla and pour into serving dishes!.
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2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
1/4 teaspoon fine salt
3 large egg yolks
2 teaspoons pure vanilla extract
3/4 cup whipping cream
1/4 cup confectioners' sugar
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a non-reactive saucepan!. Bring to a simmer, over medium-high heat!. Remove from the heat!.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl!. Gradually whisk the hot milk into the egg mixture!.
Return to the saucepan to a medium-high heat, and cook, whisking constantly, until the pudding comes to a full boil!. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more!.
Pour the pudding into 6 small cups!. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set!.
Just before serving pour the cream into a chilled bowl!. Whip the confectioners' sugar into the cream with a whisk or a hand held mixer, and continue beating until soft peaks form!. Take care not to over beat the cream or it will be grainy!. Serve each pudding with a dollop of whipped cream on top!.
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2 squares (2 oz!.) unsweetened chocolate
1 cup sugar
2 tablespoons cornstarch
2 cups milk
1/2 teaspoon vanilla extract
Pinch of salt
Whipping cream, optional
Cocoa powder, optional
Cherries or other garnish
1!. Coarsely chop the chocolate!. Set aside!.
2!. Stir sugar and cornstarch together in small saucepan until thoroughly blended!.
3!. Gradually stir in milk until blended!. Add chopped chocolate!.
4!. Cook, stirring over medium heat until chocolate is melted and mixture begins to boil!. Cook, stirring, until thickened, about 5 minutes!.
5!. Stir in vanilla and salt!. Pour into 4 custard cups!.
6!. Cool at room temperature before serving!.
7!. Whip cream, if used, and add a spoonful to each pudding!. Dust with cocoa powder!.
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Chocolate Pudding
2 C!. whipping cream
1 C!. half-and-half
3/4 C!. sugar
1/2 t!. vanilla extract
5 oz!. semisweet chocolate, chopped
9 egg yolks
Heat oven to 300°F!. Combine whipping cream, half-and-half, sugar and vanilla in a heavy-bottomed saucepan over medium-high heat!. Heat just to a simmer; remove pan from heat!. Add chocolate; stir to melt completely!.
Whisk in egg yolks one at a time until blended!. Strain mixture through fine-mesh strainer!. Divide pudding among eight 6-ounce custard cups; place in a deep baking pan and place in oven!. Fill pan with enough scalding-hot water to come halfway up sides of custard cups!. Cover with foil!.
Bake puddings until set, 50 minutes!. Allow puddings to cool in the pan 10 minutes!. Remove from water bath; cool!. Cover with plastic or foil, refrigerate 4 hours or overnight!.
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The easiest way to make fantastic chocolate pudding is to go ahead and buy the instant choc pudding mix but instead of MILK use half and half !. Very rich and creamy!. No one will believe it is instant pudding!.
If I make chocolate pudding from scratch I use a quart of half and half, 1/4 cup dry cocoa, 3/4 cup sugar and a half cup of corn starch!. Mix all -except cocoa -- while cold - put on medium low heat, stir Constantly, and make sure you are getting bottom of pan very clear each stir cycle!. Heat til it starts to bubble and pour into bowl or dessert dishes and chill!. You can add more sugar if you want it sweeter!.Www@FoodAQ@Com
If I make chocolate pudding from scratch I use a quart of half and half, 1/4 cup dry cocoa, 3/4 cup sugar and a half cup of corn starch!. Mix all -except cocoa -- while cold - put on medium low heat, stir Constantly, and make sure you are getting bottom of pan very clear each stir cycle!. Heat til it starts to bubble and pour into bowl or dessert dishes and chill!. You can add more sugar if you want it sweeter!.Www@FoodAQ@Com
It is probably the original Hershey's recipe!. For all things chocolate like this, go to hershey's website for chocolate, as chances are, that's where the original came from!. That is my mother's fudge recipe!.Www@FoodAQ@Com