Can you make chocolate pudding using cocoa and milk?!


Question: Here is a recipe. I've made it before and it is really good.

1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 1-oz squares unsweetened chocolate
2 slightly beaten egg yolks or 1 well-beaten egg
2 tablespoons butter or margarine
1 teaspoon vanilla

In saucepan blend sugar, cornstarch, and salt; add milk and unsweetened chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.

Stir small amount of hot mixture into yolks (or beaten egg); return to hot mixture; cook and stir 2 minutes more. Remove from heat; blend in butter and vanilla. Pour into sherbet dishes; chill. Makes 4 or 5 servings.

It's very important to add a little bit of the hot mixture to the eggs; do it very slowly and carefully. This is done so that you don't boil the eggs by plopping them into the hot mixture in the saucepan. That way the eggs gradually warmed by the hot mixture - you don't want bits of what looks like scrambled egg floating in your chocolate mixture!

I know that this recipe calls for unsweetened chocolate squares rather than cocoa - but if you look on your cocoa box there should be instructions for substituting cocoa for chocolate squares. Usually this involves adding a little more butter or other liquid, I think.

This really makes the BEST pudding!


Answers: Here is a recipe. I've made it before and it is really good.

1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 1-oz squares unsweetened chocolate
2 slightly beaten egg yolks or 1 well-beaten egg
2 tablespoons butter or margarine
1 teaspoon vanilla

In saucepan blend sugar, cornstarch, and salt; add milk and unsweetened chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.

Stir small amount of hot mixture into yolks (or beaten egg); return to hot mixture; cook and stir 2 minutes more. Remove from heat; blend in butter and vanilla. Pour into sherbet dishes; chill. Makes 4 or 5 servings.

It's very important to add a little bit of the hot mixture to the eggs; do it very slowly and carefully. This is done so that you don't boil the eggs by plopping them into the hot mixture in the saucepan. That way the eggs gradually warmed by the hot mixture - you don't want bits of what looks like scrambled egg floating in your chocolate mixture!

I know that this recipe calls for unsweetened chocolate squares rather than cocoa - but if you look on your cocoa box there should be instructions for substituting cocoa for chocolate squares. Usually this involves adding a little more butter or other liquid, I think.

This really makes the BEST pudding!

you can try

And egg yolks, and sugar...

chocolate pudding is only made using cocoa and milk...............

u can try looking at the recipes listed on this web, i find that they are quite useful (:

http://sg.88db. com/sg/Services/Ad.listing/food_entertai...

I recommened this sight. I have made several of the recipes.

VANILLA OR CHOCOLATE PUDDING

2 tbsp. cornstarch
If chocolate pudding, 2 tbsp. cocoa
1/2 c. sugar
1 egg
2 c. milk (the instant skim milk works well)
2 tbsp. butter
1 tsp. vanilla

Stir cornstarch, cocoa if used, and sugar together in a saucepan. Stir egg into mixture thoroughly. Add milk a little at a time. Add butter and cook over low heat, stirring constantly until thickened and bubbly. If pudding has lumps, beat a few moments with electric mixer. Add vanilla. Cool or serve warm. For a delicious banana wafer pudding, pour over vanilla wafers and top with bananas

**************************************...

MOTHER'S OLDE FASHION CHOCOLATE
PUDDING

1 qt. milk
8 tbsp. granulated sugar
4 tbsp. cornstarch
4 tbsp. cocoa
1 tsp. vanilla extract

Cook 1 1/2 pints milk in double boiler. Add 4 tablespoons sugar and stir. In another bowl combine 4 tablespoons sugar, 4 tablespoons cornstarch and 4 tablespoons cocoa. Slowly add 1/2 pint cold milk and stir to remove all lumps. When smooth, add this combination slowly to warmed milk in pan. Cook and stir constantly until thickened (about 10 minutes). Add vanilla and pour into Pyrex dish or individual dessert dishes. This is easy to prepare and tastes much much better than packaged chocolate pudding

Hey Breezer!
You'll need to stir in some sugar & corn starch to thicken it. Low flame and stir constantly.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources