Chocolate Pudding Day 2023 is on Monday, June 26, 2023: Chocolate Pudding Recipe?

Monday, June 26, 2023 is Chocolate Pudding Day 2023. sophistimom – national chocolate pudding day Chocolate Pudding Day.

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Chocolate Pudding Day

The difficulties of existence can frequently make things feel demanding, tough, and dull. Improve with Chocolate Pudding Day, and celebrate by digging to your favourite chocolate dessert whether it’s a massive gateaux, chocolate cheesecake, cacao volcano or traditional, simple chocolate cake, tuck in and revel in!

Chocolate Pudding Recipe?

Quick Creamy Chocolate Pudding

Recipe By :

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

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2/3 c Sugar

1/4 c Hershey's Cocoa

3 tb Cornstarch

1/4 ts Salt

2 1/4 c Milk

2 tb Butter or margarine

1 ts Vanilla extract

Whipped topping (optional)

Chopped nuts (optional)

In medium saucepan, stir together sugar, cocoa, cornstarch and salt;

gradually stir in milk. Cook over medium heat, stirring constantly,

until mixture boils; boil and stir l minute. Remove from heat; stir

in butter and vanilla. Pour into individual dessert dishes. Press

plastic wrap directly onto surface; refrigerate. Garnish with whipped

topping and chopped nuts, if desired. 4 to 5 servings.

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Thick Chocolate Pudding

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/3 c sugar

1/4 c baking cocoa

3 tbsp cornstarch

1/8 tsp salt

2 c milk

1 tsp vanilla extract

whipped topping -- optional

In a 1-quart microwave-safe bowl, combine the first four ingredients.

Stir in milk until smooth. Microwave, uncovered, on HIGH for 3 minutes;

stir. Microwave 4-6 minutes longer or until thickened, stirring after

each minute. Stir in vanilla. Pour into individual serving dishes;

cool. Refrigerate. Garnish with whipped topping if desired.

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The Best Chocolate Pudding

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups milk or light cream

1/2 cup sugar

6 large mint sprigs

6 ounces bittersweet chocolate -- finely chopped

1 pinch salt

2 tablespoons cornstarch

1/2 teaspoon cinnamon

2 tablespoons unsweetened cocoa -- (Dutch process)

2 large eggs -- beaten

1 teaspoon vanilla extract

Lightly whipped unsweetened cream

Shaved bittersweet chocolate

In a deep saucepan place 2 cups of milk, 1/4 up of sugar and the mint sprigs

and bring to a simmer. Remove from heat and allow it to sit for 5-10

minutes. Remove mint and discard. Return pan to moderate heat and add the

bittersweet chocolate. Whisk frequently until chocolate melts into milk,

then remove from heat.

In a separate bowl, mix the remaining 1/4 cup sugar, salt, cornstarch,

cinnamon and cocoa together. Add the remaining 1/4 cup milk and whisk until

smooth. Slowly whisk in the hot milk mixture and return to the saucepan over

moderate heat. Stir sides and bottom constantly with a spatula until mixture

just begins to simmer. Slowly whisk into bowl with eggs, being careful not

to scramble them. Return to pan and cook over low heat for 2-3 minutes,

stirring constantly, to cook egg through and thicken mixture. Remove from

heat and stir in vanilla.

Pour pudding into dessert glasses or ramekins, cover with plastic or wax

paper directly on pudding to keep skin from forming and refrigerate for up

to 3 days. To serve, carefully remove plastic and garnish with lightly

whipped cream, chocolate shavings and mint sprigs if desired.

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What’s a good recipe for chocolate pudding?

What's a good recipe for chocolate pudding?

Dark Chocolate Pudding.Most of the fat has been removed, but everything else you want in chocolate pudding is still here. It’s thick, creamy, and satisfying — a comfort food.

Ingredients

3 Tbsp. cornstarch

3 Tbsp. sugar

2 Tbsp. unsweetened cocoa powder

2 cups skim milk

1 tsp. pure vanilla extract

Steps

In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. Add the milk and stir until very smooth. Cook on medium heat, stirring constantly, until the pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously, for 3 or 4 minutes. Stir in the vanilla, pour the hot pudding into a decorative serving bowl or individual custard cups, and serve warm or chill for about 2 hours, until cold and set.

Notes

You can always replace the skim milk with whole milk for a richer pudding. And if you want a more intense chocolate hit, replace the cocoa powder with 2 or 3 ounces of high-quality semisweet chocolate, such as Scharffen Berger. Melt the chocolate separately, then whisk it into the other ingredients. Cook, stirring, until the mixture simmers and thickens. Add vanilla and serve.

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Peanut Butter-Milk Chocolate Puddings

These beautiful puddings are way better than anything you can buy at the supermarket. Serve the pudding in clear dishes to show off the distinct layers.

Ingredients

Peanut butter pudding

1/2 cup sugar

5 teaspoons cornstarch

1/8 teaspoon salt

1 3/4 cups whole milk

1/2 cup heavy whipping cream

1/2 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*

1 teaspoon vanilla extract

chocolate pudding

6 tablespoons sugar

2 tablespoons cornstarch

2 tablespoons natural unsweetened cocoa powder

Pinch of salt

1 1/2 cups whole milk

1/2 cup heavy whipping cream

4 ounces imported milk chocolate, chopped

1 teaspoon vanilla extract

topping

1 cup chilled heavy whipping cream

1 tablespoon powdered sugar

Preparation

peanut butter pudding

Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.

chocolate pudding

Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla. Cool pudding 5 minutes. Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each). Chill puddings uncovered until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

Topping

Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.

*which peanut butter to use

For these recipes, we used creamy (smooth) all-natural peanut butter. To make sure you're buying the right stuff, check the label. There should be only two ingredients: peanuts and salt. This style of peanut butter may have a layer of oil (from the peanuts) on top. If it does, chill the jar for a few hours, then slowly mix until smooth. Don't use freshly ground peanut butter: It can have inconsistent flavor and texture.

Read More

Chocolate pudding?

Chocolate pudding?

You could freeze the pudding in small cups. Since it has a creamy texture, it will make a creamy ice cream treat.

For the vanilla, try adding fruit to the pudding. Vanilla pudding and bananas or strawberries is favorite in my family.

Make a cake and mix some of the pudding into the batter. It will make the cake moist. You can freeze the cake if you don't need it right now and then thaw and ice later.

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