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Chocolate Pudding Recipe

Chocolate Pudding Ingredients

  • Chocolate Pudding Recipe
    Chocolate Pudding Recipe

    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

How to make Chocolate Pudding

  • 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.
  • Chocolate Pudding is ready to serve.

Prep Time:10 Min
Cook Time:10 Min
Ready In:20 Min
Servings: 10

Chocolate Delight Pudding Recipe

Chocolate Delight Pudding Ingredients

  • Chocolate Delight Pudding Recipe
    Chocolate Delight Pudding Recipe

    1 cup finely chopped pecans

  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 (16 ounce) container frozen whipped topping, thawed, divided
  • 3 cups milk
  • 1 (9 ounce) package instant chocolate pudding mix
  • 1 (4 ounce) package instant vanilla pudding mix
  • 2 ( 45 ounce) bars milk chocolate with crispy rice, crumbled

How to make Chocolate Delight Pudding

  • Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9×13 inch pan. Bake for 25 minutes. Allow to cool.
  • In a large bowl, beat together cream cheese and confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
  • In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.
  • Chocolate Delight Pudding is ready to serve.

Chocolate Pudding Recipe

Chocolate Pudding Ingredients

  • Chocolate Pudding Recipe
    Chocolate Pudding Recipe

    2 cups whole milk

  • 1/2 cup sugar
  • 1/3 cup natural cocoa powder
  • 4 teaspoons cornstarch
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 3/4 cup whipping cream

How to make Chocolate Pudding

  • Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive 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 and cook over medium-high heat 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 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.
  • Chocolate Pudding is ready to serve.

Prep 5 min
Inactive Prep 4 hr 0 min
Cook 15 min
Total:4 hr 20 min
Servings: 6

Choco Coffee Pudding Recipe

Choco Coffee Pudding Ingredients:

For layer 1

  • Walnut Pudding Recipe
    Walnut Pudding Recipe

    Milk bread – 8 slices (6 if large)

  • Instant coffee – 1 tbsp
  • Drinking chocolate – 1 tbsp
  • Icing sugar – 1 tbsp
  • Milk – 3 tbsp
  • Vanilla essence – 1/4 tbsp

For layer 2

  • Vanilla ice cream – 1/2 litre
  • Gelatine crystals – 1 tbsp
  • Water – 1/2 cup
  • Curd – 1 tbsp
  • Sugar – 2 tbsp
  • Milk chocolate – 1 tbsp, grated
  • Chocolate sauce – optional

How to make Choco Coffee Pudding

For layer 1:

  • Break bread and place in a dry-grind mixie. Add the chocolate powder, coffee, icing sugar and essence.
  • Blend to get fine crumbs. Rinse a casserole or padding bowl with cold water. Put the crumbs in and press down evenly and lightly by hand. Sprinkle the milk over it and allow to set in chiller for 1 hour.

Layer 2:

  • Take water in a heavy based pan and sprinkle the sugar and gelatine over it. Leave undisturbed for 5 to 7 minutes.
  • Now warm over very low flame stirring continuously till no crystals are left and water is clear.
  • Beat ice cream over a tray of chilled water of ice cubes.
  • To the ice cream, add the curd, gelatine solution and stir, keep stirring till thick and creamy.
  • Pour over the bread layer.
  • Allow to set in freezer and decorate with grated chocolate. Serve with chocolate sauce.
  • Choco Coffee Pudding is ready to serve.

Irish Creme Chocolate Trifle Recipe

Irish Creme Chocolate Trifle Ingredients

  • Irish Creme Chocolate Trifle
    Irish Creme Chocolate Trifle

    1 package (18-1/4 ounces) devil’s food cake mix

  • 1 cup refrigerated Irish creme nondairy creamer
  • 3-1/2 cups cold milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 3 cups whipped topping
  • 12 spearmint candies, crushed

How to make Irish Creme Chocolate Trifle

  • Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
  • With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.
  • In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
  • Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator.
  • Irish Creme Chocolate Trifle is ready to serve.

Yield: 14-16 servings.
Prep: 20 min. Bake: 30 min. including chilling.

Toffee Brownie Trifle Recipe

Toffee Brownie Trifle Ingredients

  • Toffee Brownie Trifle Recipe
    Toffee Brownie Trifle Recipe

    1 package fudge brownie mix (13-inch x 9-inch pan size)

  • 2-1/2 cups cold milk
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 to 3 Heath candy bars (1.4 ounces each), chopped

How to make Toffee Brownie Trifle

  • Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
  • In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
  • Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.
  • Toffee Brownie Trifle is ready to serve.

Prep: 20 min. Bake: 25 min. + cooling
Yield: 16 servings.

Death by Chocolate Trifle Recipe

Death by Chocolate Trifle ingredients

  • death by chocolate trifle recipe
    death by chocolate trifle recipe

    1 (18.25 ounce) package German chocolate cake mix

  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 2/3 cups milk
  • 3/4 cup strong brewed coffee
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed

How to make Death by Chocolate Trifle

  • In a 9×13 in pan, bake cake according to package directions. Cool and crumble. Make pudding, according to package directions, with milk.
  • In a large trifle or other glass serving bowl, place half of the crumbled cake.
  • Pour half of the coffee over the cake, and spread half of the pudding over that.
  • Top with half of the whipped topping, sprinkled with half the crumbled candy bars.
  • Repeat layers in the same order.
  • Refrigerate until serving.
  • Death by Chocolate Trifle is ready to serve.

Prep Time: 30 Min
Cook Time: 25 Min
Ready In: 55 Min
Yield 12 servings

Coconut Chocolate Trifle Recipe

Coconut Chocolate Trifle Ingredients

  • Coconut Chocolate Trifle
    Coconut Chocolate Trifle

    1 (10.75 ounce) loaf frozen pound cake, thawed

  • 1/3 cup apricot preserves
  • 1/3 cup orange juice
  • 1 (4 ounce) bar German sweet chocolate
  • 1 1/4 cups flaked coconut, toasted, divided
  • 1 3/4 cups cold milk
  • 1 cup half-and-half cream
  • 1 (5.9 ounce) package instant chocolate pudding mix

How to make Coconut Chocolate Trifle

  • Trim crust from top, sides and bottom of cake.
  • Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake.
  • Cut into 1-in. cubes.
  • Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice.
  • Chop chocolate; set aside 2 tablespoons for garnish.
  • Sprinkle remaining chocolate and 1 cup coconut over cake. In a mixing bowl, combine milk, cream, pudding mix and remaining orange juice; beat on low for 2 minutes.
  • Spoon over cake.
  • Sprinkle with remaining coconut and reserved chocolate.
  • Refrigerate for at least 4 hours before serving.
  • Coconut Chocolate Trifle is ready to serve.

Prep Time: 15 Min
Ready In: 15 Min
Yield: 10 Servings