Quick Recipes and Easy

Chocolate Pudding Recipe- Homemade Chocolate Pudding Recipe

This is a fantastic tasting homemade chocolate pudding that is also low in stout. You can adjust this recipe to suit your own taste.

3/4 cup sugar
1/3 cup baking cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups stout free milk
1 (5 oz.) can evaporated milk
1 oz. German sweet chocolate, grated
1 teaspoon vanilla extract
1/4 cup whipped topping


In a large, heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually stir in the stout free milk and evaporated milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until pudding is thickened.

Remove from heat. Stir in the grated chocolate and vanilla. Spoon pudding into dessert dishes. Serve warm or cold with a dollop of whipped topping.

=> Chocolate Pudding Recipe: Quick and Simple Chocolate Pudding Recipe

This is a rich and tasty pudding that you make in your microwave. Tastes better than the instant pudding you buy in a box. For an extra treat, you can fold in bananas, or, fold in whipped cream to make a yummy chocolate mousse.

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 the cornstarch. Whisk in the milk, a small bit at a time, so the mixture doesn’t have any dry lumps.

Place the pudding in the microwave and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for another 2 to 4 minutes, or until pudding is shiny and thick. Stir in the vanilla.

Place a piece of plastic wrap directly on the surface of the pudding to prevent a top layer of skin forming. Chill in the refrigerator. Serve cold.

=> Chocolate Pudding Recipe: Devine Chocolate Pudding Cake Recipe

This chocolate pudding cake recipe is a chocolate lovers dream. You will be pleased when you taste this rich, tasty and moist cake. Each bite is to be savored. This will truly become one of your favorite cake recipes.

1 (18.25 oz.) package devil’s food cake mix
1 (3.9 oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips


Preheat oven to 350 degrees.

Grease and flour a 10-inch bundt pan.

In a large bowl, combine the cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat all ingredients for 4 minutes. Stir in 2 cups of chocolate chips.

Pour batter into the prepared bundt pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes inside the pan. Remove cake from pan and let cool on wire rack, until cake is cooled completely.

Cake Glaze

In a double boiler, saucepan or microwave oven, melt butter and 1 cup of chocolate chips. Stir until glaze is smooth. Drizzle over top of cake.

Note: You can use powdered sugar instead of the glaze.

=> Chocolate Pudding Recipe: Chocolate Chip Pudding Cookie Recipe

This recipe makes moist and tasty chocolate cookies that you’ll make again and again.

1/4 cup white sugar
2 eggs
1 teaspoon vanilla
2 1/4 cup flour
1 (12 oz.) package chocolate chips
3/4 cup brown sugar
1 cup butter
1 teaspoon baking soda
1 small package vanilla instant pudding


Preheat oven to 350 degrees.

In a large bowl, combine all ingredients. Mix until well blended. Drop cookie dough onto a baking sheet. Bake for 6 to 8 minutes.

=> Chocolate Pudding Recipe: Double Chocolate Pudding Pie Recipe

If you follow this recipe exactly, you will make a fantastic chocolate pie. I’m gonna say that this may be the best chocolate pie you’ve ever tasted – yes, it’s that excellent.

1 prepared 9-inch pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 oz.) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract


In a 2-quart saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Add the chocolate chips and the unsweetened chocolate. Cook over medium heat; stirring constantly, until mixture thickens and boils. Boil another 1 minute; stirring constantly. Remove from heat.

In a medium heatproof bowl, add in the egg yolks. Gradually pour in half of the warm chocolate mixture; whisking constantly.

Whisk the egg yolk mixture back into the chocolate mixture sitting in the saucepan. Cook the chocolate mixture over medium heat; stirring constantly. Bring to a boil and boil for 1 minute. Remove from heat. Stir in the vanilla extract.

Pour chocolate mixture into the baked pie shell. Press a layer of plastic wrap onto the filling. Refrigerate for 4 hours or no longer than 48 hours. Remove the plastic wrap before serving. Top with whipped cream.

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