Creamy Chocolate Pudding | Pika Chakula

Creamy Chocolate Pudding

2013-01-16

Ingredients:

  • 1/3 cup agave nectar or packed light brown sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 2 12-ounce cans evaporated milk
  • 2 large egg whites, lightly beaten
  • 1 tablespoon plus 1 teaspoon vanilla extract
  • 2 tablespoons white chocolate chips
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons semisweet chocolate chips, plus more for topping

Method:

Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.

Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.

Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.

 

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Recipe Comments

  1. posted by TommyKay on Feb 12, 2013

    I want to know how to make easy chocolate pudding, with simple ingredients, and fast.

  2. posted by x_blind_x_gamer_x on Feb 12, 2013

    Can you give also a recipe for an icing which is creamy or buttery and just melts in your mouth. And recipe for a very moist chocolate cake and brownies. Thank you…..

  3. posted by sakyue1993 on Mar 17, 2013

    I love cooking desserts especially chocolate ones! So I would love to see what other peoples favorite chocolate dessert is, mine is this recipe for chocolate cheese cake, you have never tasted anything so good

    Chocolate Cheesecake
    1 3/4 C Graham Cracker Crumbs
    1/3 C butter, melted
    1 1/4 C sugar, devided
    3 pkg (8 oz each) Cream Cheese, softened
    12 oz(2 cups) chocolate chips
    2 tsp vanilla
    3 eggs
    1 C Sour Cream
    directions:
    Preheat iven to 350F if using a silver 8 or 9 inch speingform pan (or to 325F if using a dark nonstick 8 or 9 inch springform pan). Mix graham cracker crumbs, margarine, and 1/4 cup of the sugar. Press firmly onto bottom and 2 1/2 inches up side of pan; set aside. Beat cream cheese remaining 1 cup of sugar and the vanilla in a large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream. Pour into crust.
    Bake 1 hr to 1 hr 10 min, refrigerate 4 hours.
    Oh and also if you just leave out the chcolate it makes a really good plain cheesecake to
    Oh I completly forgot to say when to add the chocolate, after you mix everything together melt the chocolate chips and add to the mixture

  4. posted by Chris R on Mar 22, 2013

    I have no milk in the house, and my car is busted, so no running to the store this late at night for me. I want pudding. I have instant, and it calls for water and 2 cups of milk. How bad will it taste if I use just water? I know that Yoohoos are essentially water and chocolate, no milk, so could it really be that bad? Anyone ever tried it and found it revolting? :)

  5. posted by Alun J on Mar 25, 2013

    Happy 4th of July!!! well, here’s a challenge. does anyone have a recipe for chocolate chip cookies or pudding cookies that doesn’t have eggs in the ingredients??? anything would be helpful! =)

  6. posted by uberfailz on Mar 25, 2013

    I need some ideas on how to describe pudding in general without making it totally obvious but without making it so hard.
    I need details like the five senses
    how you eat it
    where you can get it
    how it is eaten
    anything else important

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