Microwave Chocolate Pudding from Scratch
Microwave Chocolate Pudding from Scratch could be just the gluten free recipe you've been looking for. This recipe makes 4 servings with 725 calories, 11g of protein, and 50g of fat each. For $1.24 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 62 people were glad they tried this recipe. It works best as a dessert, and is done in approximately 16 minutes. Head to the store and pick up cornstarch, dutch processed cocoa powder, unsalted butter, and a few other things to make it today. It is brought to you by Simply Recipes. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid. Similar recipes include Chocolate Pudding from Scratch, Rich, Vegan Chocolate Pudding from Scratch, and Easy Chocolate Pudding Pie Jars from Scratch.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 6 minutes
Ingredients:
3 tablespoons cornstarch
2 tablespoons Dutch-processed cocoa powder
3 egg yolks
1 cup heavy cream
1/8 teaspoon salt
4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips
1/2 cup sugar
2 teaspoons sugar
2 tablespoons unsalted butter, cut into chunks
1/2 teaspoon vanilla extract
1 teaspoon vanilla extract
2 1/2 cups whole milk
Equipment:
whisk
bowl
plastic wrap
paper towels
microwave
ramekin
hand mixer
Cooking instruction summary:
1 Combine the ingredients: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk. Partially cover the bowl with plastic wrap, leaving a gap in one side so steam can escape. If you prefer not to use plastic wrap, cover with a paper towel or a plate that is set slightly askew. 2 Microwave the pudding: In the microwave, cook the mixture for 3 minutes. Remove from the microwave, remove the plastic, and whisk the pudding to distribute the heat. Partially cover again and microwave for 1 more minute. Stir again. Continue to microwave in 30 second increments, stirring the pudding between each increment, until you see the mixture bubbling around the edges and the pudding has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding. The pudding will thicken further as it cools. 3 Add the chocolate, butter and vanilla: With a whisk, stir the chocolate chips, butter and vanilla into the bowl. Stir constantly until the chocolate and butter have melted and the mixture is smooth. 4 Transfer the pudding to serving dishes: Spoon the pudding into 4 small serving cups (5- to 6- ounce ramekins or tea cups work great). Chill in the refrigerator until cold. 5 Make the whipped cream: In the bowl of an electric mixer on medium-high speed, beat the cream, sugar, and vanilla together until the cream forms soft peaks. Dollop a spoonful on top of each serving cup and serve immediately.
Step by step:
1. 1
2. Combine the ingredients: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth.
3. Whisk in the egg yolks. Gradually stir in the remaining milk.
4. Partially cover the bowl with plastic wrap, leaving a gap in one side so steam can escape. If you prefer not to use plastic wrap, cover with a paper towel or a plate that is set slightly askew.
5. 2 Microwave the pudding: In the microwave, cook the mixture for 3 minutes.
6. Remove from the microwave, remove the plastic, and whisk the pudding to distribute the heat.
7. Partially cover again and microwave for 1 more minute. Stir again. Continue to microwave in 30 second increments, stirring the pudding between each increment, until you see the mixture bubbling around the edges and the pudding has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding. The pudding will thicken further as it cools.
8. 3
9. Add the chocolate, butter and vanilla: With a whisk, stir the chocolate chips, butter and vanilla into the bowl. Stir constantly until the chocolate and butter have melted and the mixture is smooth.
10. 4
11. Transfer the pudding to serving dishes: Spoon the pudding into 4 small serving cups (5- to 6- ounce ramekins or tea cups work great). Chill in the refrigerator until cold.
12. 5 Make the whipped cream: In the bowl of an electric mixer on medium-high speed, beat the cream, sugar, and vanilla together until the cream forms soft peaks. Dollop a spoonful on top of each serving cup and serve immediately.
Nutrition Information:
covered percent of daily need
