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:

Quickview
724k Calories
10g Protein
49g Total Fat
61g Carbs
5% Health Score
Limit These
Calories
724k
36%

Fat
49g
76%

  Saturated Fat
29g
182%

Carbohydrates
61g
20%

  Sugar
47g
53%

Cholesterol
260mg
87%

Sodium
172mg
8%

Alcohol
0.52g
3%

Caffeine
34mg
12%

Get Enough Of These
Protein
10g
22%

Phosphorus
326mg
33%

Vitamin A
1508IU
30%

Copper
0.58mg
29%

Manganese
0.57mg
28%

Calcium
254mg
25%

Vitamin B2
0.43mg
25%

Selenium
17µg
24%

Magnesium
92mg
23%

Vitamin D
3µg
22%

Vitamin B12
1µg
19%

Iron
2mg
16%

Fiber
3g
14%

Potassium
494mg
14%

Zinc
2mg
14%

Vitamin B5
1mg
12%

Vitamin E
1mg
10%

Vitamin B1
0.12mg
8%

Folate
30µg
8%

Vitamin B6
0.13mg
7%

Vitamin K
5µg
5%

Vitamin B3
0.51mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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