HOW TO MAKE A CHOCOLATE BOWL RECIPES

Name: How to Make Chocolate Pudding
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 Large Egg Yolks; 2 tbsp. Cornstarch; 2 c. Whole Milk, Divided; 1/2 c. Sugar; 1/4 c. Unsweetened Cocoa Powder; 1/4 tsp. Salt; 2 tsp. Chocolate Extract (or Vanilla Extract)

HOW TO MAKE CHOCOLATE PUDDING - THE PIONEER WOMAN

How to Make Chocolate Pudding - The Pioneer Woman image

Although store-bought chocolate puddings are actually pretty decent in terms of flavor and quality, I absolutely love to make my own chocolate pudding

Provided by Joanne Ozug

Categories dessert main dish snack

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 Large Egg Yolks
2 tbsp. Cornstarch
2 c. Whole Milk, Divided
1/2 c. Sugar
1/4 c. Unsweetened Cocoa Powder
1/4 tsp. Salt
2 tsp. Chocolate Extract (or Vanilla Extract)

Steps:

In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don't scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn't form. Refrigerate for an hour or two until chilled. Serve and enjoy!

HOMEMADE CHOCOLATE CAKE RECIPE: HOW TO MAKE IT

Homemade Chocolate Cake Recipe: How to Make It image

A rich chocolate frosting is the flavorful finishing touch to this moist from-scratch cake that's mixed in one bowl. It always turns out and is quickly gobbled up by friends and family. I'm asked to fix this favorite so often that the recipe card is an absolute mess! —Cindy Miller, Riverside, Iowa

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 15 servings.

Number Of Ingredients 17

Ingredients

3 cups all-purpose flour
2 cups sugar
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons white vinegar
CHOCOLATE CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
Dash salt
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

In a large bowl, combine the first 5 ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, salt, milk and vanilla; mix well. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 413 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 385mg sodium, CarbohydrateContent 64g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

More about "how to make a chocolate bowl recipes"

CHOCOLATE CHIP BARS RECIPE: HOW TO MAKE IT - TASTE OF HOME

People are always surprised when I tell them these chocolate chip bars come from the microwave. Chockfull of chocolate chips, the bars are especially good served with a big glass of cold milk. —Shirley A. Glaab, Hattiesburg, Mississippi
From tasteofhome.com
Reviews 4.5
Total Time 15 minutes
Category Desserts
Calories 182 calories per serving

In a bowl, cream butter and brown sugar. Add egg, milk and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Stir in 1/2 cup chocolate chips and walnuts. Spread into a greased 8-in. square microwave-safe dish. Sprinkle with remaining chocolate chips. Microwave, uncovered, on high for 3-1/2 minutes or until bars test done, rotating a quarter turn every minute. Cool before cutting.

See details

CHOCOLATE TRIFLE RECIPE: HOW TO MAKE IT - TASTE OF HOME

For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. —Pam Botine, Goldsboro, North Carolina
From tasteofhome.com
Reviews 5.0
Total Time 30 minutes
Category Desserts
Calories 396 calories per serving

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

See details

HOW TO MAKE CHOCOLATE PUDDING - THE PIONEER WOMAN

Although store-bought chocolate puddings are actually pretty decent in terms of flavor and quality, I absolutely love to make my own chocolate pudding
From thepioneerwoman.com
Reviews 5
Total Time 20 minutes
Category dessert, main dish, snack

In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don't scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn't form. Refrigerate for an hour or two until chilled. Serve and enjoy!

See details

HOT CHOCOLATE BOMBS RECIPE: HOW TO MAKE IT

These hot chocolate bombs are all the rage! Make them ahead of time as a holiday gift or to have on hand when you have a hot chocolate craving. —Rashanda Cobbins, Taste of Home Food Editor
From tasteofhome.com
Total Time 09 hours 00 minutes
Calories 619 calories per serving

Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.

See details

CHOCOLATE RECIPES | BBC GOOD FOOD

Indulgent ideas for chocolate such as cupcakes, tarts, brownies, cheesecakes, cookies and truffles.
From bbcgoodfood.com

See details

CHOCOLATE MOUSSE | JAMIE OLIVER RECIPES

This chocolate mousse recipe is chock full of delicious, little-bit-naughty ingredients
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 574 calories per serving

1. There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
2. You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
3. Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
4. Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
5. Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
6. Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!

See details

ONE-BOWL CHOCOLATE CAKE RECIPE: HOW TO MAKE IT

This cake mixes up quickly and bakes while we enjoy our dinner. My son, David, loves to help decorate it. —Coleen Martin, Brookfield, Wisconsin
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 297 calories per serving

Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first 6 ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined., Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.

See details

HOW TO MAKE CHOCOLATE PUDDING - THE PIONEER WOMAN

In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don't scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn't form. Refrigerate for an hour or two until chilled. Serve and enjoy!

See details

CHOCOLATE RECIPES | BBC GOOD FOOD

Indulgent ideas for chocolate such as cupcakes, tarts, brownies, cheesecakes, cookies and truffles.
From bbcgoodfood.com

See details

BEST CHOCOLATE CAKE RECIPE: HOW TO MAKE IT

With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! —Elvi Kaukinen, Horseheads, New York
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Desserts
Calories 578 calories per serving

Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

See details

MAKE-AHEAD SUPER BOWL RECIPES | MARTHA STEWART

Jan 12, 2021 · Seven-Layer Dip, our take on the beloved three-in-one dip that layers bean dip, pico de gallo, and guacamole along with delicious ingredients like cheese, sour cream, …
From marthastewart.com

See details

ONE-BOWL CHOCOLATE CAKE RECIPE | MARTHA STEWART

Spread 1 1/2 cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a “crumb coat.”
From marthastewart.com

See details

HEALTHY CHOCOLATE DESSERT RECIPES | EATINGWELL

Find healthy, delicious chocolate recipes including chocolate dipped strawberries, chocolate mousse and low-carb chocolate recipes. Healthier recipes, from the food and nutrition experts at EatingWell. ... One-Bowl Chocolate Cake . Rating: 4.5 stars 29 . This easy-to-make chocolate cake is dark, moist, rich--and only dirties one bowl…
From eatingwell.com

See details

CHOCOLATE COOKIE RECIPES | ALLRECIPES

But there are also Easter breads that mark the day simply as a celebration of springtime with sweet, bright flavors. To make your Easter celebration complete, we've searched through our 100+ Easter bread recipes to find our best-of-the-best Easter bread recipes…
From allrecipes.com

See details

HOT CHOCOLATE MIX RECIPES - DOWNLOAD SIMPLE COOKING VIDE…

Use up last year’s supply and make room for new boxes with these creative things to do with hot chocolate mix—besides … Dec 03, 2020 · directions in a large bowl, sift the confectioner’s sugar, then the …
From truerecipes.eu.org

See details

MAKE-AHEAD SUPER BOWL RECIPES | MARTHA STEWART

Jan 12, 2021 · Pull off a stellar Super Bowl menu by getting most of the work done ahead of time so you can enjoy the game and the food rather than being stuck in the kitchen. Here we share our best make-ahead Super Bowl recipes …
From marthastewart.com

See details

HEALTHY CHOCOLATE DESSERT RECIPES | EATINGWELL

See details

CHOCOLATE BROWNIE CAKE - THE BEST BLOG RECIPES

Oct 28, 2021 · FIFTH STEP: Cool cake for 10-15 minutes; remove from bundt pan to cool the rest of the way on a cooling rack.. SIXTH STEP: When the cake is cooled, prepare the ganache.. SEVENTH STEP: Heat heavy cream in a small saucepan or a microwave-safe container until steaming.. EIGHTH STEP: Pour cream over chocolate chips in a small bowl…
From thebestblogrecipes.com

See details

CHOCOLATE BARK RECIPES | ALLRECIPES

If you love those gourmet chocolate-covered blueberries, you will really loved this easy-to-make chocolate-blueberry bark! The easiest recipe you will ever make, and it's perfect for the holidays. …
From allrecipes.com

See details

70 CHOCOLATE DESSERT RECIPES | MYRECIPES

Jan 05, 2011 · Vegan Dark Chocolate Coconut Tart Recipe. After you take one bite of this deeply decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make something magical. This show-stopping dark chocolate tart offers an incredibly rich chocolate …
From myrecipes.com

See details

MAKE-AHEAD SUPER BOWL RECIPES | MARTHA STEWART

See details

HOW TO MAKE CHOCOLATE-COVERED STRAWBERRIES | ALLRECI…

Jan 07, 2021 · 3. Melt the chocolate. This video shows you two easy ways to melt chocolate: in a bowl set over hot water or in the microwave. The key is to go low and slow for a smoother melt. And I can't say this enough: Do not let any water come into contact with the chocolate.
From allrecipes.com

See details