Best 13 Dark Chocolate Pudding Sundaes Recipes

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Are you in the mood for a delicious and decadent dessert that is perfect for any occasion? Then look no further than dark chocolate pudding sundaes! This classic treat combines the rich and creamy flavors of dark chocolate pudding with the cool and refreshing taste of vanilla ice cream, whipped cream, and your favorite toppings. Whether you are hosting a party, enjoying a special occasion, or simply indulging in a sweet treat, dark chocolate pudding sundaes are sure to satisfy your cravings. With so many variations and toppings to choose from, the possibilities are endless. So grab a spoon and get ready to experience the ultimate indulgence!

Let's cook with our recipes!

DARK CHOCOLATE PUDDING



Dark Chocolate Pudding image

Life is too short to pass on dessert. This old-fashioned treat is so creamy and comforting! -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks
1 dark chocolate candy bar (6.8 ounces), chopped
1/2 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream.

Nutrition Facts : Calories 266 calories, Fat 15g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 138mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE SUNDAES WITH PEAR & CHRISTMAS PUD



Chocolate sundaes with pear & Christmas pud image

Use up leftover Christmas pudding or cake with these decadent, boozy sundaes, drizzled with a chocolate orange sauce and finished with toasted chopped hazelnuts

Provided by Cassie Best

Categories     Dessert, Treat

Time 20m

Yield Makes 4

Number Of Ingredients 9

85g leftover Christmas pudding or Christmas cake, crumbled
3 tbsp brandy or orange liqueur (or use the juice from the pears)
410g can pear quarters, in juice
8 scoops of ice creams (we used stem ginger ice cream)
25g toasted chopped hazelnuts
100g bar dark chocolate
50ml double cream
1 tbsp brandy or orange liqueur (or use orange juice)
zest 1 orange

Steps:

  • First, make some shavings from the bar of chocolate by dragging a large knife over the surface. You only need a little - enough to top the sundaes. Set the shavings aside and break the remaining chocolate into a saucepan. Add the remaining sauce ingredients and heat gently, stirring, until the chocolate melts and you have a smooth glossy sauce.
  • Crumble the cake or pudding into sundae glasses and drizzle over the alcohol or pear juice. Top with the pear quarters and ice cream. Drizzle over the chocolate sauce and top with the hazelnuts and chocolate shavings.

Nutrition Facts : Calories 681 calories, Fat 44 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 48 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE PUDDING SUNDAES



Chocolate Pudding Sundaes image

This chocolate pudding is silky-smooth and intensely chocolate -- a world apart from instant or store bought.

Provided by Jennifer Segal

Categories     Desserts

Time 3h

Yield 4

Number Of Ingredients 8

⅔ cup sugar
¼ cup unsweetened cocoa powder (not Dutch processed)
2½ tablespoons cornstarch
⅛ teaspoon salt
2½ cups whole milk
1½ ounces semi-sweet chocolate, finely chopped (best quality such as Ghirardelli)
2 teaspoons vanilla extract
Toppings, such as whipped cream, fresh berries, sprinkles, candies and maraschino cherries (optional)

Steps:

  • Mix the sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly.
  • Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Divide between 4 dessert dishes. Cover the puddings by placing a small piece of saran wrap inside the dessert dishes and directly over the pudding (this prevents a film from developing at the top). Cool the puddings in the refrigerator until cold and set, 2-3 hours, and then top with whipped cream and toppings and serve.

Nutrition Facts :

DARK CHOCOLATE PUDDING



Dark Chocolate Pudding image

This dark chocolate pudding recipe has been in my family for 5-plus generations. I love the fact that I can make something similar to what my great-grandma made in her kitchen over 100 years ago. This pudding is the perfect creamy chocolate blend!

Provided by Lara C.

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 8h20m

Yield 4

Number Of Ingredients 6

1 cup white sugar, divided
2 tablespoons all-purpose flour
1 egg
2 cups milk
4 (1 ounce) squares semisweet dark chocolate (such as Baker's®)
1 teaspoon vanilla extract

Steps:

  • Mix 1/2 cup sugar and flour together in a small bowl.
  • Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
  • Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
  • Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.

Nutrition Facts : Calories 440.1 calories, Carbohydrate 75.7 g, Cholesterol 57.7 mg, Fat 12.9 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 69.4 mg, Sugar 69.4 g

DARK CHOCOLATE BROWNIE PUDDINGS



Dark Chocolate Brownie Puddings image

Ree's husband loves chocolate and her Dad loves chocolate, so this is the perfect dish for them both. It's very chocolatey, very rich and very easy.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Nonstick baking spray, for the ramekins
2 large eggs
1 cup sugar
2 teaspoons vanilla bean paste
1/2 cup cocoa powder
1/4 cup all-purpose flour
1 stick (8 tablespoons) salted butter, melted
2/3 cup heavy whipping cream

Steps:

  • Coat the insides of four 6-ounce ramekins with baking spray and place them in a 9-by-13-inch casserole dish. Preheat the oven to 325 degrees F.
  • Add the eggs, sugar and vanilla bean paste to a bowl. With an electric mixer, beat the mixture until light and fluffy, about 5 minutes. Sift in the cocoa and flour and fold in with a rubber spatula until just combined. Stir in the melted butter.
  • Divide among the ramekins, then add hot water to the casserole dish, coming halfway up the sides of the ramekins. Bake until the edges of the puddings are set but the centers are gooey, about 40 minutes.
  • Allow to cool for 10 minutes.
  • Meanwhile, add the heavy cream to a bowl, then use a hand whisk to whip until light and soft peaks form.
  • Serve the puddings in their ramekins with dollops of the fresh whipped cream.

YOUR NEW FAVORITE DESSERT - DARK CHOCOLATE PUDDING FROM SCRATCH



Your New Favorite Dessert - Dark Chocolate Pudding From Scratch image

Chocolate pudding evokes nostalgic memories for most people but as we grow up, boxed pudding mix doesn't quite satisfy our craving anymore. Enter homemade dark chocolate pudding. This new, delicious take on a childhood-favorite treat will tempt you to lick the bowl clean like you did when you were five.Grab your blendtec and the following recipes ingredients to make dark chocolate pudding from scratch.

Provided by Blendtec

Categories     

Dessert

Time 1h

Yield 3

Number Of Ingredients 6

1 ½ cups bittersweet chocolate chips
3/4 cup natural unsweetened smooth peanut butter (only ingredients should be peanuts and salt; you can use sweetened kind, but it will make the final pudding a little sweeter) - Optional
2 large eggs (preferably pastured eggs)
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
1 1/2 cup heavy cream (do not substitute with milk or it won't work)

Steps:

  • Combine chocolate chips, eggs, vanilla, and salt in a blender and blend for 2 minutes until the chocolate is finely chopped.Heat the heavy cream in a small saucepan until bubbles start to form.Pour the hot cream over the chocolate and egg mixture, and add the peanut butter.Blend again for 3 minutes, allowing the heat from the milk to melt the chocolate and peanut butter, and cook the egg. Let blend until all ingredients are completely blended and the mixture is silky and shiny - about 3 minutes.Divide into individual pudding cups, and let chill 30 minutes before serving (will thicken as it chills).Leftovers will keep, covered, in the refrigerator for up to three days, but will thicken as they chill because of the peanut butter: you can let sit at room temp for about 20 minutes or so before serving to return it to that perfect silky texture.Recipe Tips and SubstitutionsThe above recipe is pretty straightforward and simple. However, there are some recipe tips and substitutions that you can use to make the pudding or change up the flavor profile.Use both cocoa powder and chocolate for a richer, chocolatey flavor.Swap out bittersweet chocolate chips for semisweet for a more mellow flavor.Add a dash of ground coffee or espresso powder to brighten up the entire dish.You can also add a slug of bourbon to create a naughty, adults-only treat.If you want to chill the pudding very quickly, pour it into a large, shallow sheet pan. Make sure to cover the whole pudding surface with plastic wrap or wax paper to prevent pudding skin.After the pudding has thoroughly chilled, you can whisk it or beat it in a mixer before serving. This isn't a necessary step, but if you whisk the pudding for about 60 before serving, it creates a lighter, creamier dark chocolate pudding.Dark Chocolate Pudding Mix-InsDark chocolate pudding is a decadent, delightful dessert on its own, but you can add some extra fun to your recipe by adding in various mix-ins. If you think something tastes good with chocolate, you can probably add it onto, or even into your pudding.Some popular pudding mix-ins include:SprinklesChocolate chipsCandy bar crumblesWhipped cream, nuts, and a cherry - Sundae PuddingCookie crumbles and gummy worms - Dirt CupsCaramel sauce and pecans - Turtle PuddingStrawberriesRaspberriesBananasTreat Yourself to Homemade PuddingWith the recipe above and your Blendtec, it's never been easier to make homemade dark chocolate pudding when the craving hits. Simply toss the ingredients together, blend them up, and enjoy this convenient yet satisfying dessert.

Nutrition Facts : ServingSize 3

DARK CHOCOLATE PUDDING SUNDAES



Dark Chocolate Pudding Sundaes image

Thick, surprisingly smooth pudding sundaes are a cute dessert that's quick to prepare and sure to disappear. -Julie Power, Chandler, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 servings.

Number Of Ingredients 9

1/2 cup sugar
1/2 cup dark baking cocoa or baking cocoa
1 tablespoon cornstarch
1/8 teaspoon salt
2-1/4 cups evaporated milk
2 egg whites, lightly beaten
1-1/2 teaspoons vanilla extract
TOPPINGS:
Whipped topping, chocolate syrup, slivered almonds and maraschino cherries

Steps:

  • In a small heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly., Remove from the heat. Stir a small amount of hot mixture into egg whites; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. , Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, garnish with whipped topping, chocolate syrup, almonds and cherries.

Nutrition Facts : Calories 261 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 189mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 2g fiber), Protein 10g protein.

DARK CHOCOLATE PUDDING



Dark Chocolate Pudding image

This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.

Provided by Melissa Clark

Categories     snack, custards and puddings, dessert

Time 4h20m

Yield 8 servings

Number Of Ingredients 13

1 large egg, plus 2 yolks
6 ounces/170 grams bittersweet chocolate, preferably 66 percent to 74 percent cacao, chopped
2 tablespoons/30 grams unsalted butter, softened
1 teaspoon/5 milliliters vanilla extract
2 1/2 cups/590 milliliters whole milk
1/2 cup/120 milliliters heavy cream
1/3 cup/67 grams light or dark brown sugar
2 tablespoons/15 grams unsweetened cocoa powder
2 tablespoons/20 grams cornstarch
1/4 teaspoon/2 grams fine sea salt
Whipped cream or crème fraîche, for serving
Chocolate shavings, for garnish (optional)
Flaky sea salt, for garnish (optional)

Steps:

  • In a small heatproof bowl, whisk together egg and yolks. Set aside.
  • Place chocolate, butter and vanilla extract in a food processor or blender but don't turn on.
  • In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don't want to overboil the cornstarch, which can cause it to thin out again.)
  • Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
  • Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 152 milligrams, Sugar 13 grams, TransFat 0 grams

COCONUT-CHOCOLATE SUNDAES



Coconut-Chocolate Sundaes image

If you love coconut-chocolate candy bars, this may be your dream dessert. Ice cream coated in shredded coconut is served with bourbon-spiked butterscotch sauce and a crunchy chocolate-almond topping. You will have more of the topping than you need -- and that's a very good thing, as it's also excellent on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h10m

Number Of Ingredients 5

1 quart vanilla ice cream
3 cups sweetened shredded coconut
Chocolate, Almond, and Coconut Clusters
Vanilla-Bourbon Butterscotch Sauce
Unsweetened flaked coconut, for serving (optional)

Steps:

  • Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
  • Place a coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop and more clusters. Spoon sauce over top, sprinkle with unsweetened coconut, and serve.

BROOKLYN BLACKOUT CAKE



Brooklyn Blackout Cake image

With smooth chocolate pudding buttercream sandwiched between layers of moist devil's food cake, the intensely dark Brooklyn blackout cake is a dessert fit for chocolate lovers.

Provided by Erin Patinkin

Yield Makes 1 cake

Number Of Ingredients 21

¼ cup (57g) plus 1¾ cups (398g) whole milk
2½ Tbsp. cornstarch
½ cup (99g) sugar
2 oz. (56g; about ⅓ cup) dark chocolate, chopped
3 Tbsp. dark Dutch-process cocoa powder
1 tsp. vanilla extract
¾ tsp. sea salt
1½ cups (340g) Brooklyn Brewery Black Chocolate Stout, or other stout of choice
1½ cups (340g) unsalted butter, cut into ½-inch pieces
1½ cups (126g) dark Dutch-process cocoa powder
3 cups (360g) all-purpose flour
2¾ cups (544g) sugar
¾ Tbsp. baking soda
1½ tsp. salt
1 cup (227g) sour cream
3 large eggs, at room temperature
16 Tbsp. (1 cup, 8 oz.) cold unsalted butter
7 cups (795g) confectioners' sugar, plus more for thickening
¾ cup Salted Dark Chocolate Pudding
½ cup (42g) dark Dutch-process cocoa powder
¼ tsp. salt

Steps:

  • In a small bowl, whisk together the ¼ cup whole milk and the cornstarch until smooth. Set aside.
  • In a medium saucepan, combine the remaining 1¾ cups milk, sugar, dark chocolate, dark Dutch-process cocoa powder, vanilla extract and sea salt. Heat over medium-low heat, whisking, until the chocolate is melted.
  • Whisk the cornstarch mixture into the chocolate mixture until fully incorporated.
  • Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and will slowly begin to thicken.
  • Continue to cook for 1 to 2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and will just be starting to bubble. Remove the pudding from the heat and pour into 4 serving ramekins or bowls. Let cool.
  • Cover with plastic wrap, refrigerate the pudding until it sets, and serve.
  • Cut the cold butter into ½-inch pieces. Let it come to room temperature.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups of the confectioners' sugar, ½ cup dark Dutch-process cocoa powder, ¼ teaspoon salt, and ¾ cup Salted Dark Chocolate Pudding, and mix on low until just incorporated. Then beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
  • Add more confectioners' sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. You may not need to add all the remaining sugar. Once you have your desired consistency, scrape down the sides of the bowl.
  • Raise the speed to medium-high, and beat for 3 to 4 minutes, or until very light and fluffy. The buttercream should be thick but spreadable. If the buttercream appears too thick, add more cream, 1 tablespoon at a time. If it appears too thin, add more confectioners' sugar, 1 heaping tablespoon at a time.
  • Preheat the oven to 350ºF. Grease two 9-inch cake pans with butter and dust with flour. Line with parchment rounds and grease the rounds.
  • In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer. (You can also melt the butter in your oven or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove the stout-butter mixture from the heat, add the Dutch-process cocoa powder and whisk until the mixture is smooth. Let cool for 5 minutes.
  • While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda and salt.
  • In a separate large bowl, whisk together the sour cream and eggs.
  • Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture, and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits.
  • Divide the batter equally between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Transfer to a rack to cool.
  • Frost the cake with the Dark Chocolate Pudding Buttercream.

INDIVIDUAL DARK CHOCOLATE PUDDING CAKES



Individual Dark Chocolate Pudding Cakes image

Warm cake topped with melting ice cream is a traditional endnote to a special occasion. And every spoonful -- with a bit of chocolate and a bit of vanilla, a little cold and a little heat -- is pure romance.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 3

Number Of Ingredients 15

1/2 cup all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1/3 cup sugar
1/4 teaspoon pure vanilla extract
1/4 cup whole milk
1 ounce (about 1/4 cup) white chocolate, chopped into 3/4-inch pieces
2 1/2 tablespoons granulated sugar
2 1/2 tablespoons packed light-brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
3/4 cup boiling water
Vanilla ice cream, for serving

Steps:

  • Make the batter: Preheat oven to 350 degrees, with rack in center. Sift together flour, cocoa powder, baking powder, cinnamon, and salt into a medium bowl; set aside.
  • Stir together butter, sugar, and vanilla in another medium bowl. Stir in flour mixture and milk, then the chocolate.
  • Make the topping: Stir sugars in a small bowl, smoothing any lumps. Sift in cocoa powder; stir to combine.
  • Place 3 ramekins (each 3 1/2 inches in diameter and 1 1/2 inches deep) on a baking sheet. Pour in batter. Sprinkle with topping. Pour 1/4 cup boiling water into each. Bake until set, 25 to 28 minutes. Top with ice cream; serve immediately.

S'MORES DARK CHOCOLATE PUDDINGS



S'mores Dark Chocolate Puddings image

Provided by Matt Lewis

Categories     Food Processor     Mixer     Chocolate     Dessert     Valentine's Day     Kid-Friendly     Oscars     Backyard BBQ     Party     Potluck     Marshmallow     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 26

Graham cracker crumb layer:
4 1/2 whole graham crackers (5 x 2 1/2-inch rectangles), coarsely broken
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon sugar
1 teaspoon ground cinnamon
Puddings:
1 cup sugar
3 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder (such as Scharffen Berger)
1 teaspoon instant espresso powder
Pinch of salt
3 large egg yolks
2 cups whole milk
1/2 cup heavy whipping cream
8 ounces bittersweet chocolate (54% to 60% cacao), chopped
1 tablespoon whiskey
1 tablespoon butter
1 teaspoon vanilla extract
Marshmallow topping:
2 large egg whites
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
1 1/4 teaspoons vanilla extract
Special Equipment
Kitchen butane torch

Steps:

  • For graham cracker crumb layer:
  • Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Combine all ingredients in processor. Using on/off turns, blend until coarse crumbs form. Spread crumbs out on prepared baking sheet (if necessary, break up any large pieces with fingertips). Bake until crumbs are crisp, stirring once, about 10 minutes. Cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • For puddings:
  • Whisk sugar, cornstarch, cocoa powder, espresso powder, and salt in heavy medium saucepan. Add egg yolks and whisk to blend (mixture will resemble wet sand). Gradually whisk in milk, then cream. Whisk constantly over medium heat until mixture comes to boil, then boil 30 seconds. Remove from heat. Add chocolate, whiskey, butter, and vanilla; whisk until chocolate and butter melt and mixture is smooth. Let pudding cool slightly, whisking occasionally, about 10 minutes.
  • Spoon 1/3 cup pudding into each of six 1-cup glasses; spread evenly. Sprinkle each with graham cracker crumbs, dividing equally. Top each with 1/3 cup pudding, spreading evenly. Cover each with plastic wrap, pressing plastic directly onto pudding. Chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • For marshmallow topping:
  • Blend all ingredients in large bowl of stand mixer fitted with whisk attachment. Set mixer bowl with egg white mixture over saucepan of simmering water. Using hand whisk, whisk mixture constantly until instant-read thermometer inserted into mixture registers 160°F, about 6 minutes. Attach mixer bowl with egg white mixture to stand mixer again and beat on high speed until marshmallow topping forms stiff peaks, 6 to 8 minutes.
  • Top each pudding with 2 large spoonfuls of marshmallow topping, covering top completely and creating peaks, if desired. DO AHEAD: Can be made 2 hours ahead. Chill.
  • Using kitchen butane torch, lightly toast marshmallow topping until golden in spots.

CHOCOLATE PUDDING SUNDAES



Chocolate Pudding Sundaes image

This is an interesting recipe for chocolate syrup. It turns into pudding when cool. The recipe is from Taste of Home magazine.

Provided by Chris from Kansas

Categories     Frozen Desserts

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2/3 cup sugar
1/4 cup baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups milk
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon vanilla extract
3 cups vanilla ice cream

Steps:

  • In a microwave-safe bowl, combine sugar, cocoa, cornstarch and salt.
  • Gradually stir in milk until smooth.
  • Microwave uncovered, on high for 7-10 minutes, stirring every 2 minutes, until sauce comes to a boil.
  • Stir in butter and vanilla.
  • Serve warm over ice cream.
  • Store leftovers in refrigerator.

Nutrition Facts : Calories 348.7, Fat 15.6, SaturatedFat 9.7, Cholesterol 54.7, Sodium 227.8, Carbohydrate 49.2, Fiber 1.7, Sugar 37.6, Protein 6.3

Tips:

  • For a richer flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
  • If you don't have a double boiler, you can melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
  • Be sure to whisk the chocolate and milk mixture constantly while it's heating to prevent it from curdling.
  • For a creamier pudding, use whole milk or heavy cream.
  • If you want a thicker pudding, add more cornstarch.
  • To make the pudding ahead of time, let it cool completely and then store it in the refrigerator for up to 3 days.
  • When you're ready to serve the pudding, top it with whipped cream and chocolate shavings.

Conclusion:

Dark chocolate pudding sundaes are a delicious and easy dessert that can be enjoyed by people of all ages. They're perfect for a special occasion or a simple weeknight treat. With just a few simple ingredients, you can create a dessert that is both decadent and satisfying.

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