Reviews (1)        Add Rating & Review     90 Ratings   5 star values:        21    4 star values:        37    3 star values:        20    2 star values:        9    1 star values:        3                Martha Stewart Member     Rating: 1 stars       09/05/2018   Ewww! Cornstarch! Yuk! Gives everything a nasty aftertaste and the texture of 'cheap restaurant'. "Tapioca flour thickens at low temperatures, remains stable when frozen, and has a neutral taste that won't overwhelm your dishes. It can be used in a wide range of recipes, from soups and gravies, to pie fillings and baked goods. Step aside, cornstarch! Tapioca flour is the new thickener in town." nuts.com Get on board, Martha;) FYI: 2 tapioca flour (or starch) to 1 cornstarch

Back to Chocolate Pudding with Whipped Cream All Reviews for Chocolate Pudding with Whipped Cream - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chocolate Pudding with Whipped Cream Credit: Dana Gallagher Recipe Summary prep: 5 mins total: 55 mins Servings: 4

Ingredients Ingredient Checklist 1/3 cup granulated sugar 2 tablespoons cornstarch 2 tablespoons unsweetened Dutch-process cocoa powder 1/4 teaspoon salt 2 cups milk 2 large egg yolks, lightly beaten 4 ounces semisweet chocolate, finely chopped 1 tablespoon unsalted butter, softened 1/3 cup heavy cream 1 tablespoon confectioners’ sugar

Gallery Chocolate Pudding with Whipped Cream Credit: Dana Gallagher

Recipe Summary prep: 5 mins total: 55 mins Servings: 4

Chocolate Pudding with Whipped Cream      Credit: Dana Gallagher

Chocolate Pudding with Whipped Cream

Credit: Dana Gallagher

Chocolate Pudding with Whipped Cream

Recipe Summary prep: 5 mins total: 55 mins Servings: 4

Recipe Summary

prep: 5 mins total: 55 mins

Servings: 4

prep: 5 mins

total: 55 mins

prep:

5 mins

total:

55 mins

Servings: 4

4

Ingredients

Ingredients

  • 1/3 cup granulated sugar 2 tablespoons cornstarch 2 tablespoons unsweetened Dutch-process cocoa powder 1/4 teaspoon salt 2 cups milk 2 large egg yolks, lightly beaten 4 ounces semisweet chocolate, finely chopped 1 tablespoon unsalted butter, softened 1/3 cup heavy cream 1 tablespoon confectioners’ sugar

Directions

Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.

Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).

Whip cream and confectioners’ sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.

Reviews (1)

 Add Rating & Review     90 Ratings   5 star values:        21    4 star values:        37    3 star values:        20    2 star values:        9    1 star values:        3        

   Martha Stewart Member     Rating: 1 stars       09/05/2018   Ewww! Cornstarch! Yuk! Gives everything a nasty aftertaste and the texture of 'cheap restaurant'. "Tapioca flour thickens at low temperatures, remains stable when frozen, and has a neutral taste that won't overwhelm your dishes. It can be used in a wide range of recipes, from soups and gravies, to pie fillings and baked goods. Step aside, cornstarch! Tapioca flour is the new thickener in town." nuts.com Get on board, Martha;) FYI: 2 tapioca flour (or starch) to 1 cornstarch

Reviews (1)

Add Rating & Review     90 Ratings   5 star values:        21    4 star values:        37    3 star values:        20    2 star values:        9    1 star values:        3

Add Rating & Review

90 Ratings 5 star values: 21 4 star values: 37 3 star values: 20 2 star values: 9 1 star values: 3

90 Ratings 5 star values: 21 4 star values: 37 3 star values: 20 2 star values: 9 1 star values: 3

90 Ratings 5 star values: 21 4 star values: 37 3 star values: 20 2 star values: 9 1 star values: 3

  • 5 star values: 21 4 star values: 37 3 star values: 20 2 star values: 9 1 star values: 3

    Martha Stewart Member     Rating: 1 stars       09/05/2018   Ewww! Cornstarch! Yuk! Gives everything a nasty aftertaste and the texture of 'cheap restaurant'. "Tapioca flour thickens at low temperatures, remains stable when frozen, and has a neutral taste that won't overwhelm your dishes. It can be used in a wide range of recipes, from soups and gravies, to pie fillings and baked goods. Step aside, cornstarch! Tapioca flour is the new thickener in town." nuts.com Get on board, Martha;) FYI: 2 tapioca flour (or starch) to 1 cornstarch

    Martha Stewart Member

    Rating: 1 stars 09/05/2018

Ewww! Cornstarch! Yuk! Gives everything a nasty aftertaste and the texture of ‘cheap restaurant’. “Tapioca flour thickens at low temperatures, remains stable when frozen, and has a neutral taste that won’t overwhelm your dishes. It can be used in a wide range of recipes, from soups and gravies, to pie fillings and baked goods. Step aside, cornstarch! Tapioca flour is the new thickener in town.” nuts.com Get on board, Martha;) FYI: 2 tapioca flour (or starch) to 1 cornstarch

Rating: 1 stars

All Reviews for Chocolate Pudding with Whipped Cream

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chocolate Pudding with Whipped Cream

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest