mmm chocolate!

Chocolate (esp dark) is definitely very comforting for me. I love the taste and that it relieves headaches for me, so when the headache comes so does plenty of chocolate 😂 The vanilla part in this is the base for my red velvet cake icing recipe. I do not use cream cheese.

I got a request for chocolate pudding, so I remembered this...It's pretty thick by my standards...If you use milk chocolate the taste and texture are completely different. I usually don't beat the egg yolks until thick. This time I whipped them to improve the initial texture.I used low-fat milk.If you like a creamy feel, use 2 g of gelatin. Recipe by ko-ko

I ate this chocolate pudding before. It was so creamy and delicious, I asked my friend to tell me the recipe.I had some feedback that it wouldn't stiffen after cooling, so I altered the recipe to use more gelatin.If you mince the chocolate as finely as possible, it'll mix easier in step 4.In step 3 when heating, it'll start off as a smooth liquid but then start to become thick. Once it has a little thickness please stop the heat.If you miss the timing, the ingredients will separate. If that happens...put all of it through a strainer, remove any lumps and cool.You won't get the same nice texture, but you can eat it. Recipe by Orihime mama

This is a recipe from my mom's 50s kitchen ❤️❤️For best results, make this early in the day and refrigerate it for a few hours before eating -except my dad liked to eat it warm 🤷🏽‍♀️🤷🏽‍♀️

Enjoy this rich, decadent vegan dessert without sacrificing texture and flavor

Who doesn't love pudding pie, especially a chocolate one? I once had a Mayan Dark Chocolate Pie at a restaurant and have been meaning to recreate it at home for a long time. The cayenne is totally optional but it does give an extra dimension to the chocolate. Try a tiny pinch, be brave!

I would like to announce that chocolate is my next obsession. You will be expecting lots of chocolate recipes these coming months. Yes, lots! I will kickstart the obsession with this simple chocolate pudding. This isn't your typical pudding. Do not expect mousse-jelly-like pudding here; if you are looking for a mousse, it is called a mousse, if you are looking for jelly, it is called a panna cotta. What you get here is a thick, almost hot chocolate-like, pudding.Once you understand that, let's talk about the recipe. There are lots of different ways to do this. One is to create a roux with flour and butter, then adding in the milk and chocolate. I personally find that by creating a roux, the pudding will turn out lumpy. It is quite inevitable. I also find that a roux doesn't really add any depth in terms of flavors to the chocolate pudding. Butter and milk don't really do much. To simplify the recipe, I decided to add the rest of the ingredients in stages, into lukewarm milk. In that way, lumps can be prevented.Instead of butter, I used olive oil. Yes, olive oil. But not extra virgin olive oil, cos it is too strong and will overpower everything else. Olive oil adds that minty depth to the flavor profile. To enhance that depth, I also added amaretto and cayenne. You will get some complexities aftertaste which will linger at the back of your mouth for a while. Of cos, to make this pudding even more Italian, I garnished with some crushed amaretti biscuits. The torture is t

I personally love chocolate, so I tried making chocolate pudding.My daughter hates milk and my son loves it, but both of them love this snack so it's become a regular at our house.I recommend using 330 ml of milk and pure cocoa powder.It turns out really soft! So it takes some time for it to harden but it's reallly delicious. Recipe by Mintominto

As a part of my egg white pudding series, I made a simple chocolate-flavored one with cocoa for my daughter who loves chocolate. Topping with chocolate sauce was a great success!The cocoa will break apart a bit while boiling, but this isn't a failure, haha! Just top with the sauce and you won't even notice.Goes perfectly with whipped cream! Top with whipped cream and pour the sauce over it to make it even creamier. Recipe by twinflower

Hot chocolate Pudding cake is extremely easy and fast to make! A rich chocolate fudge sauce forms underneath a layerof chocolate cake while baking, by itself

The ingredients are an easy-to-make amount for a single bar of chocolate. I wanted to make a chilled dessert. The chocolate bar I initially bought at a convenient store weighed about 60-65 g. Now it's 58 g, but the slight fluctuation makes no difference.If you steam at low heat from the beginning, the fat from the chocolate becomes firm at the surface and forms double layers. Well, that's tasty in it's own way. Chill well before serving♪ Recipe by Asamato