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In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes.

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Stir in the chopped chocolate, butter, and vanilla until the pudding is smooth and combined. Pour the pudding through a fine mesh strainer and into a heatproof bowl. Let cool for 15 minutes, stirring occasionally. Press a piece of plastic wrap directly against the surface of the pudding.

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Add dry ingredients to a medium saucepan: cornstarch, cocoa powder, sugar, and salt. Stir in milk, slowly, whisking until smooth. Cook: Turn heat to medium and cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in butter and vanilla extract. Refrigerate: Place a piece of plastic wrap.

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Instructions. In a wide-bottomed sauce pot, whisk together the milk, sugar, corn starch, cocoa powder, and egg. Set it over medium heat and whisk until the mixture begins to bubble up. Turn the heat down to medium-low and keep whisking until thick and creamy, less than 5 minutes.

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directions. Blend dry pudding mix and sugar in a saucepan. Stir in evaporated milk, salt and margarine. Cook and stir over medium heat until the mixture boils. Lower heat and boil 3 minutes more, stirring constantly. Remove from heat and stir in vanilla extract and nuts. Beat while hot and until it turns dull.

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Step 4: Carefully add the egg yolks. Combine the egg yolks with a small portion of the hot custard mixture in a small bowl and give it a whisk to combine. This brings the eggs up to a higher temperature, so they'll mix into the pudding more smoothly, without curdling. Pour the milky yolk mix into the saucepan. Whisk again to combine.

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Whisk until the chocolate is completely melted, and the butter has emulsified into the pudding as well. Place the pudding in a dish (a large shallow dish if you want the pudding to chill faster) and cover the entire surface with plastic wrap. Make sure the plastic wrap is touching the whole surface of the pudding.

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Stir in milk. Turn the heat on low, and slowly whisk in the milk. Stir regularly. Continuously whisk the mixture until it comes to a boil. It will take about 10 minutes. Once it comes to a boil, cook for 1 more minute and then stir in vanilla extract and butter. Cool the pudding.

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Whisk in cold milk until combined. STEP 2. Boil. Turn on heat to medium high and stir constantly until it reaches a boil. Set timer for 1 minute and boil while stirring constantly. Remove pan from heat and stir in butter and vanilla extract. STEP 3. Chill. Place in a separate bowl and cover with plastic wrap.

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You only need a few simple ingredients to make this homemade Chocolate Pudding recipe. It's the perfect quick sweet treat or dessert as it is so rich, chocol.

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1 T cornstarch, 2 T sugar, 3/4 C milk, pinch salt, 1/4 t vanilla, 1.5 oz good chocolate (I mix Trader Joe's 72% and dark) Stir cornstarch, sugar, salt and milk together, make sure it all mixes together. Microwave high 2 minutes - will be fairly thick. Stir in chocolate, add vanilla. Microwave additional 30 seconds.

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Slowly whisk in 1 ½ cups milk until the mixture is smooth. Set on the stove over medium-high heat and bring to a simmer, stirring constantly. Remove from heat and set aside. In a large bowl, whisk together the remaining ½ cup milk, cornstarch, egg yolks, and salt until smooth and well-combined.

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Bring the creamy chocolate mixture to a simmer over medium-low heat, whisking into the corners of the pot every so often. The pudding will start to thicken when the cornstarch reaches the boiling point. Whisk for 30 seconds or so as the mixture thickens before removing from the heat and whisking in the melted chocolate.

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Step. 1 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. Step. 2 Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the.

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Instructions. Whisk 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.

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Reduce heat to low and stir constantly, scraping the bottom and the sides of the saucepan to avoid burning. Do this for about 1 to 2 minutes, or until it's thick enough that the pudding coats the back of a metal spoon. Remove from the heat and stir in the butter and vanilla. Let the pudding cool to room temperature.