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Triple-Chocolate Pudding

By

Rate this recipe 4.8/5 (14 Votes)

Ingredients

  • 1 (5-ounce) package chocolate cook-and-serve pudding mix
  • 1 large egg yolk $
  • 4 cups 1% low-fat chocolate milk $
  • 1 ounce semisweet chocolate
  • chopped $
  • 1 teaspoon vanilla extract
  • Frozen reduced-calorie whipped topping
  • thawed (optional)
  • Semisweet chocolate shavings (optional)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Combine first 3 ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a whisk. Boil 2 minutes, stirring constantly. Remove from heat. Add chopped chocolate and vanilla, stirring with a whisk until chocolate melts. Cool 5 minutes.

Step 2

Spoon 1/2 cup pudding into each of 8 individual serving bowls. Serve warm, or cover surface of pudding with plastic wrap, and chill thoroughly. Top each serving with whipped topping, if desired; sprinkle with chocolate shavings, if desired.

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INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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Chocolate Pudding Cake CHOCOLATE PUDDING (stovetop method)