Old Fashioned Chocolate Pudding with Cocoa Powder - Grandma's Recipe (2024)

FAQs

How to improve chocolate pudding mix? ›

Add more flavor

A bit of espresso powder can make chocolate puddings taste more chocolaty—add more for a mocha flavor. You can stir in a bit of your favorite liqueur too. A splash of Irish cream, creme de menthe or even bourbon can take your go-to pudding recipe to a new place.

Once the pudding cooled and the fat solidified, any bits that hadn't been thoroughly broken down came across as grainy on the tongue. Vigorously whisking the pudding—or any custard with a generous amount of butter—breaks down the fat into tiny droplets that are too small to detect once the mixture cools.

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens.

though the taste and texture could be quite different, brownies are more cakey when made with cocoa power, and more fudgey with chocolate chips. So, if you use the instant pudding mix, just the power, you could in use that instead of cocoa powder.

Top with whipped cream or whipped topping and sprinkle with shaved chocolate or cocoa powder. Layer pudding with crushed cookies or graham crackers for a parfait. Top with fresh berries like strawberries, raspberries or blueberries. Drizzle with caramel or chocolate sauce.

Steaming a smaller pudding for longer is not going to spoil it. We have steamed 1lb puddings for 8 hours many times. If the foil and parchment hasn't split, again your pudding will not be spoilt. Let your pudding go completely cold then you can remove the covering and put on new parchment and foil ready for the day.

Don't cover when it's still hot. Do not cover when the pudding is still hot, but should be covered when the pudding has cooled. This is to avoid the presence of steam which makes the pudding runny.

Immersion Blender or Electric Whisk:If you've had a hard day at the gym, then you definitely do not need another arm workout. So go for a handheld immersion blender or an electric whisk to smooth out the pudding. Strain:Use a fine-mesh sieve to strain out the undesired lumps for a silky and creamy end result.

If you want to try to fix it, you can try dissolving a little bit of cornstarch in water and adding that in. Then try using a handheld or stand mixer to whip the pudding up until is starts to thicken. It will probably never set up completely, though, but it may help a little.

Why add Eggs to pudding? ›

Thickening the Pudding

Using eggs: Eggs add richness to puddings, whether or not the recipe includes additional thickeners. To add eggs to a hot liquid, you need to "temper" them (see Tempering Eggs below) so they don't end up as scrambled eggs. Rice and tapioca also act as thickeners.

Cocoa powder has a more intense flavour than baking chocolate, less fat, and, in most cases, no sugar.

The explanation is pretty simple to this phenomenon. Cocoa powder is hydrophobic which means it does not dissolve easily into water.

So, if you want your brownies or chocolate cakes to taste extra chocolate-y and cake-y, cocoa powder's your answer when it comes to baking. In short, it is recommended to use pure cocoa powder for baking, whereas chocolate powder for an awesome cup of chocolate drink.

A quick and easy way to add flavor to your hot chocolate is by adding a splash of your favorite extract. Coconut and almond extracts lend hot chocolate an Almond Joy-like taste, while vanilla adds dimension to the chocolate flavor. Peppermint extract instantly gives the drink a holiday flair.

Do you know the secret ingredient? It's espresso! A shot or two of straight espresso or a few tablespoons of very dark coffee along with the liquids in your recipe have the effect of enhancing the chocolate without adding much discernible coffee flavor.

Add dry espresso powder or instant coffee: The easiest way to amplify the chocolate flavor of your desserts is to add a teaspoon of instant coffee granules or espresso powder to the batter or dough along with your other dry ingredients.