Best 9 Chocolate Almond Pudding Recipes

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Indulge in a symphony of flavors with our exquisite Chocolate Almond Pudding, a dessert that elevates the classic pudding experience to new heights. This creamy and decadent treat combines the richness of chocolate with the subtle nuttiness of almonds, resulting in a taste sensation that will tantalize your palate. Perfect for any occasion, this pudding is a delightful ending to a special meal or a sweet treat to satisfy your cravings. Additionally, explore our collection of equally enticing recipes, including a delectable Chocolate Mousse that offers a light and airy texture, a sinfully rich Chocolate Truffle Torte that will transport you to dessert heaven, and a classic Chocolate Chip Cookie recipe that promises crispy edges and a chewy center. Embark on a culinary adventure with our curated selection of chocolate-inspired desserts, each one a testament to the versatility and allure of this beloved ingredient.

Here are our top 9 tried and tested recipes!

CHOCOLATE ALMOND BREAD PUDDING



Chocolate Almond Bread Pudding image

A slight twist on the traditional bread pudding. Almond flavor adds a really nice aroma.

Provided by raisedoncoffee

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h

Yield 12

Number Of Ingredients 11

3 tablespoons butter, melted
12 slices day-old bread, cut into 1-inch cubes
½ cup dark chocolate chips, or to taste
¼ cup sliced almonds, or to taste
8 eggs, beaten
3 cups milk
1 ½ cups white sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 teaspoons almond extract
1 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
  • Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
  • Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 46.5 g, Cholesterol 136.5 mg, Fat 11.2 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 5 g, Sodium 264.4 mg, Sugar 29.4 g

CHOCOLATE ALMOND PUDDING



Chocolate Almond Pudding image

This is a quick and delicious snack you can whip up when you're craving chocolate. Dollop with whipped cream and raspberry sauce and serve warm. YUM!

Provided by JOSIE

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 15m

Yield 8

Number Of Ingredients 7

½ cup sugar
⅓ cup baking cocoa
2 tablespoons cornstarch
2 cups milk
1 egg, beaten
¼ teaspoon vanilla extract
⅛ teaspoon almond extract

Steps:

  • In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 19.2 g, Cholesterol 28.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 34.7 mg, Sugar 15.5 g

CHOCOLATE ALMOND TAPIOCA PUDDING (SLOW COOKER)



Chocolate Almond Tapioca Pudding (Slow Cooker) image

This recipe is from Stephanie of "A Year of Slow Cookin" fame. She used her crockpot everyday in 2008, eventually published a couple of cookbooks. This was a very delicious dessert. I made it in my 3 qt slow cooker. See Notes in recipe for comments. Cooking time does not include chilling.

Provided by duonyte

Categories     Dessert

Time 4h10m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 quarts 1% low-fat milk
3/4-1 1/2 cup sugar
1 cup small pearl tapioca, not instant
3 large eggs
1 teaspoon almond extract
1 tablespoon cocoa powder

Steps:

  • Use a 4 qt slow cooker. Combine the milk, sugar and tapioca in the insert. Stir well to mix.
  • Cover and cook on High for two to three hours. It will still be soupy at this point.
  • In a medium or large mixing bowl, whisk together the eggs, almond extract, and cocoa powder.
  • Remove 1/2 cup of the hot tapioca/milk mix from the crockpot, and stir into the eggs, whisking all the time. A standard ladle is 1/2 cup. Add another 1/2 cup of the hot mix, whisk thoroughly, and then another 1/2 cup. This tempers the eggs, so that they don't turn into scrambled eggs.
  • Pour the egg mixture into the slow cooker and stir very thoroughly to combine.
  • Cover and cook on High for 30 minutes to one hour, or until the tapioca has begun to swell and thicken.
  • Turn off the slow cooker, remove the lid and let this stand an hour to thicken further. Remove to a large bowl, cover with plastic pushing the plastic against the tapioca (to prevent a skin from forming), and chill.
  • Note1: I used seed tapioca, about the size of sesame seeds. I will try this using a couple of tablespoons less, to get a slightly looser consistency, although it was just fine the way it was.
  • Note2: I used 2% milk, as that was what I had. I also used only 3/4 cup sugar - the original recipe calls for 1 1/2 cups, and that would have been much too sweet for me. I might double the amount of cocoa powder next time.

ALMOND CHOCOLATE CHIA SEED PUDDING RECIPE BY TASTY



Almond Chocolate Chia Seed Pudding Recipe by Tasty image

Here's what you need: greek yogurt, almond milk, vanilla extract, honey, chia seeds, dark cocoa powder, slivered almond, chocolate shaving

Provided by Joey Firoben

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 8

1 cup greek yogurt
1 cup almond milk
1 teaspoon vanilla extract
2 tablespoons honey
¼ cup chia seeds
2 tablespoons dark cocoa powder
slivered almond
chocolate shaving

Steps:

  • In a medium bowl, mix the yogurt, almond milk, vanilla, honey, chia seeds, and cocoa powder together until well combined.
  • Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
  • Spoon the pudding into desired serving dish and top with slivered almonds and chocolate shavings.
  • Enjoy!

Nutrition Facts : Calories 161 calories, Carbohydrate 25 grams, Fat 3 grams, Fiber 4 grams, Protein 8 grams, Sugar 18 grams

SKINNY CHOCOLATE-ALMOND PUDDING CAKE



Skinny Chocolate-Almond Pudding Cake image

40% less fat • 75% less sat fat • 27% fewer calories than the original recipe. Gooey, yummy, chocolaty-canola oil and skim milk are two of the skinny secrets.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 9

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1/4 cup chopped almonds, toasted*
1/4 cup unsweetened baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons canola oil
2 teaspoons vanilla
1/4 teaspoon almond extract
3/4 cup packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups water
Vanilla reduced-fat ice cream, if desired

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
  • In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
  • Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
  • To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.

Nutrition Facts : Calories 240, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 30 g, TransFat 0 g

ALMOND CHOCOLATE PUDDING CAKE



Almond Chocolate Pudding Cake image

I have not tried this recipe myself, but got it from a friend that has impeccable taste in desserts, so I am sure it's yummy!

Provided by ChipotleChick

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

nonstick cooking spray
1 1/3 cups sugar
1 cup unsifted flour
1/4 teaspoon salt
1/4 cup unsweetened cocoa
1/4 cup oil
1/2 cup low-fat milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
1 cup boiling water

Steps:

  • Position rack in center of oven and preheat to 350 degrees.
  • Coat an 8x8 baking pan with cooking spray.
  • In a large bowl, combine 2/3 cups of the sugar, all the flour, salt, and baking powder.
  • Stir well to blend.
  • Whisk in the oil, milk, and both extracts.
  • Batter will be stiff.
  • Scrape batter into oiled pan and smooth on top.
  • In a small bowl, stir together the cocoa and remaining 2/3 cup sugar.
  • Sprinkle this over the batter.
  • Pour the boiling water over the batter, do not stir!
  • Bake 25 to 35 minutes, or until top of cake looks crisp and crackled.
  • Cool on a wire rack for 5 minutes.
  • Serve warm.

CHOCOLATE-ALMOND PUDDING FONDUE



Chocolate-Almond Pudding Fondue image

Provided by Food Network

Categories     dessert

Time 25m

Number Of Ingredients 10

1/4 cup sugar
2 tablespoons cornstarch
2 cups milk
5 ounces milk chocolate chips
1 egg yolk, beaten
1/2 teaspoon almond extract
Fresh strawberries
Pound cake pieces, for garnish
Cheesecake pieces, for garnish
Cookies, for garnish

Steps:

  • In a saucepan over medium-high heat, combine the sugar and cornstarch. Slowly add the milk, whisking until combined. Cook until the mixture boils and begins to thicken. Add the chocolate. Temper the egg yolk with some of the chocolate mixture and pour the yolk into the saucepan. Cook, stirring constantly, over low heat until smooth and thick. Remove from heat and stir in the almond extract. Transfer to a serving bowl and serve with fresh strawberries, pound cake chunks, cheesecake chunks, and cookies.

WARM CHOCOLATE PUDDING ENCHILADAS WITH STRAWBERRY ALMOND SALSA



Warm Chocolate Pudding Enchiladas With Strawberry Almond Salsa image

Provided by Bryan Miller

Categories     quick, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 16

1/4 pound semi-sweet chocolate
1 ounce (1/4 stick) unsalted butter, soft
3 1/2 cups milk
2 tablespoons cornstarch
1/4 cup cocoa
3/4 cup sugar
2 eggs
3 egg yolks
1/4 cup Kahlua
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa
2 tablespoons sugar
1 1/4 cups milk
2 eggs
Butter for cookie sheet
Strawberry almond salsa (see recipe)

Steps:

  • Melt chocolate and butter over simmering water in top of a double boiler.
  • Pour 1/2 cup of the milk into a medium-size bowl. Whisk in the cornstarch, cocoa and 1/4 cup of the sugar.
  • In a medium-size saucepan over medium heat, scald remaining 3 cups of milk and 1/2 cup of sugar by heating to just under a boil, when it begins to foam. Remove from heat, and whisk hot liquid into the cornstarch mixture. Return to heat and, while constantly scraping bottom of pan with a whisk, cook until tiny bubbles boil up for 10 seconds, no more.
  • Put eggs and egg yolks in a bowl. Whisking vigorously, slowly drizzle in one cup of hot liquid. Pour everything back into saucepan. Simmer until tiny bubbles boil up again, constantly scraping bottom of pan with a whisk. Stir in Kahlua. Strain pudding, and fold in the melted chocolate and butter. Cover with wax paper to prevent a skin from forming. Set aside for one hour. Refrigerate until chilled.
  • To make enchiladas, first make the crepes. Put flour, cocoa, sugar, milk and eggs in the bowl of a food processor, or blender and run at high speed for one minute. Scrape down the sides, and run for another 10 seconds. Let batter rest in refrigerator for 30 minutes.
  • Place a nonstick saute pan or crepe pan over medium-high heat for one minute. Remove it from heat and, holding it with one hand, pour 1/4 cup of the batter into it. Quickly tilt it so a thin film of batter coats pan's bottom. Return pan to heat, and cook for 1 to 2 minutes, or until the top looks set but not dry and you can lift crepe with a rubber spatula and then your fingers. (Cover your free hand with a paper towel to catch finished crepe.)
  • Place crepes cooked-side-up on a sheet of waxed paper, and repeat with rest of batter. You should have 8 to 10.
  • Preheat oven to 400 degrees. Lightly butter a cookie sheet.
  • Place a crepe, cooked side up, on a dry work surface. Drop about 1/4 cup of pudding in the center. Spread it from side to side, leaving one-inch borders. Fold bottom edge over the center of the pudding. Next, fold the right side of the crepe back to the middle; repeat with the left side. Fold the last section toward the middle to make the enchilada. Repeat with remaining crepes. These may be prepared up to a day in advance.
  • Place each enchilada, seam side down, on buttered pan. Bake for 5 to 7 minutes to warm them. Serve with strawberry almond salsa.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 25 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 14 grams, Sodium 134 milligrams, Sugar 54 grams, TransFat 0 grams

ALMOND MILK CHOCOLATE PUDDING



Almond Milk Chocolate Pudding image

This is a super easy pudding that can be adapted as needed to be both vegetarian or vegan. It is low-fat and a responsible snack for those watching their diet but seeking a sweet chocolate dessert. A very versatile pudding recipe that is easy to modify. Can be eaten warm, if preferred.

Provided by Phaewryn

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 cup white sugar, or to taste
½ cup unsweetened cocoa powder
⅓ cup cornstarch
¼ teaspoon salt
3 cups unsweetened almond milk
1 teaspoon butter
1 teaspoon vanilla extract

Steps:

  • Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
  • Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 48.1 g, Cholesterol 1.8 mg, Fat 3 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 183.8 mg, Sugar 37.3 g

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the pudding will taste. Look for a chocolate with a cocoa content of at least 70%.
  • Temper the chocolate. This will help to prevent the chocolate from seizing when it is added to the pudding. To temper chocolate, melt it slowly and carefully, stirring constantly.
  • Use cold milk. This will help to keep the pudding from curdling.
  • Don't overcook the pudding. The pudding should be cooked until it is just thick enough to coat the back of a spoon. Overcooked pudding will be tough and rubbery.
  • Chill the pudding before serving. This will help to firm up the pudding and make it easier to slice.
  • Serve the pudding with your favorite toppings. Some popular toppings include whipped cream, chocolate chips, and nuts.

Conclusion:

Chocolate almond pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and creamy texture, this pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give chocolate almond pudding a try. You won't be disappointed!

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