Slow Cooker Chocolate Pudding

Slow cooker chocolate pudding. A rich, velvety pudding made from chocolate, milk, cream, and sugar. Doesn’t get much easier than this!

Is there a substitute for the half-and-half in this recipe?

Half-and-half is an emulsion of milk and cream. Many people use it in coffee or tea, or to make creamy sauces.

There are two substitutes for the half-and-half in this recipe. One is cream, which can be substituted for the same amount of half-and-half in a recipe that uses cream as an ingredient. The other substitute is whole milk, which can also be used instead of half-and-half but should be substituted with twice the amount called for originally.

How does one make this dessert in a traditional oven?

Cooking a pie requires following different steps. One needs to preheat the oven and then put the pie on a baking sheet. After that, one should prick the crust with a fork and put it in the oven for about 15 minutes at 425°F or 220°C. The cooking time may vary depending on what kind of pie it is and how big it is.

There are many ways to cook pies and pastries. The most common ones include using an oven, microwave, grill, frying pan, and steamer.

Slow Cooker Chocolate Pudding

You may like as well:

Easy English Plum Pudding

Cranberry Orange Bread Pudding

Slow Cooker Breakfast Bread Pudding

Slow Cooker Mushroom Bread Pudding

Fried Scallops with Black Pudding

Ingredients

• 1/2 pound (240 g) loaf of French bread, cubed
• 1 cup (250 g) semisweet chocolate chips
• 1/2 cup (125 g) caramel bits
• 1/2 cup 9125 g) chopped pecans
• 1 cup (250 g) granulated sugar
• 1/2 cup (125 g) brown sugar
• 1/3 cup (80 g) cocoa powder
• 4 large eggs, lightly beaten
• 1/2 cup (125 g) strong black coffee
• 1 cup 9250 g) half-and-half
• 1/2 cup (125 ml) milk
• 2 teaspoons vanilla

Method