Barefoot Contessas Double Chocolate Pudding Food

BAREFOOT CONTESSA'S HOT CHOCOLATE

Steps:

• Heat milk and half and half in a saucepan on medium heat to just below the simmering point.
• Remove the pan from the heat and add both types of chocolate.
• When they are melted, add the sugar, vanilla extract and espresso and whisk vigorously.
• Reheat gently and serve immedietly garnished with vanilla beans or cinnamon sticks.

CREAMY DOUBLE CHOCOLATE PUDDING

Steps:

• In a medium heavy-bottomed saucepan whisk together the sugar, cocoa, cornstarch and salt.
• Add in the half and half and whipping cream.
• set the saucepan over medium heat and cook whisking constantly until the mixture thickens and comes to a boil (this should take about 5 minutes).
• Remove from heat and add in vanilla and gently add in the milk chocolate chips and vanilla (do not mix completely) let stand for 5 minutes, the mix until the chocolate is completely mixed in (do not stir to much or the pudding will thin out).
• Divide the mixture into 3 or four small dessert dishes.
• Chill until cold (you might want to cover each dish with plastic wrap).

DOUBLE CHOCOLATE ALMOND COOKIES(INA GARTEN)

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
• Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
• Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

BAREFOOT CONTESSA'S BROWNIE TART

Steps:

• Grease and flour a 9-inch tart pan with removable sides.
• Preheat the oven to 350 degrees F.
• Melt the butter in a bowl set over simmering water.
• Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts.
• Set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate.
• In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
• Fold the flour mixture into the batter until just combined.
• Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack).
• The inside will still be very soft.
• Cool to room temperature before removing the sides of the tart pan.
• Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

BAREFOOT CONTESSA'S DOUBLE CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed.
• On low speed, add the cornstarch, cocoa powder, and salt.
• Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture.
• Combine well, then pour the mixture back into the pan.
• Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened.
• If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.
• Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• Pour into serving bowls.
• Place plastic wrap directly on the top of the pudding (to prevent a skin on top of pudding), and chill thoroughly.