CHOCOLATE ALMOND PUDDING
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
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)
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
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
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
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
CHOCOLATE PUDDING WITH ALMONDS
This dessert is very comforting and reminds me of my childhood. The surprising texture of the almonds on top does wonders for the texture and makes it more of a "complete" dessert to me.
Provided by Alex Guarnaschelli
Categories dessert
Time 12h35m
Yield 6 to 8 shallow coffee cups
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the sugar, cocoa powder, salt and warm water. Whisk to blend and bring to a gentle simmer over medium heat. Remove from the heat and stir in the chocolate, 1 cup heavy cream and 1 cup of the milk. Stir to blend and bring the mixture back to a gentle simmer on low heat.
- Meanwhile, in a small bowl, combine the cornstarch and the remaining 1/4 cup of milk until the mixture is smooth. Stir the cornstarch into the simmering chocolate mixture and continue cooking it over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. From time to time, use a whisk to blend the pudding and assure that it is not sticking to the bottom or sides and scorching as it cooks. Remove from the heat. Taste and add the vanilla and rum. Pour the pudding into a large bowl (or, if preferred, individual coffee cups) and cover tightly with plastic wrap so a skin doesn't form on top of the pudding. The plastic wrap should directly touch the top of the pudding in the bowl or cups. Refrigerate for a few hours or overnight.
- In a medium bowl whisk the cream until thick. Alternatively, use the electric mixer fitted with the whisk attachment. Whisk in the sugar and vanilla until blended. Taste for sweetness and refrigerate until ready to use.
- When ready to serve, heat the oil in a medium skillet over low heat. When the oil begins to smoke lightly, add the almonds. Cook them, stirring, from time to time, until they turn golden brown, about 2 minutes. Use a slotted spoon to transfer them from the skillet to a paper towel or a kitchen towel to drain off excess oil. Season with salt, to taste.
- Remove the pudding from the refrigerator, discard the plastic wrap and sprinkle with the almonds. Top with dollops of the whipped cream or serve the cream on the side. Serve immediately.
HEALTHY CHOCOLATE PUDDING
This creamy healthy chocolate pudding recipe is surprisingly easy to make at home!
Provided by Chocolate Covered Katie
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I've not tried arrowroot and have only tried this recipe with Dutch cocoa powder so can't vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!View Nutrition Facts
Nutrition Facts : Calories 70 kcal, ServingSize 1 serving
CHOCOLATE-ALMOND PUDDING FONDUE
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.
CHOCOLATE ALMOND MILK PUDDING
Provided by Dédé Wilson
Yield Serves 8
Number Of Ingredients 8
Steps:
- Have 8 ramekins (at least 4 ounces in size), goblets or glasses ready to receive the pudding.
- Whisk together the cocoa, sugar, cornstarch and salt in a medium-sized saucepan. Slowly whisk in about 1 cup of the almond milk until smooth, then whisk in remaining almond milk. Bring to a simmer over medium heat, (might take about 5 minutes), and simmer for 1 minute, whisking frequently until thickened. Add chocolate and whisk frequently for about 1 minute more until chocolate melts and the pudding is thick and smooth. The pudding should be thick enough to leave whisk marks in the surface. Remove from heat, whisk in vanilla, then immediately pour into waiting dishes or goblets.
- Cool until almost room temperature, then refrigerate at least 2 hours or overnight until set. Serve chilled with the optional whipped coconut cream topping.
CHOCOLATE CHIA BUDINO
A budino is a decadent, delicious custard-based Italian dessert - and this is Giada's no-cook superfood spin on it.
Provided by Giada De Laurentiis
Categories Dessert
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl whisk together the cocoa powder, maple syrup, vanilla, salt, almond milk and yogurt until smooth. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries
Nutrition Facts : ServingSize 6, Calories 106
ALMOND MILK CHOCOLATE PUDDING
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
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
CHOCOLATE ALMOND MOCHA DUMP CAKE
I recently started making dump cakes even though they've been around for years. They are so easy! If you don't like coffee, add an extra 1/2 cup milk.
Provided by Carolyn Haas @Linky1
Categories Cakes
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF. Spray 9x13 pan with baking spray.
- Pour pudding mix, milk and coffee into prepared pan. Stir together for a couple minutes until pudding is thick.
- Add cake mix and stir until moistened. Spread out batter evenly and sprinkle with chocolate chips and almonds.
- Cover with thin slices of butter as evenly as possible.
- Bake for 35-40 minutes, until edges of cake start to pull away from pan. Serve warm with ice cream or whipped topping.
ALMOND CHOCOLATE PUDDING CAKE
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
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.
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