Chocolate Fettuccine Pudding Food

CREAMY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, combine cornstarch and milk until smooth. Add chocolate chips. Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice. , Pour into dessert dishes. Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.

CHOCOLATE FETTUCCINE PUDDING

Steps:

• Preheat the oven to 350 degrees. Butter a 13-by-9-by-2 1/2 -inch baking pan. In a large bowl, whisk together the ricotta, eggs, sugar, cream, milk, chocolate, cocoa powder, crème de cacao, vanilla and cinnamon until combined.
• Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes. Drain well and toss to combine with the mixture in the bowl. Pour into the greased baking pan. Top with cookie crumbs, if desired. Bake for 60 to 75 minutes, or until a knife inserted in the center of the pudding comes out clean. Cut into squares and serve warm.

CHOCOLATE LOVERS FETTUCCINE A LA MODE

Steps:

• Bring a large saucepan of water to a boil; cook the chocolate fettuccine until tender but not mushy, about 2 1/2 minutes. Drain the pasta and immediately place into a large bowl filled with ice water. Allow to stand until chilled, about 5 minutes.
• Drain the pasta again and toss with canola oil in a bowl to lightly coat. Refrigerate until fully chilled, at least 15 minutes.
• Lightly whisk the whipped cream, sugar, vanilla extract, and cocoa powder together in a small bowl until thoroughly combined.
• To make the desserts, divide the chocolate fettuccine between 4 dessert plates.
• Spoon a dollop of chocolate whipped cream on the fettuccine on each plate.
• Place 1/2 cup of vanilla ice cream onto the whipped cream.
• Spoon 2 tablespoons chocolate topping onto each dessert to serve.

CHOCOLATE CHIA SEED PUDDING

Steps:

• Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
• Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• Drizzle honey over the pudding to serve.

CHOCOLATE PUDDING

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.