Chocolate Pudding With Vanilla Whipped Cream Food

CHOCOLATE PUDDING WITH VANILLA WHIPPED CREAM

Steps:

• Share Me! Facebook0Pinterest6TwitterReddit5StumbleUpon0Yummly0Tumblr0emailPrint (adsbygoogle = window.adsbygoogle || []).push({}); My newfound quick dessert to make at home. I've always liked pudding, especially those that I saw on American TV - snack pack, and I knew I had to get my hands on those. My mother gave in into buying snack packs for us occasionally. This pudding recipe doesn't require eggs and uses cornflour as it's thickening agent. Top it with some whipped cream and dusted cocoa powder, and you've got yourself an awesome dessert. No more buying pudding mixes! I've just started with chocolate, but I'm gonna try and experiment with some other flavours in the future. It's so good that I made this recipe three times in just three days! Of course, not all of it was for me. I had guest with children over the weekend and thought it would be a great dessert for the kids and adults to enjoy. The pudding is sweet (as all are) but I still do sweeten the whipped cream. It's a pet-peeve of mine to have unsweetened/unflavoured whipped cream. Probably because of my barista days, where the whipped cream was sweetened and flavoured with vanilla syrup. So, I added some powdered sugar and vanilla extract to the cream and whipped it up. Caramel and hazelnut syrup go well too. I also use my own vanilla extract which I made in June and by the 8th week it was ready for using. Yes, the label on it is confusing. That's because growing up we used vanilla essence as it was widely available in stores. So, I got used to calling it essence even though for the past 3 years I have been using extract. Making it a habit to start calling it by it's true name. Learn how to make your own vanilla extract here. My homemade vanilla extract Chocolate Pudding ½ cup Brown Sugar¼ cup Cocoa Powder¼ cup Cornflour⅛ teaspoon Salt3 cups Milk*2 Tablespoons Butter1 teaspoon Vanilla Extract Vanilla Whipped Cream ½ cup Whipping Cream1 Tablespoon Powdered Sugar1 teaspoon Vanilla Extract Directions: Chocolate Pudding Add brown sugar, cocoa powder, cornflour, salt and milk into a medium sized pot. Mix well with a whisk until there are no lumps. Place over medium low heat and stir occasionally (it's important to cook on medium low - medium heat so that the cornflour cooks) Cook for 15 minutes or till it has thicken slightly and it should be able to coat the back of your spoon. Simmer for 2-3 minutes while stirring. Add butter and stir well until it has completely melted and combined. Remove from heat and add vanilla extract. Pour pudding directly into jars, pudding cups or a large bowl and cover with plastic wrap (helps prevent skin from forming) and set aside to cool. After it has cooled completely, put it in the fridge to chill. (2 hours) Vanilla Whipped Cream Add whipping cream, powdered sugar and vanilla extract to a large bowl Whip till it forms stiff peaks. You can use a hand mixer, stand mixer or if you like a challenge, whisk it manually. Top chocolate pudding with a dollop of vanilla whipped cream and dust with cocoa powder before serving. Tips: Conversion Table *You can use soy, rice, almond, or quinoa milk. I recently used rice milk and it was just as good. I used Cailler cocoa powder Pudding stays good about 2-3 days Be patient ???? Enjoy! Share Me! Facebook0Pinterest6TwitterReddit5StumbleUpon0Yummly0Tumblr0emailPrint

SMOOTH AND CREAMY CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in the milk until smooth, then whisk in the cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
• Remove the pan from the heat and add the chocolate chips and vanilla. Let stand until the chocolate is melted, about 5 minutes, then stir gently until the pudding is smooth.
• Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or cover and refrigerate for at least 30 minutes or up to 8 hours to serve chilled and firm. Serve with whipped cream.

WARM CHOCOLATE PUDDING WITH WHIPPED CREAM AND CHOCOLATE SHAVINGS

Steps:

• In a saucepan combine the sugar, cornstarch, salt, egg yolks and whisk the mixture until combined. Whisk in the milk, bring the liquid to a boil over moderate heat. Continue to simmer and whisk until thickened-about 1 minute. Pour the mixture into a bowl and whisk in the melted chocolate and vanilla. Divide the pudding among 4 stemmed glasses and garnish with the whipped cream and chocolate shavings. Serve garnished or accompanied by cookies.

EASIER STABILIZED WHIPPED CREAM

Steps:

• Put all the ingredients in a large mixing bowl.
• Mix on low speed until ingredients are combined.
• Mix on high speed until soft peaks form, scraping sides of bowl often.
• Store tightly covered in the refrigerator for up to 3 days.

INSTANT PUDDING WHIPPED CREAM

Steps:

• Chill mixing bowl (metal) and beater(s).
• Whip the cream for a few minutes
• and then add your instant pudding.
• Watch as you continue whipping it as it gets firm fast.
• If it gets firm to fast, add a little milk to bring it to your desired consistency.
• To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.

VANILLA AND CHOCOLATE DELIGHT

Steps:

• Preheat oven to 375.
• In a medium mixing bowl, combine pecans, flour and butter. Press nut mixture into a 9x13 inch pan. Bake for 15 minutes. Allow to cool.
• Whip together cream cheese, confectioners sugar and half of the frozen whipped topping. Spread this mixture on top of baked crust.
• In a large mixing bowl beat milk, chocolate pudding and vanilla pudding until thick. Pour over cream cheese layer. Top with remaining whipped topping and sprinkle crushed Nestle Crunch bars on top.
• Let set in fridge until chilled.

CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM

Steps:

• Whisk 1/4 cup sugar, cornstarch, and 1 TBSP instant espresso powder in a heavy medium saucepan to blend.
• Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes.
• Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth.
• Divide mixture among 6 ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
• Using an electric mixer; beat the cream, remaining 2 TBSP sugar, and 1 tsp espresso powder in a medium bowl until peaks form.
• Top each chocolate pudding with a dollop of espresso cream.

CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM

Steps:

• Brush 8x8x2 glass baking dish with 1 tablespoon melted butter.
• Simmer half and half and brandy in heavy large saucepan3minutes. Remove from heat.
• Add 1 cup chocolate chips. Let stand for 1 minute, then whisk until chocolate is melted and mixture is smooth.
• Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.
• Whisk in eggs, then vanilla and salt.
• Stir in bread. Let stand 30 minutes.
• Spread half of pudding mixture in prepared dish.
• Sprinkle with 2 cups chocolate chips.
• Cover with remaining pudding mixture.
• (Can be made one day ahead. Cover and Chill)
• Preheat oven to 350.
• Bake pudding uncovered until puffed and firm in center, about 45 minutes.
• Remove from oven; let cool 10 minutes.
• Beat chilled cream, sugar and 1/2 teaspoon cinnamon in medium bowl until peaks form.
• Spoon pudding into bowls. Top with whipped cream.

CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM

Steps:

• Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
• Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.