Chocolate Rum Pudding Food

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CHOCOLATE RUM DESSERT



Chocolate Rum Dessert image

From Southern Living, this lavish dessert makes a beautiful presentation topped with whipped cream and chocolate curls and served in stemmed glasses. Similar to pudding, this dessert is richer with a delighful rum-laced flavor. I had forgotten about this recipe until I was going through my magazines, but it's on the top of my list to make again soon.

Provided by Dreamgoddess

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

6 ounces semisweet chocolate morsels
3 eggs, separated
2 tablespoons light rum
1/4 teaspoon almond extract
1/4 teaspoon ground nutmeg
whipped cream, for garnish
chocolate curls, for garnish

Steps:

  • Melt the chocolate in a double boiler over gently boiling water.
  • Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
  • Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
  • Remove from heat and add the rum, almond extract and nutmeg.
  • Beat the egg white until stiff peaks form.
  • Gently fold into the chocolate mixture.
  • Spoon into stemmed glasses or demitasse cups and chill.
  • When ready to serve, top with whipped cream and garnish with chocolate curls.

Nutrition Facts : Calories 291.9, Fat 14.9, SaturatedFat 7.8, Cholesterol 159.9, Sodium 53.9, Carbohydrate 28.3, Fiber 2.9, Sugar 22.9, Protein 6.6

CHOCOLATE BACARDI RUM CAKE



Chocolate Bacardi rum cake image

Provided by Click Americana

Categories     Vintage dessert recipes

Time 1h

Number Of Ingredients 11

18-1/2 ounces (1 package) chocolate cake mix
1 package (4-serving size) Jell-O chocolate instant pudding and pie filling
4 eggs
1/2 cup Bacardi dark rum (80 proof)
1/2 cup cold water
1/2 cup Wesson oil
1/2 Cup slivered almonds (optional)
1-1/2 cups cold milk
1/2 cup Bacardi dark rum (80 proof)
1 package (4-serving size) Jell-O chocolate instant pudding and pie filling
1 envelope Dream Whip whipped topping mix

Steps:

  • Preheat oven to 350 (F).
  • Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in large bowl.
  • Blend well, then beat at medium mixer speed 2 minutes.
  • Turn into prepared pans.
  • Bake 30 minutes or until cake tests done. Do not underbake.
  • Cool in pans 10 minutes.
  • Remove from pans, finish cooling on racks.
  • For filling, combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl.
  • Blend well at high speed for 4 minutes, until light and fluffy (makes 4 cups).
  • Split layers in half horizontally.
  • Stack. Spread 1 cup filling between each layer and over top of cake.
  • Keep cake chilled and serve cold.

Nutrition Facts : Calories 464 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 594 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CHOCOLATE RUM BREAD PUDDING



Chocolate Rum Bread Pudding image

Make and share this Chocolate Rum Bread Pudding recipe from Food.com.

Provided by Lorac

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 large eggs
1 1/2 cups heavy cream
1/2 cup brown sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon
2 1/2 tablespoons dark rum
1/4 teaspoon salt
2 tablespoons cocoa powder
1/4 cup bittersweet chocolate, finely chopped
4 cups white bread, 1 inch cubes
whipped cream

Steps:

  • Preheat oven to 350 F degrees.
  • In a large mixing bowl, whisk together eggs and cream.
  • Add sugar, cinnamon, rum, salt, cocoa, bittersweet chocolate and whisk until well combined.
  • Spread bread over the bottom of a buttered 2 qt baking dish.
  • Pour the egg-cream mixture over the bread and let sit 10 minutes.
  • Place the baking dish inside a larger baking pan, add enough boiling water to reach halfway up the baking dish.
  • Bake 50- 60 minutes or until a knife inserted in the center comes out clean.
  • Serve warm with whipped cream.

Nutrition Facts : Calories 297.2, Fat 18.5, SaturatedFat 10.9, Cholesterol 114, Sodium 233.4, Carbohydrate 27.8, Fiber 0.9, Sugar 17.5, Protein 4.1

CHOCOLATE RUM MOUSSE PIE



Chocolate Rum Mousse Pie image

An easy, elegant, and deliciously creamy no-bake pie. It takes just minutes to assemble, but is an impressive addition to your holiday dessert lineup. Don't like rum? Just omit it, and you will still have a rich and delicious chocolate mousse pie! Garnish with chocolate shavings, and some plastic holly leaves for a pretty presentation.

Provided by Karin Christian

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 13

1 (.25 ounce) package unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
½ cup white sugar
¼ cup cocoa
1 (3.9 ounce) package instant chocolate pudding mix
2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 teaspoon rum flavored extract
1 (9 inch) chocolate cookie crumb crust
1 cup heavy cream, chilled
2 tablespoons confectioners' sugar
2 teaspoons rum flavored extract

Steps:

  • In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
  • In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.
  • In a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.

Nutrition Facts : Calories 571.1 calories, Carbohydrate 45.7 g, Cholesterol 122.6 mg, Fat 42.3 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 22.8 g, Sodium 418.9 mg, Sugar 30.1 g

CHOCOLATE RUM PUDDING WITH CANDIED VIOLETS



Chocolate Rum Pudding with Candied Violets image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Small cubes of chocolate cake or chocolate cookies
2 tablespoons cacao rum liqueur, such as Cacao Prieto
5 tablespoons cocoa powder, such as Valrhona
1/4 teaspoon salt
1/2 cup sugar
5 tablespoons cornstarch
1 quart cold half-and-half
2 ounces chocolate, such as Valrhona Manjari
1 teaspoon vanilla extract
6 to 8 teaspoons crystallized candied violets
6 to 8 tablespoons soft whipped cream

Steps:

  • Place the cubes of chocolate cake or cookie crumbles in the bottom of six to eight 12-ounce champagne coupes or medium-size stemmed wine glasses. Brush with the cacao rum liqueur.
  • In a small saucepan, sift the cocoa powder, salt, sugar and cornstarch into the half-and-half and then begin to heat. Heat, stirring, until the mixture reaches 180 degrees F. Add the chocolate and vanilla extract and cook, stirring, for one full minute. Pass the pudding through a fine-mesh sieve and then pour directly into the champagne coupes. Place plastic wrap on the surface of the pudding and set aside to cool for 30 minutes to 1 hour.
  • Finish with 1 teaspoon candied violets and 1 tablespoon soft whipped cream per serving.

CHOCOLATE CHIP BREAD PUDDING WITH CINNAMON-RUM SAUCE



Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce image

Categories     Bread     Chocolate     Egg     Dessert     Bake     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 11

1 1-pound loaf brioche* or egg bread with crust, cut into 1-inch cubes
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1 cup semisweet chocolate chips
2 1/2 cups half and half
1 cup sugar
6 large eggs
4 large egg yolks
2 tablespoons vanilla extract
1/8 teaspoon salt
2 tablespoons (packed) dark brown sugar
Cinnamon-Rum Sauce

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to prepared dish.
  • Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until puffed, brown, and set in center, about 1 hour. Serve warm with Cinnamon-Rum Sauce.
  • *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.

CHOCOLATE RUM PUDDING



Chocolate Rum Pudding image

Categories     Milk/Cream     Rum     Chocolate     Dessert     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 8

1 large egg yolk
1 tablespoon plus 1/2 teaspoon sugar
1 1/2 teaspoons all-purpose flour
1/3 cup whole milk
6 tablespoons chilled heavy cream
1 1/2 oz fine-quality bittersweet chocolate (not unsweetened)
1 to 2 teaspoons dark rum
1/4 teaspoon instant-espresso powder (optional)

Steps:

  • Vigorously whisk together yolk, 1 tablespoon sugar, flour, and a pinch of salt until well blended. Heat milk and 3 tablespoons cream in a small heavy saucepan until hot but not boiling. Add about one third of hot milk to yolk mixture in a slow stream, whisking constantly. Add remaining milk, whisking, then transfer to saucepan. Bring to a simmer, whisking constantly, then continue to simmer, still whisking constantly, until thickened, about 1 minute.
  • Remove from heat and add chocolate, rum (to taste), and espresso powder if using. Let stand until chocolate is melted, about 30 seconds, then whisk until smooth. Transfer to a glass and chill, covered, at least 30 minutes to cool quickly to room temperature.
  • Just before serving, vigorously whisk remaining 3 tablespoons cream with remaining 1/2 teaspoon sugar in a small bowl until it holds soft peaks. Top pudding with whipped cream.

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