CHOCOLATE RUM PUDDING WITH CANDIED VIOLETS
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 RUM CAKE
Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!
Provided by Suzanne Stull
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
- With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
- Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
- To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g
CHOCOLATE RUM PUDDING
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
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.
CHOCOLATE BOMB PUDDING SHOTS RECIPE - (4.2/5)
Provided by tschnet1
Number Of Ingredients 4
Steps:
- Whisk Kahlua and Instant Pudding together until thick (1 to 2 minutes). Once it has thickened, add Rum and whisk until all lumps and clumps are gone. Once the mixture is nice and smooth again, whisk in Cool Whip. Fill almost ¾ of a 1 ounce plastic shot cup with the mixture then cover and place in the freezer. It does take several hours to set. For BEST results, I let them set overnight. Use little ice cream tester spoons when serving them.
CHOCOLATE RUM DESSERT
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
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 RUM BREAD PUDDING
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
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
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