Chocolate Yogurt Creme Pudding Food

WHITE CHOCOLATE CREME BRULEE

Steps:

• Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour.
• Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving
• If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving.
• You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary.

CHOCOLATE POTS DE CREME

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

CHOCOLATE YOGURT CREME PUDDING

Steps:

• In medium saucepan, stir together sugar, cocoa and gelatin.
• Gradually stir in milk.
• Let stand 5 minutes.
• Cook over medium heat, stirring constantly until mixture comes to a boil and gelatin is dissolved.
• Cool slightly.
• Add yogurt and vanilla. Blend gently until just well combined.
• Pour into dessert dishes.
• Refrigerate 6 hours or until set.
• Top with fruit if you want to do so.
• Enjoy!

CHOCOLATE FROZEN YOGURT

Steps:

• Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning.
• Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

CHOCOLATE YOGURT CREME PUDDING

Steps:

• Stir together sugar, cocoa and gelatin in medium saucepan. Gradually stir in milk; let stand 5 minutes. Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is dissolved. Cool about 5 minutes.
• Add yogurt and vanilla; stir gently with whisk just until well combined. Pour into dessert dishes. Cover; refrigerate 6 hours or until set. Top with your favorite fresh fruit. 8 servings.
• MICROWAVE DIRECTIONS: Stir together sugar, cocoa and gelatin in medium microwave-safe bowl. Stir in milk; let stand 5 minutes. Microwave at HIGH (100%) 3-1/2 to 4 minutes, stirring with whisk after each minute, until mixture is hot and gelatin is completely dissolved. Cool 5 minutes. Gradually add yogurt and vanilla, stirring with whisk until well blended. Pour into individual dessert dishes. Refrigerate about 6 hours or until set. Top with fruit. 8 servings.