No Cook Chocolate Coconut Budino Food

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

CHOCOLATE CHIA BUDINO

Steps:

• In a medium bowl whisk together the cocoa powder, maple syrup, vanilla, salt, almond milk and yogurt until smooth. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries

CHOCOLATE BUDINO WITH OLIVE OIL AND SALT

Steps:

• To a medium saucepan, whisk together the half-and-half, whole milk, cocoa powder, 1/4 cup of the sugar and 1/4 teaspoon of the salt. Place over medium heat and bring just to a simmer, whisking occasionally, 3 to 5 minute. Remove from the heat.
• Meanwhile, in a large bowl, whisk together the cornstarch, whole egg, egg yolks and remaining 1/4 cup sugar until well combined, thick and pale yellow in color.
• While whisking, slowly pour or ladle in about half of the hot milk mixture into the egg mixture to temper the eggs. Pour the egg mixture back into the pot with the remaining milk mixture. Place over medium-low heat and cook, stirring constantly, until thickened to the consistency of pancake batter, 5 to 6 minutes.
• Place the melted chocolate in a medium bowl. Place a fine-mesh strainer over the bowl. Pour the cooked custard through the strainer into the melted chocolate, pressing it through the strainer. Remove the strainer and whisk the hot custard and chocolate until completely combined and smooth. Stir in the almond extract and olive oil.
• Evenly divide the budino between six 4- to 6-ounce small glass cups, bowls or ramekins. Cover with plastic wrap and place into the fridge to chill, 3 to 4 hours.
• In a chilled large bowl, whisk the heavy cream with a handheld electric mixer on medium speed until frothy. Add the vanilla paste and continue to whip to soft peaks, about 5 minutes. Cover and chill until ready to use.
• When ready to serve, remove the plastic wrap from each budino and garnish with a dollop of whipped cream, a drizzle of olive oil, a grating of bittersweet chocolate and a sprinkle of sea salt.

BUDINO DI CIOCCOLATO

Steps:

• Put the kettle on, and warm the milk and cream together either in a saucepan or microwave.
• Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Add the 2 tablespoons of boiling water and whisk to a paste.
• Then whisk in the egg yolks, 1 at a time, followed by the warmed milk and cream, and then the vanilla extract.
• Scrape down the sides of your pan and put it on the heat, cooking and whisking for about 3 to 4 minutes until the mixture thickens - if it helps, think of consistency like mayonnaise.
• Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses each with a yield of about 2/3 of a cup.
• Cover the tops of the cups with clingfilm/clingwrap (plastic wrap) to stop them from forming a skin, and then refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.

SPICED CHOCOLATE BUDINO

Steps:

• Make the pudding according to the package instructions. Add the cinnamon, orange zest, and red pepper flakes before chilling in a large trifle dish. Before serving, sprinkle the top with chopped Candied Orange Peel.
• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water 2 more times.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.

CHOCOLATE OAT MILK BUDINO WITH BALSAMIC STRAWBERRIES

Steps:

• In a medium saucepan, whisk together the oat milk, cocoa powder, vanilla paste, salt and 1/4 cup of the sugar. Place over medium-low heat and bring just to a simmer, whisking occasionally, 3 to 5 minutes.
• In a large bowl, combine the egg yolks, whole egg, cornstarch and 1/4 cup of the remaining sugar. Whisk until thick and pale yellow in color.
• When the oat milk mixture comes to a simmer, temper the eggs by slowly ladling half of the hot oat milk mixture into the egg mixture while continuously whisking. Pour the combined mixture back into the saucepan with the remaining oat milk mixture. Cook over medium-low heat, stirring constantly, until the mixture is thickened and coats the back of a spoon, 6 to 7 minutes. Be careful not to boil the custard mixture.
• Place the melted chocolate in a medium heatproof bowl. Once the custard is thickened, strain in a fine-mesh strainer, over the melted chocolate. Whisk to combine.
• Evenly divide the budino among six 6-ounce jars or glasses. Wrap the glasses with cling film and refrigerate for 3 hours or up to overnight.
• About 30 minutes to 1 hour before serving, combine the strawberries with the balsamic vinegar and remaining 2 teaspoons sugar. Stir to combine and set aside at room temperature.
• When ready to serve, top each budino with the strawberries and a sprinkle of granola.

CHOCOLATE BUDINO WITH CANDIED WALNUTS

Steps:

• Candied Walnuts:
• Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved, add walnuts and bring syrup back up to a simmer. Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30-35 minutes.
• Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Sprinkle walnuts with salt.
• Place a rack in upper third of oven and preheat to 300°F. Bake walnuts in oven, stirring once or twice, until well browned, 15-18 minutes. Let cool, then break up into small pieces.
• Budino and assembly:
• Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.
• Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved (rub between fingers to check), about 2 minutes.
• Gradually pour cream mixture into egg yolk mixture, whisking vigorously. Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180°F).
• Pour custard over reserved chocolate and let sit until chocolate is melted, about 5 minutes. Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain budino through a fine-mesh sieve after to ensure a silky texture). Add kosher salt and 1 Tbsp. oil to chocolate mixture and blend to incorporate.
• Divide budino evenly among six 8-12-oz. glasses. Cover with plastic wrap and chill until firm, at least 1 hour.
• Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. Serve with scoops of gelato if desired.
• Do Ahead
• Walnuts can be candied 1 week ahead. Store airtight at room temperature. Budinos (without toppings) can be made 3 days ahead. Keep chilled.