Pompadour Pudding With Chocolate Fluff Food

CHOCOLATE PUDDING

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

THE ULTIMATE CHOCOLATE PUDDING DESSERT

Steps:

• Mix first layer ingredients together and spread into a 9x13-inch pan.
• Bake at 325°F for 15 minutes.
• Cool.
• Mix together second layer and spread onto cooled first layer.
• Mix together third layer and spread on and refrigerate.
• Top with softened Cool Whip just before serving.
• Enjoy!
• Note: I've combined the baking and refrigerating time in the cooking time category.

POMPADOUR PUDDING WITH CHOCOLATE FLUFF

Steps:

• Combine sugar, flour, salt, egg yolks and whole egg.
• Slowly add small amount of milk and blend; stir this mixture into the remaining milk.
• Cook in double boiler until thick; cool.
• Add vanilla, blend well, and pour into serving dish.
• Chill at least 1 hour.
• Chocolate Fluff: Gradually add powdered sugar to egg whites and beat until sugar is dissolved.
• Slowly add melted chocolate, vanilla and salt; blend well.
• Chill for at least an hour, then spoon over chilled pudding before serving.

POMPADOUR PUDDING RECIPE

Steps:

• In a small bowl whisk until combined the cornstarch and about 1/4 cup of the milk. Add egg yolks and whisk again until combined. Set aside. In a 1-1/2 quart saucepan, combine the remaining milk, sugar and salt. Over medium heat bring the milk to a simmer and remove from heat. Temper the egg-milk mixture by slowly adding to it about 1/2 cup of the hot milk. Add the tempered egg mixture to the hot milk and combine. Over medium heat and stirring occasionally, bring the mixture to a second boil. Reduce the heat and simmer gently for three minutes, stirring constantly. Off heat add the vanilla. Let the custard cool for a few minutes and then pour it into a 4-cup measuring cup or a small pitcher to make decanting it into the ramekins easier. Divide custard into six or eight ramekins, depending on their size, filling each to about 2/3 capacity. Sprinkle tops of each with a scant 1/2 tsp sugar and cover with plastic wrap, pressing the plastic against the custard so a skin won't form. Refrigerate until cool and custard is set, at least an hour. To make the chocolate topping: In a 2-quart bowl set over, not in, simmering water, heat the chocolate, 1/4 cup of the sugar and milk until the chocolate has melted and the sugar fully dissolved. Remove from heat and whisk until thoroughly combined and the mixture forms a thick chocolate sauce. Set aside to cool for about 5 minutes. In a mixer bowl with whip attachment, whip the egg whites until frothy. Gradually add the remaining sugar, whipping until glossy, medium-stiff peaks form. Gently fold the meringue into the tepid chocolate mixture. To cook: Divide the topping evenly among the ramekins, spreading it over the custard. Place ramekins in a shallow roasting pan. Add hot tap water to come about half-way up the sides of the ramekins. Bake in 375 degree F. oven for 30-45 minutes or until the topping puffs up and begins to crack slightly. Cool for about an hour before refrigerating. Serve at room temperature or slightly chilled.

MARSHMALLOW FLUFF CHOCOLATE MOUSSE

Steps:

• IN the top of a double boiler over simmering water, melt the chocolate.
• Remove from heat and combine with marshmallow fluff. Stir in 1/4 c of the heavy cream and the vanilla.
• In another bowl, with an mixer on high speed, beat the remaining 3/4 c of cream until thick but not stiff. Fold into the fluff mixture.
• Freeze until firm without stirring.
• Serve.

CHOCOLATE PUDDING FLUFF

Steps:

• Make pudding according to instructions on box.
• Fold in Cool Whip, mixing well.
• Gently fold in graham crackers and marshmallows.
• Spoon into serving dishes and sprinkle with chocolate chips.

CHOCOLATE PUDDING & COOL WHIP DESSERT

Steps:

• Crust: Combine first three ingredients (graham, sugar and marg).
• Press firmly into bottom of 13x9 pan.
• Chill 15 minutes.
• 1st Layer: Beat cream cheese, 1/4 cup sugar and milk till smooth.
• Fold in 1 1/2 c. Cool Whip (1/2 a container).
• Spread over crust.
• 2nd Layer: Beat pudding with 3 1/2 cups of milk for 2 minutes.
• Spread over cream cheese layer.
• Chill hours or overnight.
• 3rd Layer: Spread rest of Cool Whip over top, or before serving put dollop of Cool Whip on top of each piece.

FRUIT FLUFF

Steps:

• In a large bowl, whisk the yogurt and pudding mix for 2 minutes or until thickened. Fold in whipped topping. Fold in the fruit. Refrigerate until serving.