TARTINE BAKERY'S CHOCOLATE PUDDING
Make and share this Tartine Bakery's Chocolate Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h12m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place a fine-mesh sieve over a large heat-proof container.
- In a saucepan, combine the milk and cream; heat to just under a boil.
- Meanwhile, in a mixing bowl, combine the cornstarch and sugar; sift in the cocoa powder; whisk until blended.
- In another bowl, whisk the eggs with the salt until blended, then add to the sugar mixture and whisk until well combined.
- Slowly add half of the hot milk mixture to the egg mixture while whisking constantly.
- Pour the combined egg mixture back into the pan with the rest of the milk mixture; cook over medium heat, whisking constantly, until the mixture has visibly thickened and reads 208° on a thermometer, should take about 5-7 minutes, depending on how cold your eggs are.
- Immediately pour the contents of the pan through the sieve.
- Add the chocolate and let the heat of the milk/egg mixture melt it.
- When the chocolate has melted, blend with an immersion blender for a full 5 minutes until no lumps are visible.
- Stop the blender and scrape down the sides of the container with a rubber spatula.
- Immediately portion pudding into individual cups; let cool, and serve at room temperature, topped with whipped cream.
- The pudding will keep, well covered, in the refrigerator for up to 4 days.
Nutrition Facts : Calories 432.6, Fat 21.5, SaturatedFat 12.1, Cholesterol 220.3, Sodium 256.3, Carbohydrate 53.1, Fiber 1.4, Sugar 43.5, Protein 9.7
TARTINE WITH CHOCOLATE AND MINT BUTTER
Provided by Melissa d'Arabian : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the baguette on the bias into 8 thin slices. In a small bowl, mix together the chopped mint and butter. Cut the chocolate pieces so that 2 pieces match the size of the bread slices. Heat the chocolate in the microwave 5 seconds to soften just enough cut the pieces.
- Spread the butter onto the slices of bread. Lay out 2 pieces of chocolate on each tartine. Sprinkle a little salt on top. Serve.
CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
- Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
- Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.
MAGNOLIA BAKERY'S BANANA PUDDING
Make and share this Magnolia Bakery's Banana Pudding recipe from Food.com.
Provided by sugaree
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Blend the water, pudding mix and sweetened condensed milk until will mixed.
- Refrigerate at least 4 hours or overnight.
- Whip the heavy cream until soft peaks form.
- Fold the pudding mixture into the whipped cream until well incorporated.
- In a trifle bowl layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture.
- Refrigerate for 30 minutes.
- **Cooking time is refrigeration time.
Nutrition Facts : Calories 480.8, Fat 30.5, SaturatedFat 17, Cholesterol 92.8, Sodium 152.8, Carbohydrate 48.8, Fiber 1.6, Sugar 22.9, Protein 5.5
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