VELVETY CHOCOLATE PUDDING
Spooned into cups or served in bowls, this recipe is simple and delicious. It can also be used as a base for chocolate cream pie.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups, or enough for 1 8-inch pie; serves 4 to 6
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. Press through a sieve into a medium saucepan to eliminate any lumps. Whisk in the milk.
- Over medium heat, stir the mixture until thickened, about 2 1/2 minutes. Be sure to get the spoon around the edges of the pan as the mixture thickens. Whisk if needed to combine well. Stir in the butter.
- Whisk 1 tablespoon of the hot chocolate mixture into the beaten egg and return to the pudding in the pan. Stir in the vanilla and cook to completely thicken, 2 to 3 more minutes. Strain through a sieve and pour the pudding into four to six 6-ounce pudding cups. Serve warm, or cool first and chill until serving. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!). Top with a dollop of whipped cream, if desired.
VELVETY CREME CARAMEL PUDDING RECIPE BY TASTY
Here's what you need: sugar, egg yolks, eggs, vanilla, sugar, milk, heavy cream
Provided by Jordan Kenna
Categories Desserts
Yield 3 servings
Number Of Ingredients 7
Steps:
- Start by melting ½ a cup (100 G) sugar in a pan. Keep on stiring until it becomes a syrup.
- Take 3 pudding bowl and pour the caramel syrup equally into the bowls.
- Add 3 egg yolks, 2 eggs, 1 tsp of vanilla and half cup of sugar in a glass jar. Whisk the ingredients thoroughly.
- Heat one and half cup of milk in a pan. Add 6 tbsp of heavy cream into the same pan. Whisk the ingredients to avoid the thick layer of the milk on top.
- Gently strain the mixter into the glass jar with the other ingredients and whisk all of it together.
- Carefullly pour the pudding mixture equally on top of the caramel syrup in each pudding bowl.
- Boil water in a pan and gently place each bowls in it. Cover the lid of the pan. Steam it for good 25 to 30 minutes.
- Refigerate the pudding until cold.
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 52 grams, Fat 24 grams, Fiber 0 grams, Protein 16 grams, Sugar 52 grams
CHOCOLATE VELVET PUDDING
Got this recipe online from Cooking.com Here's a traditional chocolate pudding, which uses semisweet chocolate, butter and egg yolks to give it an ultra-velvety texture. Spoon whipped cream atop the pudding, and sprinkle with freshly ground coffee or fresh raspberries before serving. Cooking time includes cooling
Provided by Bonnie G 2
Categories Dessert
Time 1h15m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix sugar, egg yolks and cornstarch in heavy medium saucepan. Gradually whisk in milk.
- Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes.
- Continue to boil 1 minute longer, whisking constantly.
- Remove pudding from heat.
- Add chocolate, butter and vanilla; whisk until pudding is smooth.
- Divide between 4 dessert dishes.
- Cover and refrigerate until cold.
Nutrition Facts : Calories 574.7, Fat 38.7, SaturatedFat 23, Cholesterol 173.4, Sodium 145.9, Carbohydrate 60.6, Fiber 7.3, Sugar 44.3, Protein 11.6
RASPBERRY RED VELVET (BREAD PUDDING)
I saw this on the Food Network, I took the idea, but didn't care for Ms. Deen's velvet cake recipe that was supossed to be used, so I was looking at other recipes on here and combined some together--I like more of a chocolate red velvet cake. it also has a raspberry flavor too! this recipe is a bread pudding, it is a red velvet cake cut into cubes and baked in a custard. it is DEEEEELICIOUS!!!!! SERVE with whipped cream. served this to my family, they want it all the time!!!!!
Provided by skwurt25
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 350°F grease 9x13 inch pan sift flour,salt and baking soda and cocoa powder together and set aside.
- Melt semi-sweet chocolate with 1 tbsp of milk. set aside do not let harden.
- Beat butter and sugar in a bowl together for approx 5 minutes at medium speed. add eggs one at a time and beat till smooth. add food coloring and sour cream, all extracts and chocolate milk mixture. at low speed add flour mixture a little at a time but do not over mix. pour batter into pan.
- Heat 2 cups water until boiling and in another mixing bowl, mix together water, gelatin and cornstarch together pour gelatin over cake batter.
- Bake at 350°F for 35-45 minutes till toothpick comes out clean.when cake has cooled cut into 1-inch cubes.
- Combine the half-and-half, eggs, egg yolk, salt, and almond extract in a medium bowl.
- With an electric mixture in a large bowl beat the cream cheese and sugar till smooth. Mix in the half-and-half mixture.
- Place the red velvet cubes in a large baking dish or 8 individual ramekins. add the pudding mixture to the dish. make sure the cake cubes are completely covered. bake for about 30 minutes or till the pudding is set.
- Serve with whipped cream.
Nutrition Facts : Calories 1049.1, Fat 55, SaturatedFat 32.1, Cholesterol 321.2, Sodium 839, Carbohydrate 125.2, Fiber 1.9, Sugar 87.1, Protein 17.5
CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
RED VELVET PUDDING CAKE
This is a recipe lent to me by my friend, a Pampered Chef representative. She uses this cake as a demo at her house for her parties. Chocolate cake with a "raspberry pudding." I think it is like eating a giant chocolate truffle!
Provided by Dawn399
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Lightly spray a rectangular baking pan with non stick cooking spray.
- Spread raspberries evenly over bottom of pan.
- Prepare cake according to package directions and pour batter over raspberries.
- Heat 2 cups of water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
- Pour gelatin over cake batter.
- Bake 40-45 minutes or until toothpick inserted in center comes out clean.
- Chop chocolate up into small pieces and sprinkle over cake.
- Dust with powdered sugar.
- May serve with whipped topping.
CLASSIC CHOCOLATE PUDDING
For anyone whose experience ends with My-T-Fine, this recipe should be a revelation. Made with quality ingredients, American chocolate pudding can easily rival mousse au chocolat. The pudding may seem too runny while it's cooking, but the chocolate thickens after refrigeration to a velvety cream with a rich, full-bodied flavor. Use a high-quality chocolate with full cocoa-butter content (like Callebaut or Lindt), not chocolate chips.
Provided by R. L. Wallace
Categories Dessert
Time 25m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Spread out the chocolate in a heavy-bottomed 2-quart saucepan and melt over very low heat, stirring occasionally.
- Mix the starch and 1/4 cup milk in a cup or small bowl, making sure the starch is well dispersed.
- When the chocolate is melted, stir in the rest of the milk, the cream, and the sugar; raise heat to high-medium and cook, stirring repeatedly with a rubber spatula, until steam is starting to rise (it will not yet be at a simmer, and will not have a skin on top). Remove from heat.
- Give the starch a stir to re-disperse it, then pour it in, stirring constantly. Lower the heat and cook, stirring constantly across the bottom and around the sides of the pan, until the pudding thickens and the first bubble or two appears -- there should be no raw starch taste any more.
- Without cooling or stirring further, immediately pour the pudding into 3 1-cup custard cups. Set them on a rack to cool, then cover each one with plastic wrap and refrigerate until cold and firm.
Nutrition Facts : Calories 479, Fat 39.7, SaturatedFat 24.7, Cholesterol 147.2, Sodium 78, Carbohydrate 28.1, Fiber 0.1, Sugar 16.8, Protein 4.7
VELVETY SMOOTH RICH CHOCOLATE PUDDING
Found on an English Grandma's Kitchen recipe card. To make a rich mocha pudding, add 1-1 1/2 tsp instant coffee powder to sugar mixture before adding milk.
Provided by Kellogs
Categories Dessert
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the sugar, cocoa and cornflour/cornmeal in a saucepan and whisk in the milk.
- Cook over medium-high heat, stirring frequently, until the mixture boils.
- Boil for 1 minute, still stirring constantly. Then remove pan from heat.
- Beat the egg in a small bowl and whisk about 125ml/4fl oz of the hot milk mixture into the egg. Then whisk the egg mixture into the rest of the hot milk.
- Cook over medium heat for 2 minutes, stirring mixture constantly.
- Remove from the heat anf stir in the vanilla essence and butter.
- Pudding is now ready to be poured into (4 individual) serving dishes and placed in fridge to chill. Decorate with fruit slices.
Nutrition Facts : Calories 320, Fat 9.3, SaturatedFat 4.8, Cholesterol 69.5, Sodium 97.6, Carbohydrate 53, Fiber 2.4, Sugar 37.6, Protein 7.6
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