Chocolate Almond Pudding Fondue Recipes

CHOCOLATE ALMOND FONDUE

Steps:

• In a heavy saucepan, heat cream over low heat until warmed. Add the chocolate, marshmallow creme and white chocolate; cook and stir until melted. Remove from the heat; stir in almonds and amaretto. Transfer to a fondue pot and keep warm. Serve with fruit and cake cubes.

CHOCOLATE ALMOND PUDDING

Steps:

• In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

ALMOND MILK CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
• Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.

CHOCOLATE ALMOND FONDUE

Steps:

• In a medium saucepan over medium heat, combine half-and-half and almond extract. Heat until bubbles begin to form at edge of cream. Do not boil. Reduce heat to low and stir in chocolate chips, stirring constantly. Once all of the chocolate is melted and incorporated, slowly stir in amaretto until combined.
• Pour chocolate mixture into fondue pot and serve with goodies for dipping.
• Cook's Note: You can use this recipe with a heated chocolate fountain.

CHOCOLATE & ALMOND PUDS WITH BOOZY HOT CHOCOLATE SAUCE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 2 x 150ml dariole moulds, scatter in the flaked almonds so they stick to the base and sides and put on a small baking tray. Beat the butter, sugar, egg, flour, ground almonds and cocoa powder together, then divide between the moulds. Bake for 20-25 mins until a skewer comes out clean.
• Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.
• Carefully turn the cakes out of their moulds and sit on 2 plates (the same way up as they baked). Serve with vanilla ice cream, the hot chocolate sauce, espressos and a splash more Disaronno.

ALMOND CHOCOLATE PUDDING CAKE

Steps:

• Position rack in center of oven and preheat to 350 degrees.
• Coat an 8x8 baking pan with cooking spray.
• In a large bowl, combine 2/3 cups of the sugar, all the flour, salt, and baking powder.
• Stir well to blend.
• Whisk in the oil, milk, and both extracts.
• Batter will be stiff.
• Scrape batter into oiled pan and smooth on top.
• In a small bowl, stir together the cocoa and remaining 2/3 cup sugar.
• Sprinkle this over the batter.
• Pour the boiling water over the batter, do not stir!
• Bake 25 to 35 minutes, or until top of cake looks crisp and crackled.
• Cool on a wire rack for 5 minutes.
• Serve warm.

CHOCOLATE-ALMOND PUDDING FONDUE

Steps:

• In saucepan over medium-high heat, combine the sugar and cornstarch.
• Slowly add the milk, whisking until combined.
• Cook until the mixture boils and begins to thicken.
• Add the chocolate.
• Temper the egg yolk with some of the chocolate mixture and pour the yolk into the saucepan.
• Cook, stirring constantly, over low heat until smooth and thick.
• Remove from the heat and stir in the almond extract.
• Transfer to a serving bowl and serve with fresh strawberries, pound cake chunks, cheesecake chunks, and cookies.