Chocolate Amaretti Puddings Recipes

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DARK CHOCOLATE & AMARETTI PUDDING



Dark Chocolate & Amaretti Pudding image

Join Chef Luca Ciano and cook this delicious Dark Chocolate & Amaretti Pudding from his TV show Luca's Key Ingredient on Channel 10!

Provided by Sergio

Categories     Dessert

Yield 8

Number Of Ingredients 12

125 g caster sugar (for caramel)
2 tsp water
5 free-range eggs
125 g caster sugar
50 g dark cocoa powder
30 ml rum
400 ml milk
100 ml fresh cream
60 g icing sugar
5 mint leaves
10 amaretti biscuits, crumbled + 2 to garnish
1 orange, zest and segments

Steps:

  • Preheat the oven to 140°C.
  • To make the caramel, add 125g caster sugar and water to a heavy-based pan and bring to simmer on a gentle heat. When it turns a caramel colour, remove and place into a greased baking dish (ramekins, bread loaf shape or round tin).
  • In a large bowl, whisk together eggs, sugar, cocoa and rum. Then in a small saucepan, bring milk and cream to a simmer. Pour into the egg mixture and stir. Then fill the baking dishes with the mix.
  • Cook in a water bath in the oven at 140°C (280°F) for 40-45 minutes.
  • Allow to cool, then place in the refrigerator for a minimum of 2 hours, or overnight for a better outcome.
  • Turn out of dishes and serve cold with crushed biscuits, mint, orange zest, orange segments and a sprinkle of icing sugar.

Nutrition Facts :

GENNARO CONTALDO'S CHOCOLATE AND AMARETTO PUDDING RECIPE



Gennaro Contaldo's chocolate and amaretto pudding recipe image

This delicious boozy chocolate and amaretto pudding, from Two Greedy Italians stars Antonio Carluccio and Gennaro Contaldo, is ready in next to no time

Provided by Gennaro Contaldo

Time 15m

Yield Serves: 6

Number Of Ingredients 8

500ml milk
15g plain flour
30g caster sugar
1 vanilla pod, halved lengthways and seeds removed
80ml Amaretto liqueur
100g dark chocolate, finely chopped
50g unsalted butter
30g amaretti biscuits, crushed

Steps:

  • Put the milk in a saucepan and warm over a low heat.
  • Combine the flour, sugar and vanilla seeds in a medium-sized saucepan, add a little of the milk and whisk to a smooth paste. Add the remainder of the milk and warm over a low heat, whisking all the while to prevent lumps from forming. Stir in the Amaretto liqueur and continue to whisk until the mixture has begun to thicken. Remove from the heat, add the chocolate and butter and stir to combine.
  • Spoon the mixture into serving glasses and serve either warm or cold, topped with the crushed amaretti biscuits.

Nutrition Facts : @context https

AMARETTO CHOCOLATE PUDDING



Amaretto Chocolate Pudding image

Make and share this Amaretto Chocolate Pudding recipe from Food.com.

Provided by ChrisMc

Categories     Dessert

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 box chocolate pudding
2 ounces semisweet chocolate
1 1/2 cups milk, plus
2 tablespoons milk
6 tablespoons Amaretto
whipped cream

Steps:

  • Cook pudding mix, chocolate, milk, and Amaretto until the mixture thickens.
  • Pour into pudding cups and chill until set.
  • Top with whipped cream.
  • As an alternative, use Kahlua instead of Amaretto.

CHOCOLATE AMARETTI PUDDINGS



Chocolate amaretti puddings image

A dream pudding that words can't explain. Make it for yourself and share it if you can!

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Dinner, Treat

Time 50m

Number Of Ingredients 14

200g butter , plus extra for the tins
200g plain chocolate (70% cocoa solids)
4 eggs (room temperature)
200g dark muscovado sugar
140g ground almond
25g plain flour , plus extra for dusting
1 tsp baking powder
4 tbsp Amaretto liqueur
10 amaretti biscuits
5 tbsp double cream
140g golden syrup
100g bar plain chocolate (70% cocoa solids)
2 tbsp Amaretto liqueur
Salted almond brittle (see 'Goes well with' below)

Steps:

  • Heat oven to 200C/fan 180C/gas 6 and put on a full kettle. Have a large roasting tin ready. Butter 10 squares of foil, each about 15 x 15cm. Butter 10 x 200ml mini pudding tins, dust with flour, then tap out the excess. Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
  • Melt the butter and chocolate together in a pan, heating gently and stirring every so often. Set aside to cool. Meanwhile, put the eggs and sugar into a large bowl and whisk with electric beaters for 10 mins, or until the mix is thick and foamy and holds a trail for a few seconds.
  • Mix the ground almonds, flour and baking powder together. Splash 1 tbsp amaretto over the biscuits. Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon. Follow with the flour mix, then work in the amaretto.
  • Fill the tins one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 1cm gap between the top of the mix and the edge of the tins. Loosely scrunch a foil square over the top of each tin. Put the tins in the roasting pan and pour hot water around - it should come about halfway up the sides of the puddings. Bake for 30 mins, then insert a skewer into one; a few damp crumbs should stick to the skewer - you don't want the puds to be totally dry.
  • Meanwhile, make the fudgy sauce. Melt all of the ingredients together in a heavy-based pan, stirring until the sugar dissolves. Set aside. Keep in the fridge for up to 2 days,then reheat on the hob or in the microwave on High for 1 min. To serve the puddings, turn onto plates and spoon over some of the sauce, allowing it to ooze over the edges. Sprinkle with shards of Salted almond brittle and serve straight away.

Nutrition Facts : Calories 805 calories, Fat 54 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 57 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.07 milligram of sodium

CHOCOLATE-AMARETTI PARFAITS



Chocolate-Amaretti Parfaits image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Melt 1 1/2 ounces finely chopped bittersweet chocolate in the microwave; let cool. Mix with 1 1/2 cups mascarpone cheese and 1/3 cup sugar. Layer in glasses with raspberries and crumbled amaretti cookies.

CHOCOLATE AMARETTI COOKIES



Chocolate Amaretti Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 8

One 7-ounce package almond paste
1 cup sugar
1/3 cup unsweetened cocoa powder
1/8 teaspoon fine salt
2 large egg whites
1/2 teaspoon pure vanilla extract
1 cup slivered almonds, for decorating
1/4 cup white sanding sugar, for decorating

Steps:

  • Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
  • Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

CHOCOLATE AMARETTI PEACHES



Chocolate Amaretti Peaches image

When fresh peaches (or nectarines) are in season, this is such an easy & truly special dessert to make using them & Amaretti cookies. Per the Joy of Baking website: "Amaretti is the Italian name for macaroons, which means little bitter things. Crisp & crunchy on the outside & soft inside, these sml domed-shaped cookies originated in Venice, Italy. Consisting of almonds or almond paste, sugar & egg whites that can be flavored w/chocolate or liqueurs & two baked cookies can be sandwiched together w/ganache, buttercream or even jam. Often served w/a sweet dessert wine, liqueurs or ice cream. Also ground up & added to desserts to give added texture & flavor." You can buy or make the vanilla or chocolate cookies ... or ... use my recipe for chocolate amaretti cookies posted here on RZ. The recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France.

Provided by twissis

Categories     Dessert

Time 45m

Yield 8 Peach Halves, 4 serving(s)

Number Of Ingredients 10

4 ounces chocolate amaretti cookies (crushed)
2 ounces chocolate (chopped)
1 tablespoon honey
1/4 teaspoon ground cinnamon
1 egg white (lightly beaten)
4 peaches (ripe, but firm)
2/3 cup white wine (I suggest a Riesling)
1 tablespoon sugar
1/2 grated orange, zest of
whipped cream (to garnish) (optional)

Steps:

  • Preheat oven to 375°F.
  • Combine crushed Amaretti cookies, chocolate, orange zest, honey & cinnamon in a bowl. Add the beaten egg white & mix to bind the mixture.
  • Halve & pit the peaches & fill the cavities w/sml mounds of the chocolate mixture.
  • Arrange the stuffed peaches in a lightly buttered, shallow ovenproof dish which will just hold the peaches comfortably.
  • Mix the wine & sugar in a measuring cup & stir to dissolve the sugar. Pour the wine mixture around the peaches.
  • Bake for 30-40 min till the peaches are tender when tested w/a skewer & the filling is golden. Serve immediately w/a little of the cooking juices spooned over the top & whipped cream in a separate bowl as an optional garnish.

Nutrition Facts : Calories 278.1, Fat 10.3, SaturatedFat 5.6, Cholesterol 103.5, Sodium 61, Carbohydrate 39.2, Fiber 4.2, Sugar 23.4, Protein 6.7

CHOCOLATE AMARETTI



Chocolate Amaretti image

These classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 5

1-1/4 cups almond paste
3/4 cup sugar
2 large egg whites, room temperature
1/2 cup confectioners' sugar
1/4 cup baking cocoa

Steps:

  • Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 92 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

AMARETTO CHOCOLATE PUDDING



Amaretto Chocolate Pudding image

Provided by Michael Thompson

Categories     Milk/Cream     Chocolate     Dessert     Quick & Easy     Amaretto     Chill     Bon Appétit     Italy     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 8

1 3/4-ounce box (cook and serve) chocolate pudding mix
2 ounces semisweet chocolate, finely chopped
1 1/2 cups plus 2 tablespoons milk
7 tablespoons amaretto liqueur
1/2 cup chilled whipping cream
1 tablespoon sugar
Raspberries (optional)
Chocolate curls (optional)

Steps:

  • Pour dry chocolate pudding mix into heavy saucepan. Add chopped semisweet chocolate. Gradually mix in milk and 6 tablespoons amaretto liqueur. Stir pudding over medium heat until chocolate melts and pudding comes to boil and thickens. Divide pudding equally among four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • Whip cream, sugar and remaining 1 tablespoon amaretto liqueur in small bowl until stiff peaks form. Top chilled pudding with large dollop of whipped cream, then with raspberries and chocolate curls, if desired.

CHOCOLATE AMARETTI TORTE



Chocolate Amaretti Torte image

Provided by Marialisa Calta

Time 1h15m

Yield 10 to 14 servings

Number Of Ingredients 8

1 ounce unsweetened chocolate
3 ounces high-quality bittersweet chocolate
6 large, crisp double amaretti (or about 1/2 cup crushed amaretti)
3/4 cup sliced or julienned blanched almonds
1/2 cup butter
1/2 cup sugar
3 large eggs, at room temperature
Confectioners' sugar or cocoa, for dusting

Steps:

  • Preheat the oven to 350 degrees.
  • Butter an 8-inch round cake pan. Line the bottom with waxed paper and butter the paper. Dust the inside of the pan with flour and tap out the excess.
  • Melt the chocolates in the top of a double boiler over hot water or in a bowl in a microwave and set aside.
  • Place the amaretti and almonds in a food processor and pulse several times, until the mixture is evenly ground. Turn out onto a sheet of waxed paper and reserve.
  • Put the butter, sugar and eggs into the processor bowl and process until the mixture is satiny smooth and no longer grainy, about 3 minutes. Stop to scrape the bowl occasionally.
  • Add the amaretti and almond powder and the melted chocolate. Pulse until well combined. Turn the batter into the prepared pan and bake in the oven, on the center rack, for 25 to 30 minutes. The top will look dry and perhaps cracked; the center will be moist. Cool on a cake rack for 30 minutes. Run a blunt knife around the edge of the pan and turn out the torte. Peel off the wax paper, invert and cool on a rack. Dust with confectioners' sugar or cocoa.
  • Slice thinly and serve at room temperature with whipped cream or ice cream.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 37 milligrams, Sugar 13 grams, TransFat 0 grams

CHOCOLATE-AMARETTI TORTES



Chocolate-Amaretti Tortes image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Cocktail Party     Almond     Spring     Birthday     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Kosher

Yield Makes 4

Number Of Ingredients 14

Tortes
4 ounces semisweet chocolate, chopped
3/4 cup sliced almonds, toasted
12 1 1/2-inch-diameter amaretti cookies (Italian macaroons), about 2.6 ounces total
1/4 teaspoon cinnamon
Pinch of salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
3 large eggs
Topping
3/4 cup chilled whipping cream
1 1/2 teaspoons powdered sugar
1/2 teaspoon almond extract
2 amaretti cookies, crumbled

Steps:

  • For tortes:
  • Position rack in center of oven and preheat to 350°F. Butter four 3/4-cup custard cups or soufflé dishes. Dust with flour; tap out excess. Line bottom of cups with parchment paper rounds. Place on rimmed baking sheet.
  • Stir chocolate in top of double boiler set over simmering water until melted and smooth. Using on/off turns, blend almonds, amaretti, cinnamon, and salt in processor until finely ground. Transfer to medium bowl. Add butter, sugar, and eggs to processor; mix until blended and smooth, occasionally scraping down sides of bowl, about 3 minutes. Add cookie mixture and melted chocolate. Using on/off turns, process just until blended. Divide batter among custard cups. Bake until tops of tortes are dry and puffed and tester inserted into centers comes out with moist crumbs attached, about 30 minutes. Transfer cups to rack; cool 15 minutes. Run small knife around edges of cups to release tortes. Turn tortes out onto rack and turn right side up; cool. (Can be made 3 days ahead. Wrap in plastic and store at room temperature.)
  • For topping:
  • Beat together cream, sugar, and almond extract in medium bowl until cream holds peaks. (Can be made 4 hours ahead; refrigerate.)
  • Place 1 torte on each of 4 plates. Top with dollop of whipped cream, sprinkle with crumbled amaretti, and serve.

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From bbc.co.uk


PLATINUM PUDDING RECIPE | THE ROYAL FAMILY
2022-05-27 Method. To make the Swiss rolls, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale. Using a metal spoon, gently fold in the flour.
From platinumjubilee.royal.uk


SUMMER FRUIT & CHOCOLATE SAUCE - JAMIE OLIVER RECIPES
Method. Place the fruit in a large bowl and mix together. Crumble in the amaretti biscuits. Place in the freezer for about 1 to 1½ hours, so they half-freeze. Pour the wine into a small saucepan and add the cinnamon stick, star anise and sugar. Bring to the boil and simmer until reduced slightly. Fish out the cinnamon and star anise and pour ...
From jamieoliver.com


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