Chocolate And Malt Pudding Recipes

MALTED MILK CHOCOLATE PUDDING

Steps:

• Whisk the egg in a medium bowl. Whisk the milk, 1/3 cup malted milk powder and the cornstarch in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 4 minutes (the mixture will look like heavy cream). Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 2 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and vanilla and whisk until smooth.
• Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
• Whisk the heavy cream with the remaining 1 tablespoon malted milk powder in a medium bowl until soft peaks form. Top the pudding with the whipped cream and malted milk balls.

MALTED CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
• Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.
• Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.

DARK CHOCOLATE PUDDING WITH MALTED CREAM

Steps:

• Butter three ramekins, dust with cocoa and set aside. Heat oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a bowl over a pan of simmering water. In a separate bowl, whisk together the eggs and sugar until light and fluffy, then whisk in the chocolate mixture with the malt powder and a pinch of salt. Divide the mixture between the ramekins and bake for 14 mins until they are just cooked with a slight wobble in the middle to make a fondant, or 18 mins for a pudding. Remove from the oven, turn out and serve warm now, or leave to cool in their ramekins.
• Whisk the cream, sugar and malt powder together to soft peaks. Carefully turn the puddings out onto plates, then pile on the Maltesers, cherries and pistachios, and serve with the malted cream.

CHOCOLATE MALT DESSERTS

Steps:

• In a small saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium heat until mixture comes to a boil; cook 1-2 minutes longer or until thickened. Remove from the heat; stir in chocolate and vanilla until smooth., Transfer to six dessert dishes, about 1/3 cup in each. Cover and refrigerate for at least 2 hours before serving., Garnish each serving with 2 tablespoons whipped topping, 1/2 teaspoon chopped malted milk balls and a cherry.,

CHOCOLATE MALT PUDDING CAKE

Steps:

• In a large bowl, combine milk, oil and extract. Combine flour, brown sugar, cocoa and baking powder; gradually beat into milk mixture until blended. Stir in milk balls and chocolate chips., Spoon into a greased 3-qt. slow cooker. In a small bowl, combine sugar and milk powder; stir in water and cream cheese. Pour over batter (do not stir)., Cover and cook on high for 2-3 hours or until a toothpick inserted in center of cake comes out clean. Turn off heat. Let stand 15 minutes. Serve warm. If desired, serve with ice cream and sprinkle with almonds.

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.

CHOCOLATE MALTED PUDDING

Steps:

• In a small bowl, blend 1/2 cup of milk with the cornstarch.
• Combine the malted milk powder, cocoa and salt in a small heavy saucepan and slowly whisk in the remaining 3-1/2 cups of milk, the chocolate and the sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture.
• Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from heat and stir in the vanilla.
• Let cool, stirring occasionally until the custard is just warm.
• Pour the pudding into small 1/2 c bowls.
• Cover with plastic wrap and refrigerate until set.
• You can make this up to 3 days in advance.

CHOCOLATE MALTED ICEBOX PUDDING

Steps:

• In a food processor, pulse the bread into crumbs (you should have about 1 cup). Transfer to a bowl. Using the large holes of a grater, grate the chocolate. Add to the bread crumbs and set aside.
• In a large mixer bowl, beat 2 1/2 cups of the cream, the malted-milk powder, confectioners' sugar and vanilla until stiff. With a large rubber spatula, fold half the bread crumbs and chocolate into the whipped cream just until blended. Repeat with the remaining bread crumbs and chocolate.
• Spoon the pudding into a 1 1/2-quart soufflé dish or serving bowl; smooth the top. Cover and refrigerate overnight.
• Just before serving, beat the remaining 1/2 cup cream until stiff and decoratively spread over the top of the pudding.

MALT CHOCOLATE AND MARSHMALLOW SANDWICHES

Steps:

• Prepare the cookies: In a small bowl, whisk together the flour, malted chocolate powder and baking powder.
• In the bowl of a stand mixer, combine the butter, brown sugar, honey and salt. Mix with the paddle attachment on low speed until completely incorporated, scraping down the sides of the bowl as necessary. Add the flour mixture and heavy cream. Mix on low speed until it comes together in a smooth dough. Transfer to a work surface and pat into a 1-inch disk. Wrap with plastic wrap and refrigerate for at least 30 minutes. Wash and dry the mixing bowl and set aside.
• Prepare the ganache topping: Transfer the chocolate pieces to a small bowl. In a small pot, heat the cream gently over low heat until it just begins to steam, about 4 to 5 minutes. Pour the hot cream mixture over the chocolate pieces. Allow the chocolate and cream mixture to sit for 5 minutes. Stir until the chocolate is completely melted and the ganache is smooth. Set aside.
• Position oven racks near the center and heat oven to 350 degrees.
• Once the dough is chilled, unwrap and place the dough in the center of a sheet of parchment. Place the second sheet of parchment on top and roll the dough to 1/4-inch thickness. Peel off the top layer of parchment and use it to line one of the baking sheets. Line a second baking sheet with parchment. Using a 2-inch round biscuit cutter, cut out cookies and transfer them to the lined baking sheets, spacing them about 1 ½ inches apart. Press scraps together, and fold the remaining parchment over the dough. Reroll and cut out rounds. (You can reroll the dough up to 2 times.) Bake until the cookies are set and the tops lose their shine, about 12 minutes, rotating the pans and switching racks halfway through baking. Let cool on the baking sheets for 5 to 10 minutes before moving the cookies to a wire rack to cool completely.
• Make the marshmallow filling: In a small pot, combine the sugar, honey, salt and 1/4 cup water. Stir to incorporate and cook over medium-high until the sugar dissolves and the temperature of the syrup reaches 240 degrees, about 5 minutes.
• Add 1/4 cup water to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle in the gelatin and gently stir to moisten the grains. Allow the gelatin to bloom, about 3 minutes, while the sugar mixture cooks.
• When the sugar reaches 240 degrees and the gelatin has bloomed, turn the mixer on low, and slowly add the syrup in an even stream. Increase the speed to high and whip the mixture until the meringue is thick and doubled, about 5 to 7 minutes. Scoop the mixture into a piping bag, seal the top by twisting, snip the end and set aside.
• Assemble the cookies: Pipe a 1-inch mound of meringue on the flat side of half the cookies, leaving a 1/8-inch border. Allow to set for 2 to 3 minutes, then top each with another cookie. Thoroughly stir the ganache until smooth. Spoon a tablespoon of ganache in the center of each top cookie and spread evenly over the surface, allowing the ganache to drip down the sides. (If your ganache is completely cooled and set at this point, you can stir and spread it like frosting, or see Tip below for loosening.) Once all the cookies have been topped with ganache, allow the ganache to set slightly, about 5 minutes, and top each with gold leaf accents or luster dust, if using. Allow the cookies to set before serving, about 15 minutes.

CHOCOLATE MALTED BREAD PUDDING

Steps:

• Place the bread cubes in two 8-oz. ramekins coated with nonstick cooking spray; sprinkle with malted milk balls, chocolate chips and almonds. Drizzle with chocolate syrup.
• In a blender or food processor, combine the milk, cream cheese, egg and malted milk powder; cover and process until smooth. Pour over bread cube mixture. Let stand for 15 minutes.
• Bake at 325° for 25-30 minutes or until mixture reaches 160°. Cool for 10 minutes before serving. Dollop with whipped cream if desired.

MALTED-CHOCOLATE RICE PUDDING

Steps:

• Bring a large saucepan of water to a boil.
• Rinse the rice and add it to the water. Cook for 8 minutes and drain. The rice should be about half cooked.
• Meanwhile, put the milk, malt powder, sugar, and vanilla pod and seeds in a saucepan and bring to a boil over medium-high heat, stirring often. Add the rice and reduce the heat. Simmer until the rice is tender, 9 to 10 minutes.
• Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring after each burst, or melt in a double boiler. Stir into the rice.
• Spread the rice out in a baking dish and cover with plastic wrap, pressing the plastic onto the surface. Refrigerate until cold.
• Discard the vanilla pod. Measure out 625g of the pudding base and put it in a large bowl.
• Put the milk and 1 tablespoon of the sugar in a saucepan. Bring to a simmer over medium heat.
• Whisk the yolks with the remaining 3 tablespoons sugar in a medium bowl. When the milk is simmering, slowly whisk about 1/2 cup into the yolks to temper them, then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature. Stir in the chocolate and mix with an immersion blender. Strain over the rice and mix well.
• Whip the cream to medium peaks. Fold it into the pudding with the nibs. Divide the pudding among dessert bowls and refrigerate until chilled, at least 2 hours.
• Garnish each pudding with a rice cracker.
• If you don't want to make the rice crackers, serve the rice pudding with Cocoa Booty or with Pirate's Booty dusted with cocoa powder.