Chocolate Orange Pudding Recipes

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ORANGE CHOCOLATE PUDDING



Orange Chocolate Pudding image

Melt-in-your-mouth desserts just don't come easier than this to-die-for chocolate pudding with a hint of orange. Our thanks to Carol Norman of North Sydney, Nova Scotia for the recipe!

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 4

1/2 cup semisweet chocolate chips
2/3 cup half-and-half cream
1 egg yolk
1 tablespoon thawed orange juice concentrate

Steps:

  • In a small heavy saucepan, melt chocolate chips with cream over medium heat; stir until smooth. In a small bowl, combine egg yolk and orange juice concentrate. Stir a small amount of hot chocolate mixture into egg mixture; return all to the pan, stirring constantly. , Bring to a gentle boil; cook and stir 1 minute longer or until mixture reaches 160° or coats the back of a metal spoon. Remove from the heat., Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour before serving.

Nutrition Facts :

CHOCOLATE-ORANGE STEAMED PUDDING WITH CHOCOLATE SAUCE



Chocolate-orange steamed pudding with chocolate sauce image

A classic chocolate-orange flavour in a rich and squidgy dessert that's low in sugar but no less tasty!

Provided by Sara Buenfeld

Categories     Dessert

Time 1h55m

Number Of Ingredients 12

50g cocoa
50g butter , plus extra for greasing
100g Total Sweet (xylitol, see tip)
1 tsp vanilla extract
200ml semi-skimmed milk
1 small orange
100g Total Sweet (xylitol)
225g self-raising flour
50g cocoa
150ml semi-skimmed milk
1 tsp vanilla extract
2 large eggs

Steps:

  • First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.
  • Put a very large pan (deep enough to enclose the whole pudding basin) of water on to boil with a small upturned plate placed in the base of the pan to support the basin.
  • Zest the orange, then cut the peel and pith away, and cut between the membrane to release the segments. Put all the pudding ingredients, except the orange segments, in a food processor and blitz until smooth. Add the orange segments and pulse to chop them into the pudding mixture. Spoon the mixture into the pudding basin, smoothing to the edges.
  • Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then place over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the excess parchment and foil to about 5cm, then tuck the foil around the parchment to seal. Lower the basin into the pan of water, checking that the water comes tw o-thirds of the way up the sides of the basin, then cover the pan with a lid to trap the steam and simmer for 1 1/2 hours.
  • Carefully unwrap the pudding - it should now be risen and firm - and turn out of the basin on to a plate. Spoon over some warmed sauce and serve the rest separately with slices of the pudding.

Nutrition Facts : Calories 338 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

ORANGE-CHOCOLATE BREAD PUDDING



Orange-Chocolate Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Yield 6 servings

Number Of Ingredients 10

4 cups whole milk
1 1/2 cups sugar, plus more for sprinkling
1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed
3/4 cup plus 2 tablespoons bourbon
2 large eggs plus 6 egg yolks
12 cups day-old challah bread cubes
4 tablespoons unsalted butter, plus more for greasing
3/4 cup bittersweet chocolate chunks
Pinch of salt
3/4 cup heavy cream

Steps:

  • Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly. (It's OK if the mixture curdles slightly.)
  • Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.
  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.
  • Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice the bread pudding and drizzle with the sauce.

CHOCOLATE-ORANGE BREAD PUDDING



Chocolate-Orange Bread Pudding image

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking dish
4 large eggs
1 cup whole milk
1/2 cup heavy cream
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 cups bread cubes (1-inch cubes), such as sourdough
1/2 cup dark chocolate chips
1 cup orange juice, fresh or store-bought
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon cornstarch
1 navel orange, zested

Steps:

  • For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
  • Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes.
  • For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes.
  • Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.

CHOCOLATE ORANGE PUDDING



Chocolate Orange Pudding image

Provided by Barbara Kafka

Categories     easy, quick, dessert

Time 30m

Yield 8 servings

Number Of Ingredients 10

Nonstick vegetable spray
1/2 cup slivered almonds
Zest of 1/2 medium orange
1/2 cup light brown sugar
1/2 pound semisweet chocolate
1/2 teaspoon baking soda
1/4 pound unsalted butter
3 large eggs
1/3 cup heavy cream
1 teaspoon Triple Sec

Steps:

  • Coat a 1 1/2-quart souffle dish with nonstick vegetable spray and reserve.
  • Place almonds in the work bowl of a food processor, and process until finely chopped. Add orange zest and sugar, and finely chop again. Add chocolate, baking soda and butter, and process until smooth.
  • Add eggs, cream and Triple Sec, and process until combined. Pour into prepared dish, and cover tightly with microwave plastic wrap. Cook at 100 percent power for 6 minutes. Prick plastic to release steam.
  • Remove from oven, and uncover. Allow to stand; covered with a heavy plate, for 10 minutes.
  • Unmold pudding onto serving plate, and serve warm.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 29 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 116 milligrams, Sugar 26 grams, TransFat 0 grams

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