Chocolate Pudding With Almonds Recipes

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 PUDDING WITH ALMONDS

Steps:

• In a large saucepan, combine the sugar, cocoa powder, salt and warm water. Whisk to blend and bring to a gentle simmer over medium heat. Remove from the heat and stir in the chocolate, 1 cup heavy cream and 1 cup of the milk. Stir to blend and bring the mixture back to a gentle simmer on low heat.
• Meanwhile, in a small bowl, combine the cornstarch and the remaining 1/4 cup of milk until the mixture is smooth. Stir the cornstarch into the simmering chocolate mixture and continue cooking it over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. From time to time, use a whisk to blend the pudding and assure that it is not sticking to the bottom or sides and scorching as it cooks. Remove from the heat. Taste and add the vanilla and rum. Pour the pudding into a large bowl (or, if preferred, individual coffee cups) and cover tightly with plastic wrap so a skin doesn't form on top of the pudding. The plastic wrap should directly touch the top of the pudding in the bowl or cups. Refrigerate for a few hours or overnight.
• In a medium bowl whisk the cream until thick. Alternatively, use the electric mixer fitted with the whisk attachment. Whisk in the sugar and vanilla until blended. Taste for sweetness and refrigerate until ready to use.
• When ready to serve, heat the oil in a medium skillet over low heat. When the oil begins to smoke lightly, add the almonds. Cook them, stirring, from time to time, until they turn golden brown, about 2 minutes. Use a slotted spoon to transfer them from the skillet to a paper towel or a kitchen towel to drain off excess oil. Season with salt, to taste.
• Remove the pudding from the refrigerator, discard the plastic wrap and sprinkle with the almonds. Top with dollops of the whipped cream or serve the cream on the side. Serve immediately.

CHOCOLATE-ALMOND PUDDING FONDUE

Steps:

• In a 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 heat and stir in the almond extract. Transfer to a serving bowl and serve with fresh strawberries, pound cake chunks, cheesecake chunks, and cookies.

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.

ALMOND CHOCOLATE CHIA SEED PUDDING RECIPE BY TASTY

Steps:

• In a medium bowl, mix the yogurt, almond milk, vanilla, honey, chia seeds, and cocoa powder together until well combined.
• Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
• Spoon the pudding into desired serving dish and top with slivered almonds and chocolate shavings.
• Enjoy!

WARM CHOCOLATE ALMOND PUDDING

Steps:

• In a saucepan, combine sugar, cocoa and cornstarch. Whisk in milk and egg. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from the heat; stir in extracts. Serve warm. Garnish with whipped topping.

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

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 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.