Chocolate Pudding With Meringue Recipes

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CHOCOLATE MERINGUE BREAD PUDDING



Chocolate Meringue Bread Pudding image

The sweet chocolate layer and pretty golden meringue set this bread pudding apart from the rest. We love its custard-like consistency. This is a great dessert for any occasion.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 7

8 slices day-old white bread, cubed (about 4 cups)
2 cups whole milk
1/2 cup plus 2 tablespoons sugar, divided
3 large eggs, separated
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Steps:

  • Place the bread cubes in a greased 9-in. square baking dish. Combine the milk, 1/2 cup sugar, egg yolks, butter and vanilla; pour over bread. Sprinkle with chocolate chips. , Cover and bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. , Spread evenly over hot filling, sealing meringue to sides of dish. Bake, uncovered, for 10-12 minutes or until meringue is golden. Serve warm. Refrigerate leftovers.

Nutrition Facts :

CHOCOLATE PUDDING WITH MERINGUE



Chocolate Pudding with Meringue image

A rich, custardy, steamed chocolate pudding topped with chocolate meringue.

Provided by SALLYCOOKS

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 (1 ounce) square unsweetened chocolate, chopped
1 cup evaporated milk
3 eggs, separated
3 tablespoons white sugar
1 pinch salt
3 tablespoons white sugar
1 tablespoon unsweetened cocoa powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Butter a 1 quart baking dish or pudding basin.
  • Melt chocolate over low heat in small saucepan. Stir in milk and heat through. Remove from heat and let cool slightly.
  • In a medium bowl, beat eggs. Beat in 3 tablespoons sugar and salt. Beat in chocolate mixture. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in preheated oven 30 minutes, until set.
  • In a clean, dry bowl, beat egg whites until stiff. Beat in 3 tablespoons sugar and cocoa. Spoon meringue over baked pudding and return pudding to oven to brown meringue, 2 to 8 minutes.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 28.2 g, Cholesterol 157.8 mg, Fat 12.3 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 6.4 g, Sodium 121.2 mg, Sugar 25.4 g

CHOCOLATE PECAN MERINGUE TORTE



Chocolate Pecan Meringue Torte image

Provided by Ina Garten

Categories     dessert

Time 5h50m

Yield 8 servings

Number Of Ingredients 17

7 extra-large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
2 1/3 cups plus 2 tablespoons sugar, divided
2 teaspoons pure vanilla extract, divided
Chocolate Pecan Filling (recipe follows)
1 cup cold heavy cream
Dark chocolate shavings, for decorating
1/2 cup pecans
4 extra-large eggs
1/4 cup sugar
1/2 teaspoon cornstarch
4 ounces bittersweet chocolate, such as Lindt, broken in pieces
2 tablespoons brewed espresso
1 teaspoon Kahlua
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
  • Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
  • With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
  • Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
  • In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
  • In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
  • Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.

HOMEMADE CHOCOLATE PUDDING



Homemade Chocolate Pudding image

This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
4 cups whole milk
2 tablespoons butter
2 teaspoons vanilla extract
OPTIONAL: Sweetened whipped cream and M&M's

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.

Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.

QUICK CHOCOLATE MERINGUE PIE



Quick Chocolate Meringue Pie image

This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet meringue topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 30m

Number Of Ingredients 9

One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
1 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 tablespoon plus 1 teaspoon cornstarch
1 can (12 ounces) evaporated whole milk
3 large eggs, separated
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
  • Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
  • Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
  • Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
  • Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

Nutrition Facts : Calories 321 g, Fat 15 g, Protein 7 g

CHOCOLATE-PUDDING MERINGUE PIE



Chocolate-Pudding Meringue Pie image

Delight the whole family with our recipe for Chocolate-Pudding Meringue Pie! This is a great chocolate dessert for weeknights and weekends.

Provided by My Food and Family

Categories     Dairy

Time 2h30m

Yield 10 servings

Number Of Ingredients 8

3 cups milk
1-1/3 cups JET-PUFFED Marshmallow Creme, divided
1 pkg. (5 oz.) JELL-O Chocolate Flavor Cook & Serve Pudding
2 oz. BAKER'S Unsweetened Chocolate, finely chopped
1 chocolate cookie crumb crust (6 oz.)
3 egg whites
1 Tbsp. cornstarch
2 Tbsp. unsweetened cocoa powder

Steps:

  • Heat oven to 350°F.
  • Mix milk, 1/3 cup marshmallow creme, pudding mix and chocolate in medium saucepan. Bring to boil on medium heat, stirring constantly. Pour into crust; cover with plastic wrap pressed onto surface of pudding to prevent skin from forming.
  • Beat egg whites and cornstarch in large bowl with mixer on high speed until foamy. Gradually beat in remaining marshmallow creme. Continue beating until stiff peaks form. Sift cocoa powder over beaten whites; beat on high speed until well blended. Remove plastic wrap from pudding; spoon egg white mixture over warm pudding; spread to edge of crust to seal.
  • Bake 12 to 15 min. or until meringue is lightly browned. Cool completely on wire rack. Refrigerate 2 hours or until ready to serve.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CHOCOLATE MERINGUE PIE



Chocolate Meringue Pie image

Provided by Food Network

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 18

1 1/2 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup solid vegetable shortening
3 to 4 tablespoons ice water
3 egg yolks
1 cup sugar
6 tablespoons all-purpose flour
1/4 teaspoon salt
3 cups milk, scalded
2 square (1-ounce each) unsweetened chocolate, chopped
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 tablespoon cornstarch
8 tablespoons sugar
1/3 cup water
Pinch salt
3 egg whites

Steps:

  • Make the crust:
  • In a large bowl, stir together the flour, sugar and salt. Cut in the shortening with a pastry blender or 2 knives used like a scissor, or mix with your fingertips until the mixture resembles coarse crumbs. Sprinkle 2 tablespoons of the ice water over the flour mixture, tossing with a fork; adjust enough of the remaining water, by the tablespoon, tossing, so that the dough holds together. Flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
  • Preheat the oven to 425 degrees F. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough into an 11-inch circle. Fit into a 9-inch pie plate. Fold the edge under to make a stand-up edge; crimp. Prick the bottom all over with a fork. Bake until golden brown, 12 to 14 minutes. Remove the pie plate to a wire rack to cool.
  • Make the filling:
  • In a heatproof bowl, lightly beat the egg yolks to break up, and then set aside. In a small, heavy saucepan, stir together the sugar, flour and salt. Gradually stir in the scalded milk. Cook over medium-low heat, whisking, until thickened and bubbly, 6 to 8 minutes. Stir a little of the hot mixture into the yolks. Stir the yolk mixture back into the saucepan. Heat over very low heat, stirring, for 2 minutes, and do not let boil. Remove the saucepan from the heat. Whisk in the chocolate, butter, and vanilla until melted and smooth. Scrape into a clean bowl. Press a piece of plastic wrap directly on the surface of the filling and let cool for 10 minutes. Remove the plastic wrap and scrape the filling into the piecrust. Cool on a wire rack.
  • Make the meringue:
  • Preheat the oven to 350 degrees F.
  • In a small saucepan, stir together the cornstarch, 2 tablespoons of the sugar, and the water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Remove the saucepan from the heat. In a large bowl, add the salt to the egg whites. With an electric mixer at medium speed, beat just until soft peaks form. Add the cornstarch mixture and beat until creamy. Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes. Spread the meringue mixture over the cooled chocolate filling, make sure the meringue touches the piecrust edge all the way around. Bake until the meringue is golden and its internal temperature registers 150 degrees F on an instant-read thermometer, 25 to 30 minutes. Serve soon after. Cover and refrigerate any leftovers.

CHERRY CHOCOLATE MERINGUE POTS



Cherry chocolate meringue pots image

Need a pudding fast? These four-ingredient pots taste as good as they look and will save the day in under 20 minutes

Provided by Good Food team

Categories     Dessert, Dinner

Time 15m

Number Of Ingredients 4

300ml pot double cream
4 shop-bought meringues nests, roughly broken
50g dark chocolate
8 tbsp cherry compote (we used Bonne Maman)

Steps:

  • Whip the cream to soft peaks, then fold in the meringue pieces. Heat the chocolate in the microwave for 30-45 secs or until melted, stirring halfway through. Spoon 2 tbsp cherry compote into each of 4 glasses, then top with the meringue mix. Drizzle melted chocolate on top of each glass and serve.

Nutrition Facts : Calories 504 calories, Fat 44 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.08 milligram of sodium

CHOCOLATE SILK PIE WITH MARSHMALLOW MERINGUE



Chocolate Silk Pie With Marshmallow Meringue image

I spotted this recipe in the July 2010 Best Recipes cookbooklet, Kraft Philadelphia Desserts and More, & the chocoholic in me couldn't resist! Preparation time does not inclued the 2 hours or more needed for the assembled pie to set & firm up in the refrigerator. NOTE: The recipe actually calls for 4 ounces of cream cheese, but RecipeZaar doesn't recognize that amount, so, reduce that ingredient amount accordingly!

Provided by Sydney Mike

Categories     Pie

Time 15m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 8

4 (1 ounce) bittersweet chocolate squares
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme, divided
1 (4 ounce) package instant chocolate pudding mix
1 cup milk
9 inches Oreo cookie pie crusts
1 cup Cool Whip Topping, thawed
1 (1 ounce) bittersweet chocolate square, for chocolate curls

Steps:

  • In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
  • To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
  • In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
  • Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
  • To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
  • Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.

Nutrition Facts : Calories 357.1, Fat 20.3, SaturatedFat 9.3, Cholesterol 45.1, Sodium 414, Carbohydrate 40.9, Fiber 0.8, Sugar 23, Protein 4

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CHOCOLATE MERINGUE PIE JELLO PUDDING - ALL INFORMATION ABOUT …
Chocolate Meringue Pie - Recipe | Cooks.com hot www.cooks.com. CHOCOLATE MERINGUE PIE 1 (4 3/4 oz.) box chocolate Jello pudding, "Cook and Serve" 3/4 c. sugar 3 egg yolks (save whites for meringue)
From therecipes.info


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