CHOCOLATE PUDDING WITH RASPBERRY CREAM
This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.
Provided by Yossy Arefi
Categories snack, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the milk and egg yolk to a measuring cup. Whisk to combine.
- Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
- Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
- Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
- When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
- Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
SUNNY'S CHOCOLATE RASPBERRY PUDDING PARFAIT
Steps:
- Layer some coconut flakes and 3 or 4 raspberries in each of two parfait glasses. Layer 1/4 cup chocolate pudding in each glass, then add 1 tablespoon raspberry jam to each. Top with more coconut and more berries. Add the remaining chocolate pudding, then the raspberry jam, and more coconut. Garnish with a sprinkle of cinnamon sugar and serve.
CHOCOLATE BREAD PUDDING WITH RASPBERRIES
I love chocolate and I love berries, so I was thrilled to come across this recipe that combines the two. I like to use egg bread when making this dessert. While it cooks in the slow cooker, I can tend to other things. -Becky Foster, Union, Oregon
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a greased 3-qt. slow cooker, layer half of the bread cubes, chocolate chips and raspberries. Repeat layers. In a bowl, whisk the eggs, cream, milk, sugar and vanilla. Pour over bread mixture., Cover and cook on high until a thermometer reads 160°, 2-1/4 to 2-1/2 hours . Let stand for 5-10 minutes. If desired, serve with whipped cream and additional raspberries.
Nutrition Facts : Calories 352 calories, Fat 19g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 189mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 4g fiber), Protein 8g protein.
CHOCOLATE CREAM PUDDING
Sugar, cornstarch, milk and unsweetened chocolate are cooked, thickened with egg yolks, cooked some more and then flavored with butter and vanilla before chilling.
Provided by Mimi
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 42.7 g, Cholesterol 85 mg, Fat 11.8 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7 g, Sodium 162.8 mg, Sugar 37.4 g
CHOCOLATE RASPBERRY BREAD PUDDING
Update standard bread pudding by stirring in chocolate chips and berries, then topping servings with a succulent sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, place bread, 1 cup raspberries and chocolate chips.
- In medium bowl, mix milk, egg product, brown sugar and vanilla with wire whisk or fork until blended. Pour egg mixture over bread mixture; stir gently until bread is coated. Spread in baking dish.
- Bake 40 to 50 minutes or until golden brown and set.
- Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Stir in water and thawed raspberries. Heat to boiling over medium heat, stirring constantly and pressing raspberries to release juice. Boil about 1 minute or until thick. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 230, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 26 g, TransFat 0 g
RASPBERRY CHOCOLATE BREAD PUDDING
This recipe calls for brioche, an enriched bread that makes a lovely, buttery pudding, but you could use any bread that you have on hand. Stale croissants are equally delightful. Or you can even try a rustic white boule. And bread pudding is customizable, even beyond the bread. You can make this pudding with whatever you've got. Try raisins instead of raspberries. Or maybe blueberries. You could even put that can of leftover pumpkin puree to good use. Stir in rum, or vanilla, or some orange zest. Let your pantry be your guide.
Provided by Samantha Seneviratne
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
- Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
- Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
- Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.
CHOCOLATE-RASPBERRY CREAM PUFF RING
This recipe began as a basic cream puff ring. I decided to make it more special by adding hot fudge topping and a raspberry sauce. A friend declared it the best dessert she's ever had! -Mitzi Babb, Boulder, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Mash raspberries, reserving juice; strain and discard seeds. In a small heavy saucepan, combine the sugar, cornstarch and salt; stir in jelly and reserved juice. Bring to a boil; cook and stir for 1 minute or until thickened. Transfer to a small bowl; refrigerate until chilled., Cover a baking sheet with foil; grease the foil. Trace a 6-in. circle onto foil; set aside. , In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop batter by rounded tablespoonfuls onto prepared pan, along the inside of the circle (mounds should be slightly touching). Bake at 400° for 35-40 minutes or until golden brown., Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Place ring bottom on a serving plate. , For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Stir in 1/2 cup fudge topping until combined. Fold in chocolate chips and pecans. , Spread filling over bottom of cream puff ring; replace top. Drizzle with chilled raspberry sauce and remaining fudge topping. Refrigerate until serving.
Nutrition Facts : Calories 401 calories, Fat 29g fat (15g saturated fat), Cholesterol 122mg cholesterol, Sodium 207mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE RASPBERRY WAFFLE PUDDING
This recipe is really sensational and no-one would believe how you made it. Good enough for guests. From Super Food Ideas July 2005.
Provided by Wendys Kitchen
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 170 Degrees Celsius.
- Lightly grease 8-cup capacity ovenproof pudding dish.
- Cut waffles into 3cm cubes.
- Using electic mixer beat eggs, caster sugar and vanilla for 3 minutes until pale and thick.
- Add cream and beat until ocmbined.
- Arrange 1/3 waffles in dish. Pour 1/3 cream mixture over, 1/3 raspberries and 1/3 chocolate on top of that. Repeat.
- Allow mixture to stand 30 minutes before baking uncovered for 45 minutes (if pudding is browning to quickly cover with foil) or until custard is set and top is golden.
- Dust with icing sugar to serve.
Nutrition Facts : Calories 562.5, Fat 38.9, SaturatedFat 20.2, Cholesterol 222.3, Sodium 272.7, Carbohydrate 44.6, Fiber 1.9, Sugar 27, Protein 9.9
WARM CHOCOLATE RASPBERRY PUDDING CAKE
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Raspberry Winter Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6 generously
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.
- Make frosting:
- Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
- Make cake batter:
- In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
- Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
- Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
- Serve cake garnished with raspberries.
CHOCOLATE & RASPBERRY CREAMS
This stunning yet simple dessert is the perfect way to end a dinner party
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Mix the raspberries with the brandy, if using, and raspberry conserve, then spoon into the base of 6 glasses.
- Break the chocolate into a Pyrex bowl, then melt in the microwave on High for 1-2 mins, or place the bowl over a pan of simmering water and stir until melted. 3 Stir the yogurt and custard into the melted chocolate, then spoon on top of the berries. Cover and chill until ready to serve, then top with grated dark chocolate.
- To make the chocolate macaroons, heat oven to 190C/fan 170C/gas 5, then line a baking sheet with baking parchment. Whisk 2 egg whites until stiff, then gradually whisk in 50g icing sugar until thick and glossy. Mix 100g ground almonds and 25g cocoa with another 50g icing sugar, then stir into the egg white mixture. Divide the mix into 12, wet your hands, then shape each piece into a ball. Place spaced apart and slightly flattened on the baking sheet. Top each with a blanched almond, then bake for 10 mins until firm, but still soft in the centre. Cool. Dust with icing sugar. Can be made 2 days ahead and kept in an airtight container.
Nutrition Facts : Calories 300 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.16 milligram of sodium
CHOCOLATE-GLAZED RASPBERRY CREAM PUFFS
For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 40
Number Of Ingredients 8
Steps:
- Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a 1/4-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a 1/4-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
- In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).
Nutrition Facts : Calories 317 g, Fat 23 g, Protein 6 g
More about "chocolate pudding with raspberry cream recipes"
CHOCOLATE RASPBERRY PUDDING - SERVED FROM SCRATCH
From servedfromscratch.com
Reviews 18Estimated Reading Time 3 minsCategory Dessert
- In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
- Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
CHOCOLATE BREAD PUDDING WITH RASPBERRY SAUCE
From fivehearthome.com
WHITE CHOCOLATE PUDDING WITH RASPBERRY SAUCE RECIPE
From yourguardianchef.com
5 INGREDIENT HOMEMADE CHOCOLATE PUDDING - THE STAY …
From thestayathomechef.com
MILK CHOCOLATE PUDDING WITH CREAM AND RASPBERRY SAUCE
From joythebaker.com
EASY CHOCOLATE PUDDING AND RASPBERRY TREATS - 2 …
From 2sistersrecipes.com
DARK CHOCOLATE RASPBERRY PUDDING RECIPE - FOOD FANATIC
From foodfanatic.com
RASPBERRY-CHOCOLATE PUDDING RECIPE | MYRECIPES
From myrecipes.com
Servings 5Calories 312 per servingTotal Time 2 hrs 15 mins
- Whisk together milk, sugar, cocoa, cornstarch, and salt in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot. Gradually whisk 1/3 cup hot milk mixture into egg. Whisk egg mixture into remaining hot milk mixture.
- Cook, whisking constantly, 3 minutes or until mixture thickens. Remove from heat, and add chopped chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Pour mixture into a glass bowl. Place heavy-duty plastic wrap directly on warm mixture (to prevent a film from forming), and chill 2 hours or until pudding is completely cool.
- Microwave raspberry jam in a small microwave-safe bowl at HIGH 30 seconds or until melted. Spoon 1 Tbsp. melted jam into bottom of each of 5 individual serving dishes, and top each with 1/2 cup pudding and 1 Tbsp. whipped topping. Stir 1 tsp. water into remaining melted jam, and drizzle 1/2 tsp. jam mixture on top of whipped topping on each pudding. Garnish, if desired.
CHOCOLATE PUDDING WITH RASPBERRY CREAM | ARCHIESDAD | COPY ME …
From copymethat.com
MILK CHOCOLATE PUDDING WITH RASPBERRY SAUCE - ISLAND BAKES
From island-bakes.com
RASPBERRY AND WHITE CHOCOLATE PUDDING - HILL STREET GROCER
From hillstreetgrocer.com
RECIPE CHOCOLATE PUDDING WITH RASPBERRY CREAM
From cookingbites.com
RASPBERRY CHOCOLATE PUDDING RECIPE (DAIRY-FREE & VEGAN-FRIENDLY)
From godairyfree.org
CHOCOLATE PUDDING WITH RASPBERRY CREAM RECIPE
From pinterest.com
CHOCOLATE PUDDING WITH RASPBERRY CREAM | CHRIS F. NICHOLSON
From chrisfnicholson.com
CHOCOLATE PUDDING RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE PUDDING WITH RASPBERRY CREAM | RECIPE CART
From getrecipecart.com
CHOCOLATE RASPBERRY PUDDING CAKE RECIPE | LAND O’LAKES
From landolakes.com
RASPBERRY CHOCOLATE CHIP BREAD PUDDING | DRISCOLL'S
From driscolls.com
10 BEST RASPBERRY PUDDING DESSERT RECIPES | YUMMLY
From yummly.com
CHOCOLATE PUDDINGS WITH RASPBERRIES - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
CHOCOLATE AND FRESH RASPBERRY CREAM NAPOLEONS - DRISCOLL'S
From driscolls.com
CHOCOLATE & RASPBERRY PUDDING RECIPE | WOOLWORTHS
From woolworths.com.au
LUDLUM FOOD MART - RECIPE: CHOCOLATE RASPBERRY BREAD PUDDING
From ludlumfoodmart.iga.com
CREAMY CHOCOLATE RASPBERRY SUMMER PUDDING RECIPE
From seriouseats.com
CHOCOLATE RASPBERRY PUDDING PARFAIT | VALENTINE'S DAY DESSERT
From goodlifeeats.com
CHOCOLATE RASPBERRY BREAD PUDDING RECIPE | GET CRACKING
From getcracking.ca
CHOCOLATE PUDDING WITH RASPBERRY CREAM RECIPE - NYT COOKING
From mastercook.com
RASPBERRY AND WHITE CHOCOLATE BREAD PUDDING - MAMA LOLA COOKS
From mamalolacooks.com
RASPBERRY CHOCOLATE BREAD PUDDING RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
WHITE CHOCOLATE AND RASPBERRY PUDDING - CREATE BAKE MAKE
From createbakemake.com
CHOCOLATE PUDDING IS THE ANSWER - THE NEW YORK TIMES
From nytimes.com
CHOCOLATE BREAD PUDDING WITH RASPBERRY SAUCE | TIDYMOM
From tidymom.net
CHOCOLATE PUDDING WITH RASPBERRY CREAM - COMPLETE COMFORT …
From completecomfortfoods.com
RASPBERRY AND WHITE CHOCOLATE SPONGE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
WHITE CHOCOLATE RASPBERRY BROWNIE CAKE | CAKE BY COURTNEY
From cakebycourtney.com
CHOCOLATE PUDDING WITH RASPBERRY CREAM RECIPE | RECIPE IN 2021 ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love