CREAMY CHOCOLATE PUDDING PARFAIT
Steps:
- In a medium pot combine milk and vanilla pudding mix, place over medium heat whisking constantly. Bring to a boil while continuing to whisk the mixture.
- In 3 medium bowls place white, dark and milk chocolate chips. Combine reserved chips together in a small bowl, mix and set aside.
- Remove mixture from the heat and evenly divide the hot pudding over the 3 bowls. Wait 1 minute then whisk the mixture to incorporate and melt the chips into the pudding.
- Set up 3 resealable bags into 3 large glasses so that it will be easy to pour the warm pudding into the bags. Pour the pudding into separate bags. Tie the bags closed with a twist tie. Place pudding into the refrigerator for 2 hours, or until pudding is chilled and set.
- Cut off the corner of each bag. Pipe each of the pudding mixtures evenly into 6 champagne glasses starting with the dark chocolate, white chocolate and ending with milk chocolate.
- Garnish with reserved chocolate chips.
CHOCOLATE RICE PUDDING
A very quick and creamy dessert that can be made with leftover rice from last night's dinner.
Provided by Dannielle Lalonde
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 39 g, Cholesterol 10 mg, Fat 3.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 40.4 mg, Sugar 14 g
COCONUT CREAM AND CHOCOLATE RICE CAKE PARFAIT
My wife Polly discovered this technique of chilling the can of coconut milk, taking the crema off the top and whipping it into whipped cream. I thought it was so cool, to get the whipped cream experience but dairy free. The last few years I've tried to reduce my gluten intake, i.e. I don't drink beer anymore (but I still eat scallion pancakes and dumplings for the record). Hence I developed this gluten-free rice cake that is still super chocolately and decadent. I have to say this, everyone loves parfait, said by the donkey on Shrek!
Provided by Ming Tsai
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Grease a 1/3 hotel pan that is 2 1/2-inches deep, about 3 quarts in size, with the room temperature butter. Set aside.
- Add the rice flour to a medium bowl and whisk in the liquid egg substitute until thoroughly combined. Set aside.
- Place the chocolate in a heatproof bowl and set aside. Place the oat milk in a saucepan with the cinnamon sticks and bring to a simmer. Once simmering, pour over the chocolate and cover with a plate, pot lid or whatever will cover the top of the bowl. After at least 5 minutes, remove the cinnamon sticks and whisk the chocolate until smooth. Add the chocolate ganache to the rice flour mixture and carefully stir to combine. Pour into the greased pan and put into the oven. Bake until evenly browned, about 10 minutes.
- Remove from the oven and let cool slightly, about 5 minutes. Turn the cake out onto a wire rack lined sheet tray and let cool completely at room temperature.
- Remove the top cream from the coconut cans and discard or reserve for another use. Pour the rest of the coconut can contents into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thickened and holds stiff peaks. Set aside and save in the refrigerator until the cake is completely cooled.
- Make the parfaits in rocks glasses. Cut out small circles of the cake to fit them - 2 to 3 inches in size. Place a piece of cake on the bottom, top with the coconut whipped cream and repeat until you end with the dollop of cream on top. Dust cocoa powder on top for garnish and serve.
CHOCOLATE PUDDING WITH WHIPPED CREAM
Rich pudding made with chopped chocolate and cocoa powder sets as the main course cooks; an airy topping of whipped cream contrasts with the pudding's dense, velvety texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.
- Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).
- Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.
CHOCOLATE PUDDING PARFAITS
Make and share this Chocolate Pudding Parfaits recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the chocolate and cocoa powder and set aside.
- In a medium, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling (bubbles will form around the edges).
- In a heatproof bowl, whisk together the sugar and eggs until thick and pale yellow, about 2 minutes.
- Slowly whisk half of the hot half-and-half into the egg mixture and then pour the mixture into the saucepan.
- Bring just to a boil over medium heat and cook, whisking constantly, until bubbly and thickened, 1 minute.
- Pour the custard through a sieve into the reserved chocolate-cocoa mixture and whisk until smooth.
- Let cool slightly then press plastic wrap onto the surface to cover and refrigerate until cold, about 2 hours.
- Scoop the chocolate pudding into individual cups and top with the whipped cream and cookies.
Nutrition Facts : Calories 964.4, Fat 80, SaturatedFat 47.1, Cholesterol 295.9, Sodium 229, Carbohydrate 67.5, Fiber 10.9, Sugar 34.2, Protein 18.3
CREAMY CHOCOLATE RICE PUDDING
While feeling bored one summer afternoon, I decided to create this scrumptious spin on traditional rice pudding. Now, my creative summer treat is a frequent request yearround. -Gregory Royster, North Lauderdale, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the milk, rice, sugar and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 40-45 minutes or until thick and creamy, stirring often. Remove from the heat; stir in vanilla. , Place 1 cup chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Slowly stir into rice mixture. Cover and refrigerate for 1 hour., Stir in remaining chips. Spoon into dessert dishes. Cover and refrigerate for at least 4 hours. Serve with whipped cream if desired.
Nutrition Facts : Calories 368 calories, Fat 17g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 106mg sodium, Carbohydrate 52g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
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