Chocolate Velvet Pudding Recipes

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VELVETY CHOCOLATE PUDDING



Velvety Chocolate Pudding image

Spooned into cups or served in bowls, this recipe is simple and delicious. It can also be used as a base for chocolate cream pie.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books)

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups, or enough for 1 8-inch pie; serves 4 to 6

Number Of Ingredients 9

3 1/2 tablespoons all-purpose flour
3 tablespoons best-quality cocoa powder
1 cup sugar
Hefty pinch of coarse salt
1 1/2 cups milk
2 tablespoons unsalted butter, softened
1 large egg, well beaten
1 teaspoon pure vanilla extract
Whipped cream, for garnishing (optional)

Steps:

  • In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. Press through a sieve into a medium saucepan to eliminate any lumps. Whisk in the milk.
  • Over medium heat, stir the mixture until thickened, about 2 1/2 minutes. Be sure to get the spoon around the edges of the pan as the mixture thickens. Whisk if needed to combine well. Stir in the butter.
  • Whisk 1 tablespoon of the hot chocolate mixture into the beaten egg and return to the pudding in the pan. Stir in the vanilla and cook to completely thicken, 2 to 3 more minutes. Strain through a sieve and pour the pudding into four to six 6-ounce pudding cups. Serve warm, or cool first and chill until serving. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!). Top with a dollop of whipped cream, if desired.

CHOCOLATE VELVET PUDDING



Chocolate Velvet Pudding image

Got this recipe online from Cooking.com Here's a traditional chocolate pudding, which uses semisweet chocolate, butter and egg yolks to give it an ultra-velvety texture. Spoon whipped cream atop the pudding, and sprinkle with freshly ground coffee or fresh raspberries before serving. Cooking time includes cooling

Provided by Bonnie G 2

Categories     Dessert

Time 1h15m

Yield 4 1/2 cups, 4 serving(s)

Number Of Ingredients 8

3/4 cup sugar
3 large egg yolks
2 tablespoons cornstarch
2 cups whole milk
3/4 teaspoon instant coffee crystals (optional)
6 ounces semisweet chocolate, chopped
3 tablespoons butter
1 1/2 teaspoons vanilla extract

Steps:

  • Mix sugar, egg yolks and cornstarch in heavy medium saucepan. Gradually whisk in milk.
  • Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes.
  • Continue to boil 1 minute longer, whisking constantly.
  • Remove pudding from heat.
  • Add chocolate, butter and vanilla; whisk until pudding is smooth.
  • Divide between 4 dessert dishes.
  • Cover and refrigerate until cold.

Nutrition Facts : Calories 574.7, Fat 38.7, SaturatedFat 23, Cholesterol 173.4, Sodium 145.9, Carbohydrate 60.6, Fiber 7.3, Sugar 44.3, Protein 11.6

RED VELVET PUDDING CAKE



Red Velvet Pudding Cake image

This is a recipe lent to me by my friend, a Pampered Chef representative. She uses this cake as a demo at her house for her parties. Chocolate cake with a "raspberry pudding." I think it is like eating a giant chocolate truffle!

Provided by Dawn399

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 11

1 (12 ounce) package whole frozen raspberries (not in syrup)
1 (18 ounce) package devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups water
1 (6 ounce) package raspberry gelatin powder
1 tablespoon cornstarch
2 ounces semisweet chocolate
powdered sugar
1 (16 ounce) container frozen whipped topping (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • Lightly spray a rectangular baking pan with non stick cooking spray.
  • Spread raspberries evenly over bottom of pan.
  • Prepare cake according to package directions and pour batter over raspberries.
  • Heat 2 cups of water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
  • Pour gelatin over cake batter.
  • Bake 40-45 minutes or until toothpick inserted in center comes out clean.
  • Chop chocolate up into small pieces and sprinkle over cake.
  • Dust with powdered sugar.
  • May serve with whipped topping.

Nutrition Facts : Calories 272.7, Fat 12.3, SaturatedFat 3.1, Cholesterol 34.9, Sodium 329, Carbohydrate 40.1, Fiber 2.3, Sugar 26.1, Protein 4.5

CHOCOLATE VELVET DESSERT



Chocolate Velvet Dessert image

This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 cups semisweet chocolate chips
6 large egg yolks
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

Steps:

  • In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE VELVET ICE CREAM



Chocolate Velvet Ice Cream image

Yield Makes 1 quart

Number Of Ingredients 6

6 ounces fine-quality bittersweet chocolate (not unsweetened)
1 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 cups heavy cream
1 cup milk
3 large egg yolks

Steps:

  • Chop chocolate. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk. Bring mixture just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Remove pan from heat and add chopped chocolate, whisking until melted. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
  • Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

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