DARK CHOCOLATE PUDDING WITH MALTED CREAM
This chocolate pudding is the perfect balance of richness and textures. It's easy, yet impressive and you can even make it ahead before your guests arrive
Provided by Tom Kerridge
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Butter three ramekins, dust with cocoa and set aside. Heat oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a bowl over a pan of simmering water. In a separate bowl, whisk together the eggs and sugar until light and fluffy, then whisk in the chocolate mixture with the malt powder and a pinch of salt. Divide the mixture between the ramekins and bake for 14 mins until they are just cooked with a slight wobble in the middle to make a fondant, or 18 mins for a pudding. Remove from the oven, turn out and serve warm now, or leave to cool in their ramekins.
- Whisk the cream, sugar and malt powder together to soft peaks. Carefully turn the puddings out onto plates, then pile on the Maltesers, cherries and pistachios, and serve with the malted cream.
Nutrition Facts : Calories 798 calories, Fat 54 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 58 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
MALTED CHOCOLATE PUDDING CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
- Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.
- Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.
Nutrition Facts : Calories 203, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 12 milligrams, Sodium 294 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 4 grams
DARK CHOCOLATE PUDDING
Provided by Geoffrey Zakarian
Categories dessert
Time 3h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks.
- Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.
- Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours. Serve with whipped sour cream, if desired.
MOCHA DARK CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
- Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
- Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.
MALTED MILK CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the egg in a medium bowl. Whisk the milk, 1/3 cup malted milk powder and the cornstarch in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 4 minutes (the mixture will look like heavy cream). Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 2 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and vanilla and whisk until smooth.
- Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
- Whisk the heavy cream with the remaining 1 tablespoon malted milk powder in a medium bowl until soft peaks form. Top the pudding with the whipped cream and malted milk balls.
DARK CHOCOLATE PUDDING
This dark chocolate pudding recipe has been in my family for 5-plus generations. I love the fact that I can make something similar to what my great-grandma made in her kitchen over 100 years ago. This pudding is the perfect creamy chocolate blend!
Provided by Lara C.
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 8h20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix 1/2 cup sugar and flour together in a small bowl.
- Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
- Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
- Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 75.7 g, Cholesterol 57.7 mg, Fat 12.9 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 69.4 mg, Sugar 69.4 g
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
DARK CHOCOLATE PUDDING
Life is too short to pass on dessert. This old-fashioned treat is so creamy and comforting! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream.
Nutrition Facts : Calories 266 calories, Fat 15g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 138mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 3g fiber), Protein 6g protein.
DARK CHOCOLATE PUDDING
This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.
Provided by Melissa Clark
Categories snack, custards and puddings, dessert
Time 4h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a small heatproof bowl, whisk together egg and yolks. Set aside.
- Place chocolate, butter and vanilla extract in a food processor or blender but don't turn on.
- In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don't want to overboil the cornstarch, which can cause it to thin out again.)
- Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
- Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 152 milligrams, Sugar 13 grams, TransFat 0 grams
CHOCOLATE MALTED PUDDING
This is the first recipe I've tried out of my new cookbook, A New Way To Cook. It turned out great. I loved chocolate malt balls and the malted flavor in general. The malted milk powder also helps to keep the creamy texture even though you are using 1% lowfat milk.
Provided by Miss Erin C.
Categories Dessert
Time 30m
Yield 8 1/2 cup servings, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, blend 1/2 cup of milk with the cornstarch.
- Combine the malted milk powder, cocoa and salt in a small heavy saucepan and slowly whisk in the remaining 3-1/2 cups of milk, the chocolate and the sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture.
- Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from heat and stir in the vanilla.
- Let cool, stirring occasionally until the custard is just warm.
- Pour the pudding into small 1/2 c bowls.
- Cover with plastic wrap and refrigerate until set.
- You can make this up to 3 days in advance.
Nutrition Facts : Calories 265.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 6.1, Sodium 211.9, Carbohydrate 49.6, Fiber 2.7, Sugar 36.2, Protein 8.6
CHOCOLATE PUDDING +
Make and share this Chocolate Pudding + recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in large bowl, & using electric mixer, CAREFULLY beat until moist & well blended.
- Gently stir in Cool Whip, mixing completely.
- In another large bowl, combine milk & pudding mix, & with whisk or electric mixer, beat until well blended.
- Add chocolate pudding mixture to cream cheese mixture & beat or stir together until well blended.
- Cover & refrigerate. Serve cold.
Nutrition Facts : Calories 295.3, Fat 12.7, SaturatedFat 8, Cholesterol 32.2, Sodium 575.5, Carbohydrate 41.8, Fiber 1.8, Sugar 30.1, Protein 5
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