Decadent Chocolate Frangelico Pudding Recipes

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DECADENT CHOCOLATE FRANGELICO PUDDING



Decadent Chocolate Frangelico Pudding image

I got this recipe from Small Bites by Jennifer Joyce. I plan on making this for either Thanksgiving or Christmas Dinner. While I haven't as yet tried any of the recipes from Small Bites, I highly recommend looking into getting a copy for yourself you will not be disappointed.

Provided by Yashaqueen13

Categories     Dessert

Time 4h30m

Yield 8 small cups, 8 serving(s)

Number Of Ingredients 8

4 egg yolks
1/2 cup superfine sugar
1/2 teaspoon vanilla extract
4 tablespoons high quality cocoa powder
8 ounces mascarpone cheese
1/4 cup Frangelico or 1/4 cup sweet wine
3/4 cup heavy cream, whipped into soft peaks
1/2 cup toasted and chopped hazelnuts

Steps:

  • In a large metal or glass bowl, beat the egg yolks and sugar with a whisk until very fluffy. Place the bowl over a saucepan filled with simmering water and wisk over low heat for about 5 minutes, until very thick. Whisk in the vanilla, cocoa, mascarpone, and Frangelico. Continue whisking for 2 more minutes until thick again. Remove from the heat.
  • Pour the mixture into small tea cups or large espresso cupsand refrigerate for 4 hours to set. Spoon some whipped cream on each, sprinkle with the chopped nuts, and serve.
  • Prepare ahead. The pudding can be made the night before and refrigerated.

Nutrition Facts : Calories 209.9, Fat 15.8, SaturatedFat 6.5, Cholesterol 125, Sodium 12.7, Carbohydrate 16.3, Fiber 1.7, Sugar 13, Protein 3.5

FRANGELICO CHOCOLATE CAKE



Frangelico Chocolate Cake image

Inspired by Recipe #14499. Like the Bacardi Rum Cake, it is very moist, and stays moist for several days. An excellent cake to make in advance.

Provided by Paguma

Categories     Dessert

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 cup hazelnuts, chopped
1 (520 g) package chocolate cake mix (do not add other ingredients on the box)
1 (92 g) package instant chocolate pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup Frangelico
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Frangelico

Steps:

  • Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and Frangelico.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.
  • Glaze-----------------.
  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.

Nutrition Facts : Calories 626.5, Fat 38.6, SaturatedFat 10.2, Cholesterol 109, Sodium 654.2, Carbohydrate 68.4, Fiber 2.9, Sugar 45.4, Protein 7.9

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