Nytimes Dark Chocolate Pudding Recipe Recipe For Meatloaf

MEATLOAF

Steps:

• Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
• In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
• Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

DARK CHOCOLATE PUDDING

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.

DORIE GREENSPAN'S CHOCOLATE PUDDING

Steps:

• Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a saucepan. While the milk is heating, toss the cocoa, cornstarch and salt into the work bowl of a food processor and pulse to blend; turn the ingredients out onto a sheet of wax paper. Place the egg, egg yolks and remaining 3 tablespoons sugar in the work bowl and process for 1 minute. Scrape down the sides of the bowl and add the remaining 1/4 cup milk. Process for a few seconds, return the dry ingredients to the bowl and pulse just until blended.
• With the machine running, slowly pour in the hot milk, processing to blend. The mixture will be foamy, but the bubbles will disappear when the pudding is cooked. Pour the mixture into the saucepan and cook over medium-high heat, stirring continuously, for about 2 minutes, or until the pudding thickens. (The pudding should not boil.) Scrape the pudding into the processor, add the remaining ingredients and pulse until they are evenly blended.
• Pour the pudding into 6 1/2-cup bowls or 1 large bowl. Chill for at least 4 hours. Serve plain or topped with heavy cream, whipped or not.

BAKED CHOCOLATE PUDDING

Steps:

• Preheat oven to 325 degrees. Butter a 16-ounce souffle dish with half a tablespoon of the butter and line the bottom with waxed paper.
• Cream the remaining butter with the sugar. Melt the chocolate in the top of a double boiler. Stir in the milk, then blend into the butter mixture. Beat in the egg yolk and stir in the vanilla and the flour.
• Beat the egg until softly peaked and fold into the chocolate mixture. Spoon the batter into the prepared dish, put the dish in a pan of boiling water that comes halfway up the sides of the dish, put in the oven and bake about 40 minutes, until the top is firm to the touch.
• Remove from the oven and allow to sit in the warm water for at least 30 minutes. To serve, run a knife around the inside of the baking dish, unmold onto a plate, peel off the waxed paper and spoon the chocolate sauce around the pudding. Serve with whipped cream on the side.

EBONY'S ROSE PETAL PUDDING

Steps:

• Make the pudding: Butter a 7- to 8-cup heatproof pudding mold or other deep baking dish or bowl.
• Meanwhile, combine the bread crumbs, sugar, almonds, baking powder, salt, mace and rose petals in a large bowl or bowl of a stand mixer. Using an electric hand mixer or the paddle attachment of a stand mixer, mix the dry ingredients just to blend, about 10 seconds, then add the butter and beat until well combined, about 1 minute. In a medium bowl, beat the eggs with the milk, lemon juice and rose water. Add to the bread mixture and beat until everything is evenly moistened, about 1 minute.
• Spoon the pudding mixture into the prepared mold; it should come two-thirds up the sides of the mold. Cover tightly with aluminum foil, crimping it around the edges to seal.
• Place the covered mold in a wide pot or Dutch oven large enough to fit it with space around and over it. Add enough water to the pot to meet the middle of the bowl. Bring the water to a boil over medium heat, then cover the pot and reduce the heat to maintain a low simmer. Steam, replenishing with boiling water as needed so there's always enough to reach the middle of the bowl, until a skewer inserted in the center comes out clean, 1 1/2 to 2 hours. Cover tightly with foil again if the pudding needs to continue steaming after you insert the skewer.
• When the pudding is done, uncover the pot and let the pudding cool in the pot for about 5 minutes. Wearing oven mitts or protecting your hands with kitchen towels, grip the mold and transfer it to a heatproof work surface. If the pudding seems stuck to the mold, run a thin knife or spatula around the edges of the mold. Center a serving plate larger than the mold over the mold, then hold both tightly together and flip. The pudding should release onto the plate. If it hasn't, tap the mold a few times, then lift off the mold. Let the pudding cool to warm.
• While the pudding cools slightly, make the icing: In a medium bowl, combine the confectioners' sugar, butter, jelly, mace and rose water. Beat or whisk until smooth, then stir in the milk. If the icing is too thick to pour, add more milk by the tablespoon.
• While the pudding is still warm, coat it with the icing. If you have any icing leftover, serve alongside the pudding. Decorate the pudding using the crystalized rose petals if you'd like. Serve warm.

CHEESECAKE-CHOCOLATE PUDDING BARS

Steps:

• Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.
• While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners' sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1 1/2 hours.
• Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.
• Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)
• Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.
• Whip the remaining heavy cream and confectioners' sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.

DARK CHOCOLATE PUDDING

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.

OAT MILK CHOCOLATE PUDDING

Steps:

• In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
• Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
• Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
• Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.

DARK CHOCOLATE PUDDING

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.

CHOCOLATE BREAD PUDDING

Steps:

• Butter a two-quart pudding mold, souffle dish or mixing bowl.
• Trim crusts from the bread and cut into one-half-inch cubes. Place in a bowl, moisten with milk and allow to soak for five minutes. Squeeze the bread dry.
• Cream the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time. Stir in the chocolate, the almonds and the lemon rind. Crumble in the bread and mix until well blended.
• Beat the egg whites until stiff but not dry and gently fold into the pudding batter. Pour mixture into prepared mold and sprinkle with bread crumbs. If you are not using a pudding mold with a cover, cover your mold with a piece of aluminum foil and tie it securely with a piece of string.
• Place the mold on a rack in a steamer. Add four inches of hot water and steam gently for one hour. If you do not have a steamer you can easily improvise one. Select a large, covered casserole or Dutch oven which will comfortably hold the mold you are using. Place a rack inside it. Four pieces of wood criss-crossed may be used instead of a rack. Place the mold on the rack in the casserole and pour four inches of hot water from a kettle or pitcher. Cover and steam for one hour.
• Remove mold from the steamer. Uncover and run a knife around the edge. Unmold onto a serving plate.
• Allow to cool for one-half to an hour (but no longer) and serve with whipped cream.

CHOCOLATE PUDDING WITH RASPBERRY CREAM

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.