Triple Chocolate Chocolate Pudding Recipes

TRIPLE-CHOCOLATE CHOCOLATE PUDDING

Steps:

• Bring 1 inch of water to a simmer in a medium saucepan over low heat. Place butter in a heatproof bowl set over (but not touching) simmering water and melt butter. Add semisweet and unsweetened chocolates and let stand, stirring often, until melted and smooth. Remove bowl from heat and set aside.
• Heat milk and 1/3 cup sugar in a medium saucepan over low heat until it begins to steam. Meanwhile, whisk remaining 2/3 cup sugar, cocoa, cornstarch, and salt in a medium heatproof bowl. Add eggs, yolk, and cream; whisk until well combined. Gradually whisk in half of the hot milk mixture. Add cocoa mixture to saucepan with remaining milk mixture and bring to a boil over medium heat, whisking often, making sure to whisk into the corners of the pan. Reduce heat to low and let boil for 30 seconds.
• Remove from heat. Add melted chocolate mixture, rum, and vanilla; whisk until combined. Pour into six 6-ounce glass jars or individual bowls. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Pierce the plastic with the tip of a knife a few times and let cool to room temperature, about 1 hour.
• Transfer puddings to a refrigerator; refrigerate until chilled, at least 2 hours and up to 3 days. Serve topped with whipped cream and garnished with chocolate shavings.

TRIPLE CHOCOLATE BREAD PUDDING

Steps:

• For the bread pudding base: Preheat the oven to 325 degrees F.
• Bring the cream to a boil in a saucepan over medium-high heat. Put the milk chocolate and bittersweet chocolate in a bowl and pour the cream over it. Allow to sit for a couple minutes and stir until smooth.
• Whisk together the sugar and egg yolks in a large mixing bowl. Slowly whisk the hot chocolate mixture by the ladleful into the egg yolk mixture until fully incorporated.
• Add the vanilla and pinch of salt. Then strain through a fine-mesh strainer.
• Place the chopped white chocolate in the bottom of the ramekins. Place the cubed bread on top. Pour the bread pudding base over the chopped white chocolate and bread and allow the bread to soak until absorbed, 30 to 45 minutes.
• Bake in a water bath at 325 degrees F until the pudding is firm when lightly pressed in the center with a finger, about 1 hour 15 minutes (depending on your oven).
• For the ganache: Bring the cream to a boil in a small saucepan. Add the chocolate and stir until completely melted. Stir in the orange liqueur.
• Carefully remove the ramekins from the water bath using a large spatula and tongs. Cover each pudding with 3 tablespoons ganache and drizzle with the Toasted Caramel Praline Sauce.
• Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop.
• Combine 1 cup sugar and 3 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat and add the toasted chopped walnuts.
• Spread out on a parchment-lined baking sheet and let cool to set, 10 to 15 minutes. Break into small pieces for caramel sauce.
• Combine the remaining 1 cup sugar and 4 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat, add the cream and stir to combine. Add the butter and then the pieces of toasted walnut praline and stir until dissolved.

TRIPLE-CHOCOLATE PUDDING

Steps:

• Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the chocolates and stir until melted and smooth. Remove the bowl from the saucepan.
• Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
• Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking oftenand scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.
• Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like a skin on your pudding, do not cover.) Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped cream and shaved chocolate.

TRIPLE CHOCOLATE PUDDING RECIPE - (4/5)

Steps:

• In a medium bowl, whisk together sugar, cornstarch, and salt until well combined. Set aside. In a small saucepan over medium heat, combine coconut milk, cocoa powder and chocolate chips until chips have melted into the milk, whisking continuously. Once chips have melted, pour in the dry ingredients and continue whisking until pudding begins to boil. Turn down heat, and stir until pudding thickens and coats the back of a spoon. Remove from heat, stir in vanilla, and pour into individual serving cups. Serve warm or chilled. Pudding thickens as it cools.

TRIPLE CHOCOLATE PUDDING MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Prepare a muffin tin by lining with paper liners or spraying with nonstick cooking spray.
• Mix together the dry ingredients in a large bowl, but save the baking melts for the end.
• Add the wet ingredients and mix until batter forms. Don't over mix-- lumps are okay!
• Fold in the Hershey's baking melts.
• Spoon approximately 1/4 cup of batter into each muffin cup.
• Bake for 20 minutes until toothpick inserted comes out clean.
• Let cool on a wire rack.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

TRIPLE CHOCOLATE PUDDING BROWNIES

Steps:

• Cook sugar, butter and cocoa on medium heat till butter melts.
• Remove from heat, add eggs and vanilla.
• Add remaining ingredients.
• Put in a greased 9x13 pan and sprinkle the M&M's on top.
• Let stand for 10 minutes before baking! (this give it the glossy brownie crust when they are finished).
• Cook at 350 for 25 minutes.

TRIPLE CHOCOLATE PUDDING

Steps:

• 1. In heavy medium saucepan, bring 2 cups of the milk to a boil. Remove from heat stir in semisweet chocolate. Set aside.2. In small bowl, combine sugar, cornstarch and cocoa mix well. Stir in remaining 1/4 cup milk.3. With wire whisk, beat chocolate milk mixture until all chocolate is melted. Add cocoa mixture, beating until well blended. Bring to a boil over medium heat, beating constantly. Reduce heat simmer 1 minute. Remove saucepan from heat.4. In small bowl, beat eggs. Slowly beat in about 1 cup chocolate mixture. Add egg mixture to saucepan cook over medium heat until mixture thickens and just begins to boil, beating constantly. Remove from heat beat in margarine and vanilla. Place waxed paper or plastic wrap over surface of pudding. Cool 15 minutes. Refrigerate 2 hours or until cold.5. In small bowl, beat whipping cream and powdered sugar until stiff peaks form. Fold in half of candy pieces.6. To serve, spoon pudding into parfait glasses or dessert dishes. Top each with whipped cream mixture sprinkle with remaining half of candy pieces. Store in refrigerator.TIP:* For sweeter pudding, increase sugar to 2/3 cup.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 380 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 10 g 50% * Cholesterol: 105 mg 35% * Sodium: 150 mg 6% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 2 g 8% * Sugars: 33 g * Protein: 8 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 2 1/2 Starch, 4 Fat or 2 1/2 Carbohydrate, 4 Fat

TRIPLE-CHOCOLATE COOKIE BALLS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Add cookie crumbs; mix well.
• Shape into 42 (1-inch) balls. Freeze 10 min. Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan.
• Refrigerate 20 min. or until firm. Drizzle with white chocolate; refrigerate 10 min. or until firm.