TRIPLE CHOCOLATE PUDDING
This is an eggless custard. It can be made up to 2 days in advance, without the garnish. When ready to serve, serve with whipped cream on top.
Provided by Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, pour in the milk whisking until smooth. In a thin stream, add in the half-and-half and whisk until smooth.
- Pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Transfer the custard to a mixing bowl.
- Fill a large bowl with ice cubes, rest the mixing bowl on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently with a rubber spatula, about 15 minutes.
- Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups or mugs.
- Refrigerate until well chilled. Serve cold with dollops of whipped cream.
TRIPLE-CHOCOLATE PUMPKIN PIE
A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 21
Steps:
- Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
- Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
- Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
- Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
- Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.
CHOCOLATE TRIFLE
At church functions, folks line up for this trifle. And it is so easy to make!
Provided by Wayne
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 8h55m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 73.7 g, Cholesterol 12 mg, Fat 18.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 11.5 g, Sodium 313.7 mg, Sugar 31.2 g
EASY CHOCOLATE CUSTARD
A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.
Provided by moe's cookin'
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
- Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
- Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
- Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g
TRIPLE CHOCOLATE CUSTARD PIE
Make and share this Triple Chocolate Custard Pie recipe from Food.com.
Provided by itsnevrenough
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 8
Steps:
- In a small saucepan, stir together syrup, milk, and sugar.
- Cook over low heat, stirring constantly, until mixture bubbles at edges.
- Set aside.
- In a medium bowl, beat together eggs and vanilla until well-blended.
- While stirring constantly, slowly pour in heated milk.
- Stir until well combined.
- Pour into pie shell.
- Bake in a preheated 350 F oven until knife inserted near center comes out clean, about 40-45 minutes.
- Cool on wire rack.
- Serve warm or refrigerate and chill thoroughly to serve cold.
- Garnish with whipped cream and mint leaves, if desired, just before serving.
TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES
The imagination has no limitations, as we see from this recipe. It's chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly. It's a fairy tale dessert to satisfy all comers.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- To make brownies, preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
- In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.
- Pour batter into prepared pan. Bake until just firm, about 25 minutes (do not overbake). Transfer pan to a rack to cool. If using spirits, prick holes in hot brownies and drizzle evenly over pan.
- In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)
- In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
- Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
- Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
- Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.
Nutrition Facts : @context http, Calories 1093, UnsaturatedFat 23 grams, Carbohydrate 118 grams, Fat 69 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 42 grams, Sodium 201 milligrams, Sugar 88 grams, TransFat 1 gram
CHOCOLATE CUSTARD
If you've never made homemade custard/pudding, you're going to be stunned at the difference in taste with store-bought. Once made, these delicious custards need to be refrigerated for atleast 3 hours before serving.
Provided by evelynathens
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 320 degrees F.
- Melt chocolate over low heat.
- In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
- In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
- In a large bowl, whisk together the egg yolks, egg, and remaining ¼ cup sugar for 1 minute, or until the mixture is blended well.
- Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
- Spoon off the froth and pour into six 5-ounce custard cups.
- Cover cups with foil.
- Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
- Bake for 20-25 minutes, or until just set.
- Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
- Chill 3 hours and garnish with a dollop of whipped cream, if desired.
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