TRIPLE-CHOCOLATE CHOCOLATE PUDDING
No chocolate-lover will be able to resist a bowl of this thick, creamy pudding from pastry chef Sarabeth Levine's "Sarabeth's Bakery: From My Hands to Yours" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 15
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
Growing up, my best friend's grandmother always had leftover challah and would make some sort of bread pudding. This is my modernized version on a very sentimental dessert.
Provided by Food Network
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 17
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 "BREAD" PUDDING
I had a bunch of chocolate cake doughnuts that were going stale and I needed a good use for them. I decided to try a bread pudding type of recipe, and when I was unable to find a recipe for what I wanted, I whipped this up. It is dense and pudding-like with little sweet pockets of melted milk chocolate. I might have to let some more doughnuts go stale so I can make it again. You might want to add a little salt (1/4 teaspoon), but I liked it without.
Provided by Mommy2two
Categories Dessert
Time 1h5m
Yield 1 9 inch pan, 6-9 serving(s)
Number Of Ingredients 5
Steps:
- Preheat over to 325 degrees F., and grease a 9 inch square pan.
- Beat eggs together in medium size bowl and stir the chocolate milk and almond flavoring.
- Fold in doughnut pieces gently.
- Add chocolate chips and stir gently to combine.
- Allow to sit and soak up the milk mixture 10 minutes.
- Bake at 325F for 45-50 minutes, or until set.
- Serve warm alone or with vanilla sauce.
Nutrition Facts : Calories 256.2, Fat 12.9, SaturatedFat 3.6, Cholesterol 134.2, Sodium 203.5, Carbohydrate 29.8, Fiber 1.2, Sugar 17.1, Protein 5.5
TRIPLE CHOCOLATE PUDDING MUFFINS
Make and share this Triple Chocolate Pudding Muffins recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 356.4, Fat 16.4, SaturatedFat 6.3, Cholesterol 15.9, Sodium 252.9, Carbohydrate 53.2, Fiber 3.8, Sugar 33.5, Protein 5.2
TRIPLE CHOCOLATE PUDDING RECIPE - (4/5)
Provided by Vegiegail
Number Of Ingredients 7
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.
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BOOZY TRIPLE CHOCOLATE PUDDING RECIPE - TASTY EVER AFTER
From tastyeverafter.com
Ratings 6Calories 396 per servingCategory Dessert
- In a large heavy-bottomed pot over medium heat, add the cacao powder, sugar, cornstarch, and salt. Mix together the dry ingredients using a wire whisk, then gradually add the milk, whisking well until mixture is fully incorporated and smooth. Continue to whisk the mixture until the pudding thickens and comes to a low boil, about 10-15 minutes.
- Add the chocolate chips,Irish cream liqueur, and vanilla extract to the pudding and continue whisking and cooking for another minute or until chocolate melts and mixture is smooth. Remove from heat and let cool slightly in the pan.
- Divide pudding among 8 small dessert bowls and top each with 1/4 cup of the chocolate cookie crumbs. Can be served warm or cover with plastic wrap and store in the refrigerator for at least one hour for chilled pudding.
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