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.
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
TRIPLE CHOCOLATE CAKE
Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM
Categories Coffee Chocolate Dessert Bake Freeze/Chill Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
- For filling:
- Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
- For topping:
- Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
- Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.
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 BREAD PUDDING
A decadent rich desert! Bread pudding is no longer white with rasins anymore. Chocolate chunks, cocoa, and surprise...chocolate milk make up the triple threat. Make sure to serve warm with vanilla ice cream over the top!
Provided by yooper
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Tear the bread into chunks approximately 1 inch square.
- Toss them in a bowl with the melted butter, walnuts, and chocolate chunks.
- Spread the mixture in a buttered 9 x 13 x 2 baking dish.
- Beat the eggs slightly.
- Beat in the sugar, cocoa, salt, chocolate milk, and vanilla.
- Pour this mixture over the bread.
- Let it stand for at least 1/2 hour.
- With a broad spatula, occasionally push the bread down into the liquid as it soaks.
- Preheat the oven to 350.
- Bake for 30 to 40 minutes until the pudding is puffed and just set.
- Rush it to the table and serve with vanilla ice cream or whipped cream.
TRIPLE CHOCOLATE CREAM PIE
A no-bake pie exclusively for dedicated chocolate lovers! My family loves homemade chocolate cream pie for our Christmas dinner. I created this one and nothing has been the same since! Refrigerate the pie until ready to serve. It may also be frozen.
Provided by dragonkitty
Categories Desserts Pies No-Bake Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
- Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.5 g, Cholesterol 48.5 mg, Fat 40.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 25.3 g, Sodium 231.4 mg, Sugar 50.2 g
TRIPLE-CHOCOLATE TORTE
Dazzle guests with a frosty make-ahead dessert that goes together in minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h5m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Spread in pan.
- Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.)
- In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
- Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.
Nutrition Facts : Calories 205, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg
TRIPLE CHOCOLATE CAKE
Triple the chocolate for triple the tastiness with Triple-Chocolate Cake! Top off your Triple Chocolate Cake with fresh berries for a yummy dessert.
Provided by My Food and Family
Categories Home
Time 2h
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat all ingredients except COOL WHIP, semi-sweet chocolate and berries in large bowl with mixer until blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
- Reserve 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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
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