Warm Chocolate Pudding With Whipped Cream And Chocolate Shavings Recipes

HASTY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
• Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
• Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
• In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
• Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

SALTED CHOCOLATE PUDDING WITH WHIPPED SOUR CREAM

Steps:

• Make the pudding: Place chocolate in a large bowl; set aside.
• Heat heavy cream, milk, cocoa powder and 3/4 cup/150 grams granulated sugar in a medium pot over medium-high, whisking constantly until the mixture comes to a bare simmer, about 8 to 10 minutes. Remove from heat.
• In a large bowl, whisk together the remaining 3/4 cup/150 grams granulated sugar, the egg yolks, the cornstarch, the salt and the vanilla, if using, until the mixture is lump-free and pale in color. Ladle a bit of the hot cream mixture into the egg yolks and whisk until completely blended, adding a bit more at a time until half the cream mixture is added. Transfer the yolk-cream mixture back into the pot with the remaining cream mixture.
• Return the pot to medium heat and, whisking constantly, cook until the mixture has gone from thin and watery to thick and custardy, with the occasional bubble popping up, 3 to 5 minutes.
• Immediately pour the mixture over the chocolate, and let sit for a minute or two, giving the bowl a shake to help the chocolate settle as it melts. Using a whisk, mix the chocolate into the cream as it melts, until you have an ultrasmooth, silky pudding. Transfer to a flat baking dish (an 8-by-8-inch pan works well) and cover the top of the pudding with plastic wrap. Refrigerate until pudding is completely set, at least 3 hours and up to 48 hours.
• Assemble and serve: Using either an electric mixer on medium or a whisk and elbow grease, whisk heavy cream and confectioners' sugar in a medium bowl until light and fluffy. (The cream should hold a gentle peak.) Whisk in sour cream.
• To serve, spoon a bit of chocolate pudding into a serving vessel. This can be done in individual bowls, glasses, cups or coupes, or alternatively, one large bowl or baking dish - the choice is yours. Then spoon in an equal amount of whipped sour cream, and scatter with crumbled cookies. Repeat until the vessel is full, topping with flaky salt.
• Eat immediately, so the cookies stay crunchy, or store in the refrigerator for up to 3 days.

CHOCOLATE PUDDING WITH WHIPPED CREAM

Steps:

• Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.
• Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).
• Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.

WARM CHOCOLATE BRIOCHE PUDDING

Steps:

• Preheat oven to 325 degrees F.
• To make the pudding: In a saucepan add the milk, vanilla, and a 1/4 cup sugar. Heat until just boiling. In a bowl mix yolks, remaining 1/4 cup sugar and salt. Add cream to yolk mixture when cream mixture has reached a boil.
• Meanwhile, heat the chocolate in a double-boiler until melted. Place melted chocolate in a large bowl and add warm cream. Mix in diced brioche.
• Pour the mixture into 8 (4-ounce) ramekins coated with nonstick cooking spray. Bake in preheated oven for 12 to 15 minutes.
• Unmold and serve warm with whipped cream, chocolate sauce and fresh raspberries and mint sprigs.
• Combine water, cream, sugar, and cocoa in a saucepan. Bring to a boil and immediately reduce to a simmer. Let mixture simmer until liquids thicken. Pass through a fine mesh sieve.

CHOCOLATE PUDDING & COOL WHIP DESSERT

Steps:

• Crust: Combine first three ingredients (graham, sugar and marg).
• Press firmly into bottom of 13x9 pan.
• Chill 15 minutes.
• 1st Layer: Beat cream cheese, 1/4 cup sugar and milk till smooth.
• Fold in 1 1/2 c. Cool Whip (1/2 a container).
• Spread over crust.
• 2nd Layer: Beat pudding with 3 1/2 cups of milk for 2 minutes.
• Spread over cream cheese layer.
• Chill hours or overnight.
• 3rd Layer: Spread rest of Cool Whip over top, or before serving put dollop of Cool Whip on top of each piece.

KAHLUA CREAM TART WITH CAYENNE AND CHOCOLATE SHAVINGS

Steps:

• Prepare chocolate mousse or pudding per the package instructions substituting 1/2 cup milk with Kahlua Mocha.
• Pour pudding into the tarts and chill to set. Whip the whipping cream until peaks form.
• When mousse has set up, place a dollop of whipped cream on top and garnish with chocolate shavings and a pinch of cayenne pepper.