WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING
Here's an easy, delicious, sweet, and creamy ricotta pudding. Three different types of peanut butter are used for that extra punch. Serve cold.
Provided by Yoly
Categories Desserts Chocolate Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Combine ricotta cheese, peanut butter, peanut butter powder, peanut butter syrup, cocoa powder, honey, vanilla extract, and salt in a mini food processor. Process until all ingredients are well incorporated, 1 to 2 minutes. Refrigerate until cold or ready to serve.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 26.7 g, Fat 9.4 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 405 mg, Sugar 19.1 g
CHOCOLATE RICOTTA PUDDING
Provided by Alex Guarnaschelli
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- This is a serious childhood throwback for me. I have a memory of my mother taking this out of the oven and I could smell the chocolate and the almonds more than anything else. So delicious.
- Preheat the oven to 375 degrees F. Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan.
- Add the 2 whole eggs to a small pot and cover them with cold water. Bring the water to a gentle boil over medium heat. When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes. Remove the eggs from the pot and run them under cold water to stop them from overcooking.
- In a medium bowl add the ricotta and whisk until free of lumps. Add the sugar, rum, chocolate and almonds and stir to blend. Set aside.
- Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits. Add the egg yolks to the ricotta mixture.
- In the bowl of an electric mixer fitted with a whisk attachment, add the 2 egg whites and beat until stiff peaks form, about 3 to 5 minutes. Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible. Transfer the mixture to the loaf pan. Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes. Remove the pan from the oven and the water bath. Allow to cool 10 to 15 minutes before serving. Sprinkle with a touch of lemon zest and some chocolate over each individual portion.
CHOCOLATE CREAM PIE WITH WHIPPED PEANUT BUTTER CREAM
For this pie, my favorite dark chocolate pudding, made with a hint of espresso to deepen the chocolate flavor, is nestled in a flaky peanut butter crust and topped with a mixture of whipped peanut butter and cream. Chocolate cream pie purists, you can certainly skip the PB whip and throw the pudding in whatever crust you like (consider a chocolate cookie crumb crust).
Provided by Erin Jeanne McDowell
Categories dessert
Time 3h40m
Yield one 9-inch pie
Number Of Ingredients 19
Steps:
- Make the filling: In a medium saucepan, heat the milk, cream, and chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture to a gentle simmer.
- Meanwhile, whisk the sugar, cornstarch, and espresso powder together in a medium heatproof bowl. Whisk in the egg yolks until well combined.
- When the chocolate mixture has come to a simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, whisking constantly, until it gets very thick and comes to a first boil (a single large bubble comes up to the surface in the center of the pudding), 3 to 4 minutes. Remove the pan from the heat. Stir in the butter and vanilla until well combined with a silicone spatula.
- Strain the warm pudding into the cooled piecrust and cover with plastic wrap pressed directly against the surface of the pudding. Let cool at room temperature until the filling is completely set, 35 to 45 minutes.
- Make the peanut butter cream: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand mixer), whip the peanut butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Add the vanilla and mix to combine.
- Finish the pie: Dollop the peanut butter cream on top of the cooled pie and swirl it around with an offset spatula (easier), or transfer it to a pastry bag and pipe it on (fancier-see Pro Tip). Refrigerate until ready to serve.
- To mix the dough by hand: In a large bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces.
- For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, continue to work the mixture together until the pieces of butter are about the size of peas. To mix the dough in a food processor: See Pro Tip.
- Make a well in the center of the flour mixture. Add 3 tablespoons ice water for a single crust or 6 tablespoons for a double crust and mix to incorporate. Then add more ice water 1 tablespoon at a time and continue mixing just until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky- it should hold together easily in a ball but still feel almost dry to the touch.
- Form the dough into an even disk if making a single crust; or divide in half and shape into 2 equal disks if making a double crust. Wrap tightly in plastic wrap and chill for at least 30 minutes or up to overnight.
- For a single-crust pie: Lightly flour the work surface. Roll out the dough to a circle 1/4-inch thick: Start in the center of the disk of dough and push away from you using even pressure. Return to the center and repeat, this time moving toward you. Continue, rotating the dough occasionally and reflouring as needed to prevent the dough from sticking. This produces a more even result than just rolling back and forth, which can often yield thin edges and a thick center.
- To transfer the dough to the pie pan, roll the dough up onto the rolling pin, starting at the far edge of the round. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough into the pan. Press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a 1/2-inch overhang all around. Chill in the refrigerator for 15 to 30 minutes or freeze for 5 to 10 minutes.
- Tuck the excess dough under at the edges, pressing lightly to help seal the dough to the outer rim of the pie pan. Crimp the edges of the piecrust as desired. Return the dough to the refrigerator for 20 to 30 minutes or to the freezer for 5 to 10 minutes.
- Mix the egg with about 1 tablespoon water and whisk. Brush the crimped edges of the dough with a thin layer of the egg wash. The crust is now ready to be blind-baked.
- Peanut Butter Pie Dough: Cut a piece of parchment about 5 inches square. Spread 68 g (1/4 cup creamy peanut butter) in a 1/2-inch-thick layer on the paper and freeze until fairly firm, about 1 hour. Cut into cubes and use in place of 57 g (2 oz) (4 tablespoons) of the butter.
- To Blind Bake A Single Pie: Preheat the oven to 425 degrees F (218 degrees C), preferably with a baking stone on the bottom rack. Cut a square of parchment paper slightly larger than the pie pan.
- Prick the chilled dough all over with a fork. Place the parchment over the crust and fill with pie weights or dried beans.
- Bake the crust on the stone or bottom rack just until the edges barely begin to turn golden, 15 to 20 minutes.
- Take the pan out of the oven and remove the parchment and weights.
- Return the pie pan to the oven and bake for another 12 to 17 minutes, until the dough is evenly golden brown. Cool the crust completely before filling it.
WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING
Here's an easy, delicious, sweet, and creamy ricotta pudding. Three different types of peanut butter are used for that extra punch. Serve cold.
Provided by Yoly
Categories Chocolate Desserts
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Combine ricotta cheese, peanut butter, peanut butter powder, peanut butter syrup, cocoa powder, honey, vanilla extract, and salt in a mini food processor. Process until all ingredients are well incorporated, 1 to 2 minutes. Refrigerate until cold or ready to serve.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 26.7 g, Fat 9.4 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 405 mg, Sugar 19.1 g
PEANUT BUTTER CHOCOLATE PUDDING
A wonderful and easy to prepare ending to any meal...everyone loves chocolate pudding and peanut butter, right?...well here they are together,in a creamy smooth dessert.
Provided by Kittencalrecipezazz
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, mix 2 tbsp milk with the peanut butter until smooth.
- Fold in 3/4 cup whipped topping; set aside.
- In another mixing bowl, beat pudding mix with the remaining milk until blended (about 2 minutes); let stand for 5 minutes.
- Spoon half of the pudding into six parfait glasses or bowls; evenly divide and top the chocolate pudding mixture with peanut butter mixture, and then with the remaining pudding.
- Garnish top with remaining whipped topping.
Nutrition Facts : Calories 178.6, Fat 8.2, SaturatedFat 3.8, Cholesterol 19, Sodium 341.8, Carbohydrate 22.3, Fiber 1.1, Sugar 10.7, Protein 4.7
CHOCOLATE RICOTTA PUDDING
From Every Night Italian, posted for ZWT IV. Described as "not a mousse, not a custard, not really a pudding...it is a creamy chocolate dessert that is easy to make." Prep time does not include overnight refrigeration. Note: this contains uncooked egg yolks, so if you are concerned about that - don't make this OR here is a link with tips about how to cook them before using without turning them into scrambled eggs. http://whatscookingamerica.net/Eggs/RawEggs.htm
Provided by pattikay in L.A.
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt the chocolate in the top of a double boiler over simmering water (or in the microwave).
- While the chocolate is melting, put the egg yolks and sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms soft ribbons.
- When the chocolate is melted, add the heavy cream and stir till completely blended.
- Pour the chocolate into the egg mixture and mix well.
- Add the ricotta and mix again till completely blended.
- Divide the mixture among 6 individual serving bowls or goblets.
- Refrigerate overnight before serving.
- Top with whipped cream if desired.
Nutrition Facts : Calories 449.8, Fat 35.9, SaturatedFat 21.2, Cholesterol 254.7, Sodium 72.7, Carbohydrate 30.7, Fiber 6.3, Sugar 17.3, Protein 14.7
More about "whipped peanut butter chocolate ricotta pudding recipes"
WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING | RECIPE
From pinterest.com
Servings 2Total Time 10 mins
HOMEMADE WHIPPED CHOCOLATE PEANUT BUTTER - REAL FOOD SIMPLE
From realfoodsimple.com
PEANUT BUTTER CHOCOLATE PROTEIN FLUFF RECIPE : OBESITYHELP
From obesityhelp.com
CHOCOLATE DESSERT RECIPE: WHIPPED PEANUT BUTTER-CHOCOLATE …
From redcipes.com
CHOCOLATE PEANUT BUTTER PUDDING - TASHA'S ARTISAN FOODS
From tashasartisanfoods.com
WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING | RECIPESTY
From recipesty.com
CREAMY CHOCOLATE PEANUT BUTTER CHIA PUDDING - JOYFOODSUNSHINE
From joyfoodsunshine.com
WHIPPED CHOCOLATE RICOTTA - EAT. DRINK. LOVE.
From eat-drink-love.com
PEANUT BUTTER CHOCOLATE PUDDING RECIPE | LAND O’LAKES
From landolakes.com
WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING
From pinterest.ca
WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING
From pinterest.com
CHOCOLATE PEANUT BUTTER PUDDING BARS - AVERIE COOKS
From averiecooks.com
WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING | RECIPE
From pinterest.co.uk
PEANUT BUTTER WHISKEY PUDDING SHOTS (5 INGREDIENTS)
From homebodyeats.com
PEANUT BUTTER RICOTTA PIEROGIES WITH CHOCOLATE DIPPING SAUCE
From thespiffycookie.com
CHOCOLATE-DIPPED PEANUT BUTTER COOKIES - AVERIE COOKS
From averiecooks.com
PEANUT BUTTER TRIFLE RECIPE - THERESCIPES.INFO
From therecipes.info
WHIPPED CHOCOLATE PEANUT BUTTER FROSTING
From beyondfrosting.com
WHIPPED PEANUT BUTTER RECIPE - THEFOODXP
From thefoodxp.com
WHIPPED PEANUT BUTTER RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING - CHOCOLATE …
From worldrecipes.org
RECIPE FOR WHIPPED PEANUT BUTTER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
WHIPPED CHOCOLATE PEANUT BUTTER RECIPES - STEVEHACKS
From stevehacks.com
LOW CARB CHOCOLATE RICOTTA PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
PEANUT BUTTER PUDDING WITH CHOCOLATE WHIP CREAM - I WASH YOU DRY
From iwashyoudry.com
CHOCOLATE RICOTTA PUDDING - PALEO GLUTEN-FREE GUY
From paleoglutenfreeguy.com
WHIPPED PEANUT BUTTER - ALL YOU NEED TO MAKE IT (JUNE. 2022)
From chewtheworld.com
HOMEMADE PEANUT BUTTER PUDDING PIE - CRAZY FOR CRUST
From crazyforcrust.com
WHIPPED PEANUT BUTTER RECIPE - THERESCIPES.INFO
From therecipes.info
HOMEMADE PEANUT BUTTER WHIPPED CREAM - HOMEMADE IN THE …
From chocolatemoosey.com
REESE’S PEANUT BUTTER NO BAKE DESSERT - BALANCING MOTHERHOOD
From balancingmotherhood.com
FROM CHOCOLATE PEANUT BUTTER PIE TO RICOTTA CHEESECAKE: 12 OVER …
From huffpost.com
CHOCOLATE PEANUT BUTTER WHIPPED CREAM - ALWAYS EAT DESSERT
From alwayseatdessert.com
CHOCOLATE RICOTTA PUDDING • EASY AND SIMPLE APPETIZER RECIPES
From foodnewsnews.com
PEANUT BUTTER PUDDING – RECIPE WONDERLAND
From recipewonderland.com
CHOCOLATE CREAM PIE - CLOUDY KITCHEN
From cloudykitchen.com
CHOCOLATE–PEANUT BUTTER PUDDING RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love