Chocolate Pudding With Cherries Recipes

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CHOCOLATE CHERRY BREAD PUDDING



Chocolate Cherry Bread Pudding image

I am a big fan of never wasting things, so of course when I have old bread around I don't wanna waste it. So I'm always playing around with different bread pudding recipes. You can't go wrong with chocolate and cherries.

Provided by Marc Murphy

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 11

1 cup heavy cream
1 cup milk
48 jarred wild cherries, such as Amarena Fabbri, plus 1/2 cup liquid from the jar
1/2 cup maple syrup
Pinch fine salt
5 large eggs
1 cup dark chocolate (63 percent)
1 baguette, medium diced
1 cup cold heavy cream
2 tablespoons brandy
2 tablespoons granulated sugar

Steps:

  • For the pudding: Preheat the oven to 350 degrees F.
  • In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
  • In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
  • Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
  • Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
  • Place ramekins on a baking sheet and bake for 30 minutes.
  • For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

CHOCOLATE-CHERRY PUDDING POPS



Chocolate-Cherry Pudding Pops image

Provided by Food Network

Categories     dessert

Time 6h15m

Yield 10 pudding pops

Number Of Ingredients 4

1 cup frozen or fresh Bing cherries, pitted and roughly chopped
2 cups cold milk
1/2 cup heavy cream
One 3.9-ounce box instant chocolate pudding mix

Steps:

  • Evenly divided the chopped cherries among the ice-pop molds.
  • Combine the milk, heavy cream and instant pudding mix in a large pitcher and whisk together. Pour the pudding into the ice-pop molds, leaving at least 1/4 inch of space at the top of each mold (the mixture will expand).
  • Insert the sticks. Freeze for at least 6 hours or overnight.
  • Fill a large bowl with warm water. Quickly dip the molds in the water to loosen the pops. Remove the pops from the molds and serve.

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