Chocolate Pudding With Meringue Recipes
CHOCOLATE MERINGUE BREAD PUDDING
The sweet chocolate layer and pretty golden meringue set this bread pudding apart from the rest. We love its custard-like consistency. This is a great dessert for any occasion.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Place the bread cubes in a greased 9-in. square baking dish. Combine the milk, 1/2 cup sugar, egg yolks, butter and vanilla; pour over bread. Sprinkle with chocolate chips. , Cover and bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. , Spread evenly over hot filling, sealing meringue to sides of dish. Bake, uncovered, for 10-12 minutes or until meringue is golden. Serve warm. Refrigerate leftovers.
Nutrition Facts :
CHOCOLATE MERINGUE PIE
This pie will delight chocolate lovers! My husband's family has enjoyed it at get togethers for many years.
Provided by Carol Hudson
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- To Make Chocolate Custard: In a large saucepan or double boiler combine 1 cup of sugar, cocoa powder, flour, and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of pudding.
- Stir vanilla extract and butter or margarine into custard. Pour mixture into baked pie shell.
- To Make Meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks. Spread meringue over chocolate custard, covering completely.
- Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Chill before serving.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 42.9 g, Cholesterol 52.8 mg, Fat 8.7 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 142.5 mg, Sugar 33.5 g
CHOCOLATE PUDDING WITH MERINGUE
A rich, custardy, steamed chocolate pudding topped with chocolate meringue.
Provided by SALLYCOOKS
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter a 1 quart baking dish or pudding basin.
- Melt chocolate over low heat in small saucepan. Stir in milk and heat through. Remove from heat and let cool slightly.
- In a medium bowl, beat eggs. Beat in 3 tablespoons sugar and salt. Beat in chocolate mixture. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 30 minutes, until set.
- In a clean, dry bowl, beat egg whites until stiff. Beat in 3 tablespoons sugar and cocoa. Spoon meringue over baked pudding and return pudding to oven to brown meringue, 2 to 8 minutes.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 28.2 g, Cholesterol 157.8 mg, Fat 12.3 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 6.4 g, Sodium 121.2 mg, Sugar 25.4 g
CHOCOLATE RASPBERRY PAVLOVA
You just cannot beat a pav in my book, and I glory in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and beaded nuggets of chopped plain chocolate, provides a sombre, almost purple-brown layer beneath the fat whiteness of the cream and matt, glowering crimson raspberries on top: it is a killer combination. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Yields: 8-10 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and line a baking tray with baking parchment. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/gas mark 2/300ºF and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely. When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.
CHOCOLATE-PUDDING MERINGUE PIE
Delight the whole family with our recipe for Chocolate-Pudding Meringue Pie! This is a great chocolate dessert for weeknights and weekends.
Provided by My Food and Family
Categories Dairy
Time 2h30m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix milk, 1/3 cup marshmallow creme, pudding mix and chocolate in medium saucepan. Bring to boil on medium heat, stirring constantly. Pour into crust; cover with plastic wrap pressed onto surface of pudding to prevent skin from forming.
- Beat egg whites and cornstarch in large bowl with mixer on high speed until foamy. Gradually beat in remaining marshmallow creme. Continue beating until stiff peaks form. Sift cocoa powder over beaten whites; beat on high speed until well blended. Remove plastic wrap from pudding; spoon egg white mixture over warm pudding; spread to edge of crust to seal.
- Bake 12 to 15 min. or until meringue is lightly browned. Cool completely on wire rack. Refrigerate 2 hours or until ready to serve.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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