Chocolate Pudding With Vanilla Whipped Cream Recipes

CHOCOLATE PUDDINO

Steps:

• Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
• Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
• Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
• Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
• Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
• Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
• Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
• Garnish with shaved chocolate and serve.

CHOCOLATE PUDDING WITH VANILLA WHIPPED CREAM

Steps:

• Share Me! Facebook0Pinterest6TwitterReddit5StumbleUpon0Yummly0Tumblr0emailPrint (adsbygoogle = window.adsbygoogle || []).push({}); My newfound quick dessert to make at home. I've always liked pudding, especially those that I saw on American TV - snack pack, and I knew I had to get my hands on those. My mother gave in into buying snack packs for us occasionally. This pudding recipe doesn't require eggs and uses cornflour as it's thickening agent. Top it with some whipped cream and dusted cocoa powder, and you've got yourself an awesome dessert. No more buying pudding mixes! I've just started with chocolate, but I'm gonna try and experiment with some other flavours in the future. It's so good that I made this recipe three times in just three days! Of course, not all of it was for me. I had guest with children over the weekend and thought it would be a great dessert for the kids and adults to enjoy. The pudding is sweet (as all are) but I still do sweeten the whipped cream. It's a pet-peeve of mine to have unsweetened/unflavoured whipped cream. Probably because of my barista days, where the whipped cream was sweetened and flavoured with vanilla syrup. So, I added some powdered sugar and vanilla extract to the cream and whipped it up. Caramel and hazelnut syrup go well too. I also use my own vanilla extract which I made in June and by the 8th week it was ready for using. Yes, the label on it is confusing. That's because growing up we used vanilla essence as it was widely available in stores. So, I got used to calling it essence even though for the past 3 years I have been using extract. Making it a habit to start calling it by it's true name. Learn how to make your own vanilla extract here. My homemade vanilla extract Chocolate Pudding ½ cup Brown Sugar¼ cup Cocoa Powder¼ cup Cornflour⅛ teaspoon Salt3 cups Milk*2 Tablespoons Butter1 teaspoon Vanilla Extract Vanilla Whipped Cream ½ cup Whipping Cream1 Tablespoon Powdered Sugar1 teaspoon Vanilla Extract Directions: Chocolate Pudding Add brown sugar, cocoa powder, cornflour, salt and milk into a medium sized pot. Mix well with a whisk until there are no lumps. Place over medium low heat and stir occasionally (it's important to cook on medium low - medium heat so that the cornflour cooks) Cook for 15 minutes or till it has thicken slightly and it should be able to coat the back of your spoon. Simmer for 2-3 minutes while stirring. Add butter and stir well until it has completely melted and combined. Remove from heat and add vanilla extract. Pour pudding directly into jars, pudding cups or a large bowl and cover with plastic wrap (helps prevent skin from forming) and set aside to cool. After it has cooled completely, put it in the fridge to chill. (2 hours) Vanilla Whipped Cream Add whipping cream, powdered sugar and vanilla extract to a large bowl Whip till it forms stiff peaks. You can use a hand mixer, stand mixer or if you like a challenge, whisk it manually. Top chocolate pudding with a dollop of vanilla whipped cream and dust with cocoa powder before serving. Tips: Conversion Table *You can use soy, rice, almond, or quinoa milk. I recently used rice milk and it was just as good. I used Cailler cocoa powder Pudding stays good about 2-3 days Be patient ???? Enjoy! Share Me! Facebook0Pinterest6TwitterReddit5StumbleUpon0Yummly0Tumblr0emailPrint

CHOCOLATE CREAM LAYERED DESSERT

Steps:

• Combine until butter is cut into pea-size pieces. Press into a 9x13 pan. Bake for 10 mins. at 350. Cool slightly.
• Beat the cream cheese and powdered sugar together until mixed well, then mix in the 8 oz of whipped topping until smooth and creamy. Spread on the cooled crust.
• Using whisk. mix together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the fridge for a few minutes to firm up and then spread on top of cream cheese layer.
• Top pudding layer with 8 oz of whipped topping and garnish with chocolate sprinkles.
• Refrigerate until ready to serve.

LAYERED CHOCOLATE PUDDING DESSERT

Steps:

• Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or shortening.
• Crust Layer: Place the flour, powdered sugar and melted butter directly in the greased baking dish. Mix with a fork to combine and then mix well with your hands until a thick dough forms. Press the dough evenly in the bottom of the baking dish. Bake for 15-18 minutes until cookie is lightly browned. It should look slightly undercooked. Let cool completely.
• 2nd Layer: Beat the powdered sugar, cream cheese and 8 ounces of whipped topping in a large bowl until smooth and creamy. Spread on the cooled crust.
• 3rd Layer: Whisk together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the refrigerator for 5 minutes then spread on cream cheese layer.
• Top pudding layer with the remaining 8 ounces of whipped topping and garnish with chocolate sprinkles.
• Store in the refrigerator.

VANILLA AND CHOCOLATE DELIGHT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
• In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
• In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

BAKED CHOCOLATE PUDDINGS WITH VANILLA WHIPPED CREAM

Steps:

• Preheat oven to 400°F. Butter and flour six 3/4-cup ramekins or custard cups. Arrange dishes on rimmed baking sheet. Stir 1/2 cup butter and chocolate in small saucepan over low heat until melted and smooth. Using electric mixer, beat eggs, yolks, and 3/4 cup sugar in medium bowl until mixture is thick, about 8 minutes. Using rubber spatula, fold melted chocolate mixture, then flour into egg mixture. Divide batter among prepared ramekins. Bake until puddings are puffed and dry on top and tester inserted into center comes out with very moist crumbs still attached, about 12 minutes. Cool puddings 10 minutes.
• Beat whipping cream, vanilla, and remaining 1 tablespoon sugar in medium bowl until peaks form.
• Transfer ramekins to plates. Top each pudding with dollop of whipped cream.

WARM CHOCOLATE PUDDING WITH WHIPPED CREAM AND CHOCOLATE SHAVINGS

Steps:

• In a saucepan combine the sugar, cornstarch, salt, egg yolks and whisk the mixture until combined. Whisk in the milk, bring the liquid to a boil over moderate heat. Continue to simmer and whisk until thickened-about 1 minute. Pour the mixture into a bowl and whisk in the melted chocolate and vanilla. Divide the pudding among 4 stemmed glasses and garnish with the whipped cream and chocolate shavings. Serve garnished or accompanied by cookies.

HAZELNUT AND CHOCOLATE PIE WITH VANILLA WHIPPED CREAM

Steps:

• Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
• Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.
• In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.
• To serve: Cut the pie into slices and dollop with the Vanilla Cream.

SMOOTH AND CREAMY CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in the milk until smooth, then whisk in the cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
• Remove the pan from the heat and add the chocolate chips and vanilla. Let stand until the chocolate is melted, about 5 minutes, then stir gently until the pudding is smooth.
• Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or cover and refrigerate for at least 30 minutes or up to 8 hours to serve chilled and firm. Serve with 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.

INSTANT PUDDING WHIPPED CREAM

Steps:

• Chill mixing bowl (metal) and beater(s).
• Whip the cream for a few minutes
• and then add your instant pudding.
• Watch as you continue whipping it as it gets firm fast.
• If it gets firm to fast, add a little milk to bring it to your desired consistency.
• To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.

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.