Chocolate Puddings With Orange Whipped Cream Recipes

TRISHIE'S CHOCOLATE AND ORANGE BREAD PUDDING

Steps:

• Mix together the white and brown sugars in a small bowl.
• Pour half the sugar mixture into a separate mixing bowl and blend with butter, orange zest, and orange juice, and cinnamon. Spread the butter mixture on one side of each slice of bread. Cut each slice of bread in half diagonally. Arrange the bread triangles in an overlapping fashion in an 8x8 inch baking dish with the buttered side down.
• Place the remaining sugar, grated chocolate, milk, cream, and eggs into a blender, and blend until thoroughly mixed. Pour the chocolate mixture over the bread, making sure to evenly cover the bread. Cover and refrigerate the prepared dish for 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake the bread pudding until golden brown and set, 30 to 40 minutes.

CHOCOLATE PUDDINGS WITH ORANGE WHIPPED CREAM

Steps:

• Whisk 1/2 cup plus 2 tablespoons sugar, cornstarch, and 1/4 teaspoon salt in medium saucepan to blend. Add 1/2 cup milk and egg yolks; whisk until smooth. Whisk in remaining 2 cups milk. Bring mixture to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Remove pan from heat; add chocolate chips and butter. Whisk pudding until melted and smooth. Stir in vanilla.
• Divide pudding evenly among 6 dessert cups or wineglasses. Place plastic wrap directly onto surface of each, covering pudding completely. Chill until cold, at least 3 hours. DO AHEAD: can be made up to 1 day ahead. Keep chilled.
• Using electric mixer, beat whipping cream, Grand Marnier, orange peel, and remaining 1 tablespoon sugar in medium bowl until peaks form. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• Uncover puddings. Spoon dollop of whipped cream over each and serve.

HOMEMADE CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM

Steps:

• To make the pudding: Whisk cornstarch, sugar, and salt together in a medium saucepan.
• Pour 1 cup milk slowly into the dry ingredients while you quickly whisk everything together to avoid creating any lumps, then gradually whisk in the remaining milk. Heat the milk over medium, stirring occasionally, until the milk begins to simmer and then stir constantly with a rubber spatula. When the milk thickens and just coats the spatula, take the pan off the heat. Quickly stir in the chocolate and mix until melted and thoroughly combined. Stir in the vanilla extract.
• At this point, you can push the pudding through a strainer if you wish to remove lumps. Divide the pudding evenly between small bowls or one large bowl for community serving. If you are a stickler about a skin on pudding, press some plastic wrap against the pudding and wrap the bowl(s). I didn't find that this pudding had much of a skin so I didn't miss not wrapping them up first. Chill for at least 2 hours before serving.
• To make the espresso whipped cream: Chill a mixing bowl and whisk attachment for 30 minutes. Combine the cream, espresso powder, and vanilla in the cold bowl and beat on low speed for 30 seconds, then gradually increase the speed up to high, continuing to beat for another 30 seconds. Stir in the powdered sugar and then continue to beat the cream on high speed until stiff peaks form, about 30 seconds to 1 minute. Dollop the whipped cream on top of the pudding.

CHOCOLATE ORANGE SOUFFLé BREAD PUDDING

Steps:

• You will also need a shallow ovenproof baking dish lightly buttered, about 8" x 8" square or 7" X 9".
• Start at least 6 hours before you need to bake the pudding; it can be prepared up to 2-3 days beforehand & covered and stored in the fridge.
• Remove the crusts from the slices of bread & cut each slice into 4 triangles.
• Place the white chocolate, dark chocolate, whipping cream, Cointreau, brown sugar, butter and cinnamon in a bowl & set the bowl over a saucepan of barely simmering water, stirring the mixture well, until the butter and chocolate have melted and the sugar has completely dissolved.
• Remove the bowl from the heat and give it a good stir to amalgamate all the ingredients.
• Add the orange zest & mix well again.
• In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
• Spoon about half an inch of the chocolate mixture into the base of your buttered baking dish and arrange half the bread triangles over the top of the chocolate mixture in overlapping rows.
• Pour half the remaining chocolate mixture all over the bread triangles & smooth the mixture evenly over them.
• Arrange the remaining bread triangles over the top & then pour on the rest of the chocolate mixture.
• Using a spoon, press the bread gently down so that it is covered very evenly with the liquid as it cools.
• Cover the dish with Clingfilm and allow to stand at room temperature for about 2-3 hours before transferring it to the fridge for a minimum of 6 hours, preferably 48 to 72 hours before cooking.
• When you are ready to cook the pudding, pre-heat the oven to 180C/350F or Gas Mark 4. Remove the clingfilm, sprinkle a little more cinnamon on top & bake in the oven for 30-35 minutes, or until the top is crunchy & the pudding is well risen & still soft inside.
• Serve with freshly whipped cream or ice cream & garnish with some zest of fresh orange & some large white chocolate curls.
• N.B.Place the white chocolate in the freezer & use a potato peeler to make your chocolate curls!

LIGHT CHOCOLATE FUDGE ORANGE CREAM PUDDING

Steps:

• Pour milk, orange juice and extract into a medium bowl.
• Stir in pudding mix; whisk for 2 minutes, stand for 2 minutes.
• Fold in whipped topping.