Chocolate Puddles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FUDGE PUDDLES



Fudge Puddles image

Fudge filled deliciousness!

Provided by debzy

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 24

Number Of Ingredients 14

½ cup butter, softened
½ cup creamy peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
¾ cup pecan halves

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Sift together flour, baking soda and salt.
  • Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
  • For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
  • Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

Nutrition Facts : Calories 273 calories, Carbohydrate 33.2 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 6.7 g, Sodium 164.8 mg, Sugar 26.3 g

FUDGE PUDDLES



Fudge Puddles image

I was inspired to make these cookies last year when we stopped for a snack while Christmas shopping. I changed a few things when I got home, and my Fudge Puddles became a favorite with my husband's family. -Kimarie Maassen, Avoca, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FUDGE FILLING:
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts

Steps:

  • In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)

Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 184mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE PUDDLE CUPCAKES



Chocolate puddle cupcakes image

Bake these chocolate cupcakes and top with smooth buttercream, chocolate eggs and bunnies for a sweet Easter treat

Provided by Good Food team

Categories     Dessert, Treat

Time 1h

Yield Makes 12

Number Of Ingredients 11

3 large eggs
85g golden caster sugar
3 tbsp butter , melted
70g plain flour
2 tbsp cocoa
½ tsp baking powder
60g milk chocolate
100g mini chocolate eggs and bunnies, to decorate
90g soft butter
90g icing sugar
½ tsp vanilla extract

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put 12 cases in a 12-hole cupcake tin. Whisk the eggs and sugar together until light and fluffy - this will take about 5-8 mins with a stand mixer or 10 mins using an electric hand whisk. The mixture will have increased in volume and should be thick enough to leave a trail when the whisk blades are lifted.
  • Gently fold in the melted butter. Sift the flour, cocoa and baking powder over the surface and fold in using a large metal spoon, trying not to knock out too much air. Divide the mixture between the cases, then bake for 15-20 mins until well risen and the sponge springs back when gently pressed. Leave to cool in the tins for 5 mins, then lift out onto a rack.
  • To decorate, microwave the chocolate on medium for 20-30 secs, stirring every 5 secs, until melted. Gently stir until smooth. Spoon 12 'puddles' of chocolate onto a piece of foil. Divide the chocolate eggs and bunnies between the puddles, to decorate. Leave to set in the fridge or in a cool place.
  • Beat the butter, icing sugar, vanilla and and 2 tsp boiling water together using an electric whisk for 4-5 mins until light, pale, fluffy and nearly doubled in size. Spoon into a piping bag with a star nozzle. Pipe onto the cupcakes, then stick the chocolate puddles on top.

Nutrition Facts : Calories 248 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium

FUDGE PUDDLES



Fudge Puddles image

Yummy, mini chocolate pie cookies. Dare I say more? I did not include the 1 hours dough chilling time.

Provided by Recipe Baroness

Categories     Dessert

Time 1h

Yield 8 dozen

Number Of Ingredients 12

1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract, divided
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Steps:

  • Pastry Shells:.
  • In a mixing bowl, cream butter, peanut butter and sugars.
  • Add eggs and 1 teaspoon vanilla.
  • Stir together the flour, baking soda and salt, adding this to the creamed mixture.
  • Mix well.
  • Chill for 1 hour.
  • Preheat oven to 325°F.
  • Lightly grease mini-muffin pans.
  • Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
  • Bake for 14 to 16 minutes or until lightly browned.
  • Remove from oven and immediately make "wells" in the center of each by lightly pressing with a small teaspoon.
  • Cool in pans for 5 minutes, then carefully remove to wire racks.
  • Filling:.
  • Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
  • Using a small pitcher or pastry bag, fill each shell with filling.
  • Store in an airtight container in a cool place. Makes 8 dozen cookies.

Nutrition Facts : Calories 1129.8, Fat 57.7, SaturatedFat 28.8, Cholesterol 129.2, Sodium 786.3, Carbohydrate 141.2, Fiber 4.9, Sugar 104.2, Protein 20.4

BROWNIE PUDDLE (WITH CARAMEL VARIATION)



Brownie Puddle (with Caramel Variation) image

Provided by Rose Levy Beranbaum

Categories     Milk/Cream     Chocolate     Dessert     Bake     Cream Cheese     Pecan     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1 cup pecan pieces or coarsely chopped pecans (4 ounces = 113 grams)
14 tablespoons unsalted butter (7 ounces = 200 grams)
one 3-ounce bar bittersweet chocolate, preferably Lindt Excellence or Valrhona Caracque, broken into squares (3 ounces = 85 grams)
1/2 cup + 2 teaspoons (lightly spoonechocolated) unsweetened cocoa, preferably fine-quality Dutch-processed (1.75 ounces = 50 grams)
1 cup + 3 tablespoons sugar (8.3 ounces = 238 grams)
3 large eggs (4.5 fluid ounces = 5.25 ounces = 150 grams), weighed without the shells
2 teaspoons pure vanilla extract (8 grams)
one 3-ounce package cream cheese, cut into pieces (3 ounces = 85 grams)
1/2 cup all purpose-flour, preferably unbleached (dip and sweep method) (2.5 ounces = 71 grams)
Pinch of salt
Ganache Puddle
2/3 of a 3-ounce bar bittersweet chocolate (see above), coarsely chopped (2 ounces = 56 grams)
1/3 liquid cup heavy cream, at room temperature (2.7 ounces = 77 grams)

Steps:

  • Equipment
  • A 9 1/2-inch fluted tart pan, with removable bottom, bottom greased, lined with parchment,* and then lightly sprayed with Baker's Joy or nonstick vegetable spray.
  • Preheat the oven to 325°F at least 15 minutes before baking. Set an oven rack in the middle of the oven before preheating.
  • Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or just until the color deepens slightly. Cool completely.
  • In a double boiler over hot water or in a microwave-proof bowl, melt the butter and chocolate, stirring two or three times. If using a double boiler, transfer the mixture to a bowl.
  • Beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts.
  • Place the prepared tart pan on a cookie sheet to catch any possible leaks. Scrape the batter into the pan and spread it evenly. It will fill the pan almost to the top.
  • Bake for 30 to 35 minutes or until the batter has set. A toothpick inserted 1 inch from the side should come out clean. The mixture will puff and rise a little above the sides but sinks on cooling.
  • MAKE THE GANACHE PUDDLE
  • While the brownie is baking, prepare the puddle. Melt the chocolate in a double boiler over hot but not simmering water, stirring occasionally, or in a microwave, using 15-second bursts on high power and stirring several times. Add the cream and stir gently until the mixture is smooth and dark. If necessary (if the cream was too cold and the mixture is not entirely smooth), return it to the heat and stir until totally fluid and uniform in color.
  • As soon as the brownie is removed from the oven, grease the end of a wooden spoon (1/2-inch diameter) and insert it into the brownie at 1-inch intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23 to 28 little holes. Using a small spoon or a reclosable freezer bag with a small piece cut off one corner, fill the holes with the ganache until slightly rounded on top (you will need at least 1/2 teaspoon for each). Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as the brownie cools and more ganache can be added to fill in any depressions as long as the brownie is still warm enough to melt it. (If necessary, you can set the tart under a lamp to heat the ganache puddles and make them smooth.)
  • Unmold the tart. To remove the parchment, refrigerate the tart or allow it to sit at room temperature until the puddles are firm to the touch. Cover a flat plate with plastic wrap, spray it lightly with nonstick vegetable spray, and set it on top of the tart. Invert the tart, peel off the parchment, and reinvert it onto a serving plate.
  • To serve, use a thin sharp knife to cut wedges.
  • VARIATIONS
  • CARAMEL VARIATION: Caramel blends perfectly with the chocolate and pecans and is wonderful both at room temperature and refrigerated, when it becomes more sticky and chewy. Make a half recipe of the Caramel Sauce and use it in place of the chocolate puddle glaze. It is easiest to pipe it into the holes. The caramel will pipe when warm or at room temperature.
  • MOCHA VARIATION: Two tablespoons of Medaglia d'Oro instant espresso powder can be added with the cocoa to give the brownie a slightly bitter coffee edge.
  • STORE
  • Wrapped tightly in plastic wrap and stored in an airtight container, room temperature, up to 1 week; refrigerated, up to 1 month; frozen, several months. Try it frozen or chilled if you like a chewy brownie, at room temperature for a softer, creamier texture.
  • POINTERS FOR SUCCESS
  • Make the holes in the brownie for the puddles as soon as it is removed from the oven to prevent the crust from cracking. Fill them as soon as possible so the ganache melts and settles smoothly into the openings.
  • *A 9-inch parchment circle is the perfect size because the bottom of the tart pan is slightly smaller, so that the parchment goes a very little way up the sides, preventing any leaking.

CHOCOLATE PUDDLE PUDDING



chocolate puddle pudding image

delicious easy to make pudding

Provided by emmaporter10

Time 1h10m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180° C (350° F).
  • Measure the flour and vanilla sugar into a large mixing bowl with two tablespoons of the cocoa powder and the baking powder. Melt the butter and chocolate together, and when melted, add them to the bowl with the milk.
  • Stir with a wooden spoon until everything is well blended, and spread the mixture (which should be a thick paste) into the bottom of a baking dish. (I used a 20×30 cm dish.)
  • Mix the soft brown sugar with the remaining four tablespoons of cocoa, and sprinkle them over the top of the sponge mixture.
  • Pour over the hot water (this should be hot from the kettle but not boiling) and put in the oven for 45 minutes. The sponge pudding will rise through the puddle of chocolate sauce.

More about "chocolate puddles recipes"

FUDGE PUDDLES: CHOCOLATE PEANUT BUTTER COOKIE CUPS!
fudge-puddles-chocolate-peanut-butter-cookie-cups image
2014-12-08 Fudge Puddles (Chocolate Peanut Butter Cookie Cups) written by Ashley Fehr. Facebook 0 Pin 0 Tweet 0 Email 0. 5 from 3 votes. Prep Time 15 …
From thereciperebel.com
5/5 (3)
Total Time 30 mins
Category Dessert
Calories 261 per serving
  • Drop teaspoons of dough into mini muffin pans (or you can use regular pans and just make them twice as big!).


MARBLED CHOCOLATE ‘PUDDLES’ | TESCO REAL FOOD
marbled-chocolate-puddles-tesco-real-food image
Marbled chocolate ‘puddles’ recipe. 1 star; 2 star; 3 star; 4 star; 5 star ; 6 ratings Rate. Marbling is one of the most simple but effective decoration techniques for …
From realfood.tesco.com
5/5 (6)
Category Dessert
Cuisine Global
Total Time 30 mins


CHOCOLATE PUDDLE CAKES – SMITTEN KITCHEN
chocolate-puddle-cakes-smitten-kitchen image
2019-02-13 1 to 2 tablespoons (13 to 25 grams) granulated sugar (see Note) 1 large egg. 1 egg yolk. Heat oven to 450 degrees F. Butter two 6-ounce …
From smittenkitchen.com
Servings 2
Total Time 15 mins
Estimated Reading Time 5 mins


WHITE CHOCOLATE FUDGE PUDDLES - THE GOLD LINING GIRL
white-chocolate-fudge-puddles-the-gold-lining-girl image
2018-03-02 Combine sweetened condensed milk and white chocolate chips, microwave til smooth, and it makes a super fast and simple fudge! Dollop it into …
From thegoldlininggirl.com
Estimated Reading Time 2 mins


WHITE CHOCOLATE FUDGE PUDDLES RECIPE - FOOD FANATIC
white-chocolate-fudge-puddles-recipe-food-fanatic image
2018-02-19 Preheat the oven to 325°F. In a large mixing bowl, beat the butter, peanut butter, and sugars until creamy. Beat in egg and vanilla. In a small bowl, …
From foodfanatic.com
5/5 (1)
Category Desserts
Author Sarah Grossett
Calories 110 per serving


CHOCOLATE NUTTY PUDDLES - FOOD | DRINK | RECIPES
chocolate-nutty-puddles-food-drink image
Spoon a generous teaspoon of each chocolate in a puddle on the lined sheets, then swirl the chocolates together using a skewer to make a pattern, each …
From waitrose.com
4/5 (259)
Total Time 28 mins
Servings 16
Calories 177 per serving


CHOCOLATE PUDDLE COOKIES RECIPE - 101 COOKBOOKS
chocolate-puddle-cookies-recipe-101-cookbooks image
2017-08-31 Chocolate Puddle Cookies Recipe. I came across a cookie when I visited Portland, it was a crackle-edged puddle of chocolate with a texture that …
From 101cookbooks.com
Category 45+ Cookie Recipes
Total Time 20 mins
Estimated Reading Time 4 mins


MY PERFECT CHOCOLATE CHIP COOKIE - CLOUDY KITCHEN
2021-02-19 They are easy to make and I show you how to get the best chocolate puddles in the recipe! Ingredients. Scale 1x 2x 3x. 225g Unsalted butter, at room temperature; 170g Dark …
From cloudykitchen.com
Estimated Reading Time 8 mins
Total Time 455505 hrs 29 mins
  • In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg and vanilla, and mix to combine, scraping down the bowl when necessary.
  • Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine (you still want a few streaks of flour remaining that will get mixed in when you add the chocolate).
  • Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate.
  • Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto a baking sheet lined with parchment paper (you can place them close together). If you want big puddles on the top of your cookies, you flatten a ball of dough, press the chocolate onto the top side, then continue as usual and roll it into a ball, which then gives you even chocolate distribution as the cookie bakes.


CHOCOLATE MINT PUDDLES | GIMME SOME OVEN
2010-12-18 This delicious Chocolate Mint Puddles recipe for anyone who loves the coolness of mint and the richness of chocolate! Ingredients. Scale 1x 2x 3x. 3/4 cup butter; 1 1/2 cups …
From gimmesomeoven.com
Reviews 10
Total Time 35 mins
Estimated Reading Time 2 mins
  • In a separate bowl, mix flour, baking soda, and salt. Stir dry ingredients into the chocolate mixture. Cover and refrigerate dough for 1 hour.
  • Preheat oven to 350F. Roll cookie dough into small balls and place on cookie sheets, approximately 2 inches apart.
  • Bake for 8-10 minutes. After removing cookie sheet from oven, press a mint into each cookie and allow to sit for one minute, melting slightly. (If the mints don’t melt enough — as mine didn’t — feel free to pop the cookies with the mints on top back in the oven for an extra 30 seconds to soften the chocolate.)


CHOCOLATE ESPRESSO PUDDLE COOKIES – FLOURLESS MOCHA ...
2021-05-17 Making the Puddle Cookies. Base-line about 3 baking trays with baking paper (or batch bake if you don't have enough trays). Pre-heat the oven to 175 C/325 F/Gas 3. Place …
From glutenfreealchemist.com
5/5 (5)
Total Time 1 hr
Category Biscuits & Cookies, Sweet Treats
Calories 107 per serving
  • Base-line about 3 baking trays with baking paper (or batch bake if you don't have enough trays).


CHOCOLATE PUDDLE PUDDING - TOTALLY LUSH! FAB FOOD 4 ALL
2012-05-16 I have had this Chocolate Puddle Pudding recipe from a newspaper clipping for 6 years and only got round to making this wonderful pudding tonight. It had been posted on a …
From fabfood4all.co.uk
5/5 (11)
Category Dessert
Cuisine British
Total Time 32 mins
  • Make the sauce by putting the cocoa and sugar into a small bowl and using a wooden spoon mix in a little of the hot water to make a smooth paste.


CHOCOLATE PUDDLE CAKE [VEGAN] - ONE GREEN PLANET
2020-10-28 Preparation. Preheat the oven to 350°F. Grease an 8- or 9-inch round cake pan with vegan butter. Line the bottom of the pan with a circle of parchment, and set aside. In a …
From onegreenplanet.org
Estimated Reading Time 2 mins


CHOCOLATE PUDDLE COOKIES | THE DRAGONS' BAKERY
2012-10-01 Today's recipe is Chocolate Puddle Cookies! This recipe comes to us via the 'Goons With Spoons' section of the Something awful forums. (Archi thought it looked tasty, and the dragons agreed! They like chocolate.) It wasn't until we actually started collecting the ingredients that I realized this recipe doesn't call for flour--these are gluten-free cookies!…
From dragonsbakery.wordpress.com
Estimated Reading Time 6 mins


CHOCOLATE MINT PUDDLES RECIPE - RECIPES.NET
2021-01-18 Stir dry ingredients into the chocolate mixture. Cover and refrigerate dough for 1 hour. Preheat oven to 350 degrees F. Roll cookie dough into small balls and place on cookie sheets, approximately 2 inches apart. Bake for 8 to 10 minutes. After removing the cookie sheet from the oven, press a mint into each cookie and allow to sit for one ...
From recipes.net
Cuisine American
Category Cookies
Servings 16
Total Time 1 hr 35 mins


PECAN CHOCOLATE PUDDLES RECIPE: HOW TO MAKE IT | TASTE OF HOME
Since my grandchildren like frosted cookies, I came up with this chocolate-topped version that satisfies them and is almost fuss-free for me. I have used the recipe for years and now make them for my great-grandchildren.
From preprod.tasteofhome.com


CHOCOLATE PUDDLES RECIPES
The variations on this original recipe are almost endless. For double chocolate puddles, use semisweet chocolate chips for the vanilla chips. Or make peanut butter puddles by substituting peanut butter chips and peanuts for the vanilla chips and mixed nuts. Provided by Taste of Home. Categories Desserts. Time 35m. Yield about 5 dozen.
From tfrecipes.com


CHOCOLATE PUDDLES RECIPE
Chocolate puddles recipe. Learn how to cook great Chocolate puddles . Crecipe.com deliver fine selection of quality Chocolate puddles recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate puddles recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Chocolate Hazelnut Tartlets With Sea Salt The …
From crecipe.com


PECAN CHOCOLATE PUDDLES RECIPES
Pecan chocolate puddles recipe. Learn how to cook great Pecan chocolate puddles . Crecipe.com deliver fine selection of quality Pecan chocolate puddles recipes equipped with ratings, reviews and mixing tips. Get one of our Pecan chocolate puddles recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Pecan ...
From tfrecipes.com


PECAN CHOCOLATE PUDDLES RECIPE
Pecan chocolate puddles recipe. Learn how to cook great Pecan chocolate puddles . Crecipe.com deliver fine selection of quality Pecan chocolate puddles recipes equipped with ratings, reviews and mixing tips. Get one of our Pecan chocolate puddles recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Pecan Pie Cupcakes …
From crecipe.com


HERSHEY’S FUDGE PUDDLE COOKIES! - MY INCREDIBLE RECIPES
2017-12-11 Hershey’s Fudge Puddle Cookies! Ingredients. 2 cups all purpose flour 1/3 cup cocoa powder 3/4 teaspoon baking powder Pinch salt 1 tablespoon heavy cream 1/2 cup softened butter 1/2 cup brown sugar, packed 1/2 cup granulated sugar 2 eggs 1 teaspoon mint extract OR vanilla extract (minty is christmasy) either work! 1/2 cup powdered sugar Hershey's Kisses …
From myincrediblerecipes.com


Related Search