Chocolaterisottopudding Recipes

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CHOCOLATE RICOTTA PUDDING



Chocolate Ricotta Pudding image

Soft and creamy ricotta can be used in appetizers, main dishes, and desserts like this chocolate pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 2

1 cup semisweet chocolate chips
15 ounces part-skim ricotta cheese (1 2/3 cups)

Steps:

  • In a microwave-safe bowl, heat semisweet chocolate chips in 20-second intervals, stirring between each, until smooth.
  • In a food processor, process 15 ounces part-skim ricotta cheese until smooth. Add chocolate; process until combined, scraping bowl as needed.
  • Divide among four dishes. (Can be refrigerated, covered, up to 1 day; serve at room temperature.)

CHOCOLATE RICOTTA PUDDING WITH STRAWBERRY SAUCE



Chocolate Ricotta Pudding with Strawberry Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h

Yield 6 servings

Number Of Ingredients 13

2 cups fresh strawberries
2 tablespoons sugar
Butter, for greasing cups
6 ounces bittersweet chocolate (not unsweetened), chopped
1 1/2 pounds fresh whole milk ricotta cheese, drained for 2 hours to remove any excess liquid
1/4 cup plus 1/3 cup sugar
3 large egg yolks
1 teaspoon orange zest
1/2 teaspoon pure almond extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • To make the sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)
  • To make the pudding: Preheat the oven to 325 degrees F.
  • Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan. Melt the chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate. Transfer the ricotta mixture to a large bowl.
  • Using an electric mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form. Fold the egg whites into the ricotta mixture. Spoon the mixture into the prepared cups. Fill the pan with enough hot water to come halfway up the sides of the custard cups. Bake until the pudding puffs slightly but the centers are still creamy, about 25 minutes (the pudding will become thick and creamy when cold). Allow puddings to cool slightly before removing from water bath. Remove the custard cups from the bath. Cover and refrigerate until cold, about 3 hours.
  • Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates. Drizzle the strawberry sauce around the puddings and serve.

CHOCOLATE RISOTTO PUDDING



Chocolate Risotto Pudding image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 8

6 cups milk
1 cup sugar
2 vanilla beans, split lengthwise
4 tablespoons butter, divided
2 cups Arborio rice
1/4 pound chopped bittersweet chocolate
2 tablespoons chopped hazelnuts
Small piece white chocolate, to shave for garnish

Steps:

  • Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor. Remove the bean pods and keep the milk hot.
  • Heat 2 tablespoons of the butter in a large saucepan over moderate heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes. Begin adding the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 20 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk. Remove the risotto from the heat and stir in the remaining butter, and chopped chocolate. Sprinkle with chopped hazelnuts, shave white chocolate over the top and serve.

CHOCOLATE RICOTTA PUDDING



Chocolate Ricotta Pudding image

This is from my sister. It looks very beautiful (and tastes great too!) I did not include sitting time or refrigeration time in the prep or cooking time.

Provided by mosma

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups fresh strawberries
2 tablespoons sugar
butter, for greasing cups
6 ounces bittersweet chocolate, chopped (not unsweetened)
1 1/2 lbs fresh whole milk ricotta cheese, drained for 2 hours to remove any excess liquid
1/4 cup sugar, plus
1/3 cup sugar
3 large egg yolks
1 teaspoon orange zest
1/2 teaspoon almond extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • To make the sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.).
  • To make the pudding: Preheat the oven to 325 degrees F.
  • Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan. Melt the chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate. Transfer the ricotta mixture to a large bowl.
  • Using an electric mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form. Fold the egg whites into the ricotta mixture. Spoon the mixture into the prepared cups. Fill the pan with enough hot water to come halfway up the sides of the custard cups. Bake until the pudding puffs slightly but the centers are still creamy, about 25 minutes (the pudding will become thick and creamy when cold). Allow puddings to cool slightly before removing from water bath. Remove the custard cups from the bath. Cover and refrigerate until cold, about 3 hours.
  • Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates. Drizzle the strawberry sauce around the puddings and serve.

Nutrition Facts : Calories 342.2, Fat 17.2, SaturatedFat 10.2, Cholesterol 162.8, Sodium 175.9, Carbohydrate 31.5, Fiber 1.1, Sugar 26.4, Protein 16.3

CHOCOLATE RICOTTA PUDDING



Chocolate Ricotta Pudding image

From Every Night Italian, posted for ZWT IV. Described as "not a mousse, not a custard, not really a pudding...it is a creamy chocolate dessert that is easy to make." Prep time does not include overnight refrigeration. Note: this contains uncooked egg yolks, so if you are concerned about that - don't make this OR here is a link with tips about how to cook them before using without turning them into scrambled eggs. http://whatscookingamerica.net/Eggs/RawEggs.htm

Provided by pattikay in L.A.

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

8 ounces semisweet chocolate
6 large egg yolks
1/2 cup sugar
1/4 cup heavy cream
1 1/2 cups whole milk ricotta cheese

Steps:

  • Melt the chocolate in the top of a double boiler over simmering water (or in the microwave).
  • While the chocolate is melting, put the egg yolks and sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms soft ribbons.
  • When the chocolate is melted, add the heavy cream and stir till completely blended.
  • Pour the chocolate into the egg mixture and mix well.
  • Add the ricotta and mix again till completely blended.
  • Divide the mixture among 6 individual serving bowls or goblets.
  • Refrigerate overnight before serving.
  • Top with whipped cream if desired.

Nutrition Facts : Calories 449.8, Fat 35.9, SaturatedFat 21.2, Cholesterol 254.7, Sodium 72.7, Carbohydrate 30.7, Fiber 6.3, Sugar 17.3, Protein 14.7

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