Decadent Chocolate Pudding With Espresso Whipped Cream Recipes
HOMEMADE CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM
Homemade Chocolate Pudding is SO incredibly easy to make without a box mix! This dark chocolate pudding dessert a deep and rich treat that's topped with pillowy espresso whipped cream.
Provided by Smells Like Home
Categories Dessert
Time 10m
Number Of Ingredients 10
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.
ULTIMATE CHOCOLATE BREAD PUDDING
When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.
Nutrition Facts :
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