Mohr Im Hemd à La Sacher Chocolate Hazelnut Pudding Recipes

MOHR IM HEMD (AUSTRIAN CHOCOLATE HAZELNUT PUDDING)

Steps:

• Whip together butter and powdered sugar.
• Moisten diced white bread with milk. Add diced bread and chocolate heated gently until liquid to butter mix. Whip egg whites and granulated sugar to an oily consistency, carefully fold the whisked egg whites into the mixture. Stir in flour, bread crumbs and grated hazelnuts.
• Prepare 6 small pudding molds by buttering the insides and dusting them with bread crumbs. Pour mixture into the molds, place molds in water in a double boiler and finish puddings in a pre-heated 350 degree F oven for about 45 minutes.
• Unmold puddings onto dessert plates, serve with chocolate sauce and very lightly-sweetened whipped cream.

HAZELNUT PUDDING

Steps:

• Butter 10 6-ounce ramekins.
• Cream butter with confectioners' sugar.
• Beat in egg yolks one at a time.
• Beat in brandy.
• In a separate bowl, beat egg whites until foamy.
• Gradually beat in granulated sugar.
• Fold toasted nuts, bread crumbs, and salt into the creamed butter mixture.
• Add one third of the egg whites; continue folding.
• Fold in remaining egg whites.
• Turn mixture into ramekins and cover each ramekin with aluminum foil.
• Place in water bath.
• Bake in 350-degree oven 35 to 40 minutes or until puddings are firm.
• To serve, turn warm pudding out of ramekin onto plate.
• Sprinkle with confectioners' sugar.
• Garnish with crème anglaise or fresh strawberries.

CHOCOLATE-HAZELNUT PUDDING

Steps:

• Whisk sugar, egg yolks, cornstarch and salt in large bowl to blend. Gradually whisk in 3/4 cup half and half.
• Bring 1 1/4 cups half and half to simmer in heavy medium saucepan. Gradually whisk hot half and half into egg mixture; return mixture to saucepan. Whisk over medium-low heat until pudding thickens and comes to boil, about 5 minutes. Boil 1 minute longer, whisking constantly.
• Remove pudding from heat. Add chocolate, Frangelico and vanilla; whisk until chocolate melts and pudding is smooth. Divide among six 3/4-cup custard cups. Sprinkle hazelnuts over puddings. Refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Spoon whipped cream atop puddings, if desired. Serve with ladyfingers.