TRIPLE CHOCOLATE PUDDING
This is an eggless custard. It can be made up to 2 days in advance, without the garnish. When ready to serve, serve with whipped cream on top.
Provided by Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, pour in the milk whisking until smooth. In a thin stream, add in the half-and-half and whisk until smooth.
- Pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Transfer the custard to a mixing bowl.
- Fill a large bowl with ice cubes, rest the mixing bowl on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently with a rubber spatula, about 15 minutes.
- Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups or mugs.
- Refrigerate until well chilled. Serve cold with dollops of whipped cream.
TRIPLE-CHOCOLATE PUDDING
Steps:
- Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the chocolates and stir until melted and smooth. Remove the bowl from the saucepan.
- Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
- Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking oftenand scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.
- Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like a skin on your pudding, do not cover.) Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped cream and shaved chocolate.
TRIPLE CHOCOLATE BREAD PUDDING
Growing up, my best friend's grandmother always had leftover challah and would make some sort of bread pudding. This is my modernized version on a very sentimental dessert.
Provided by Food Network
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the bread pudding base: Preheat the oven to 325 degrees F.
- Bring the cream to a boil in a saucepan over medium-high heat. Put the milk chocolate and bittersweet chocolate in a bowl and pour the cream over it. Allow to sit for a couple minutes and stir until smooth.
- Whisk together the sugar and egg yolks in a large mixing bowl. Slowly whisk the hot chocolate mixture by the ladleful into the egg yolk mixture until fully incorporated.
- Add the vanilla and pinch of salt. Then strain through a fine-mesh strainer.
- Place the chopped white chocolate in the bottom of the ramekins. Place the cubed bread on top. Pour the bread pudding base over the chopped white chocolate and bread and allow the bread to soak until absorbed, 30 to 45 minutes.
- Bake in a water bath at 325 degrees F until the pudding is firm when lightly pressed in the center with a finger, about 1 hour 15 minutes (depending on your oven).
- For the ganache: Bring the cream to a boil in a small saucepan. Add the chocolate and stir until completely melted. Stir in the orange liqueur.
- Carefully remove the ramekins from the water bath using a large spatula and tongs. Cover each pudding with 3 tablespoons ganache and drizzle with the Toasted Caramel Praline Sauce.
- Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop.
- Combine 1 cup sugar and 3 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat and add the toasted chopped walnuts.
- Spread out on a parchment-lined baking sheet and let cool to set, 10 to 15 minutes. Break into small pieces for caramel sauce.
- Combine the remaining 1 cup sugar and 4 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat, add the cream and stir to combine. Add the butter and then the pieces of toasted walnut praline and stir until dissolved.
TRIPLE CHOCOLATE "BREAD" PUDDING
I had a bunch of chocolate cake doughnuts that were going stale and I needed a good use for them. I decided to try a bread pudding type of recipe, and when I was unable to find a recipe for what I wanted, I whipped this up. It is dense and pudding-like with little sweet pockets of melted milk chocolate. I might have to let some more doughnuts go stale so I can make it again. You might want to add a little salt (1/4 teaspoon), but I liked it without.
Provided by Mommy2two
Categories Dessert
Time 1h5m
Yield 1 9 inch pan, 6-9 serving(s)
Number Of Ingredients 5
Steps:
- Preheat over to 325 degrees F., and grease a 9 inch square pan.
- Beat eggs together in medium size bowl and stir the chocolate milk and almond flavoring.
- Fold in doughnut pieces gently.
- Add chocolate chips and stir gently to combine.
- Allow to sit and soak up the milk mixture 10 minutes.
- Bake at 325F for 45-50 minutes, or until set.
- Serve warm alone or with vanilla sauce.
Nutrition Facts : Calories 256.2, Fat 12.9, SaturatedFat 3.6, Cholesterol 134.2, Sodium 203.5, Carbohydrate 29.8, Fiber 1.2, Sugar 17.1, Protein 5.5
TRIPLE CHOCOLATE BREAD PUDDING
A decadent rich desert! Bread pudding is no longer white with rasins anymore. Chocolate chunks, cocoa, and surprise...chocolate milk make up the triple threat. Make sure to serve warm with vanilla ice cream over the top!
Provided by yooper
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Tear the bread into chunks approximately 1 inch square.
- Toss them in a bowl with the melted butter, walnuts, and chocolate chunks.
- Spread the mixture in a buttered 9 x 13 x 2 baking dish.
- Beat the eggs slightly.
- Beat in the sugar, cocoa, salt, chocolate milk, and vanilla.
- Pour this mixture over the bread.
- Let it stand for at least 1/2 hour.
- With a broad spatula, occasionally push the bread down into the liquid as it soaks.
- Preheat the oven to 350.
- Bake for 30 to 40 minutes until the pudding is puffed and just set.
- Rush it to the table and serve with vanilla ice cream or whipped cream.
TRIPLE CHOCOLATE BREAD PUDDING (WHITE CHOCOLATE SAUCE)
WARNING: This recipe might cause you not to share this dessert! This is a recipe worthy of any of the restaurants in Louisianna off of Bourbon Street. Personally I'm not a big fan of bread pudding, but this recipe tastes sinful, I LOVE it!
Provided by ChezNicolette
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a sauce pan on medium heat, heat cream, sugar, and milk until sugar dissolves, stirring occasionally.
- Add 6 oz. of chocolate, stirring with a wire whisk and remove from heat. Keep stirring until mixture is smooth and chocolate melts completely.
- Gradually in eggs and vanilla until well combined.
- Place bread in shallow 1 1/2 quart or 8 x 8 glass or ceramic baking dish. Pour chocolate mixture over bread and mix it together.
- Cover and refrigerate 30 minutes stirring occasionally.
- Sprinkle rest of chocolate chips on top of bread mixture.
- Bake at 300, uncovered, 40 - 45 minutes until set.
- Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later.
- FOR WHITE CHOCOLATE SAUCE.
- In a small sauce pan, heat cream and white chocolate chips together. Stir over med-low heat constantly stirring until chips are all melted.
- Serve over bread pudding.
Nutrition Facts : Calories 626.3, Fat 47.6, SaturatedFat 28.7, Cholesterol 177.9, Sodium 199.7, Carbohydrate 47.5, Fiber 2.2, Sugar 31.9, Protein 7.5
TRIPLE CHOCOLATE PUDDING
Steps:
- Whisk sugar, cocoa, cornstarch and salt together. Gradually whisk in milk, until batter is smooth. Whisk in half and half then pass through chinois into a heavy stainless steel sauce pan. Cook over medium heat whisking constantly. Bring to a boil, boil 1 minute. Remove from heat and stir in bittersweet chocolate and vanilla. Stir over ice bath to cool. Fold in white chocolate and pour into coffee cups.;
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