Baked Chocolate Puddings With Vanilla Whipped Cream Recipes

CHOCOLATE PUDDING WITH WHIPPED CREAM

Steps:

• Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.
• Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).
• Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.

CHOCOLATE PUDDING WITH VANILLA WHIPPED CREAM

Steps:

• Share Me! Facebook0Pinterest6TwitterReddit5StumbleUpon0Yummly0Tumblr0emailPrint (adsbygoogle = window.adsbygoogle || []).push({}); My newfound quick dessert to make at home. I've always liked pudding, especially those that I saw on American TV - snack pack, and I knew I had to get my hands on those. My mother gave in into buying snack packs for us occasionally. This pudding recipe doesn't require eggs and uses cornflour as it's thickening agent. Top it with some whipped cream and dusted cocoa powder, and you've got yourself an awesome dessert. No more buying pudding mixes! I've just started with chocolate, but I'm gonna try and experiment with some other flavours in the future. It's so good that I made this recipe three times in just three days! Of course, not all of it was for me. I had guest with children over the weekend and thought it would be a great dessert for the kids and adults to enjoy. The pudding is sweet (as all are) but I still do sweeten the whipped cream. It's a pet-peeve of mine to have unsweetened/unflavoured whipped cream. Probably because of my barista days, where the whipped cream was sweetened and flavoured with vanilla syrup. So, I added some powdered sugar and vanilla extract to the cream and whipped it up. Caramel and hazelnut syrup go well too. I also use my own vanilla extract which I made in June and by the 8th week it was ready for using. Yes, the label on it is confusing. That's because growing up we used vanilla essence as it was widely available in stores. So, I got used to calling it essence even though for the past 3 years I have been using extract. Making it a habit to start calling it by it's true name. Learn how to make your own vanilla extract here. My homemade vanilla extract Chocolate Pudding ½ cup Brown Sugar¼ cup Cocoa Powder¼ cup Cornflour⅛ teaspoon Salt3 cups Milk*2 Tablespoons Butter1 teaspoon Vanilla Extract Vanilla Whipped Cream ½ cup Whipping Cream1 Tablespoon Powdered Sugar1 teaspoon Vanilla Extract Directions: Chocolate Pudding Add brown sugar, cocoa powder, cornflour, salt and milk into a medium sized pot. Mix well with a whisk until there are no lumps. Place over medium low heat and stir occasionally (it's important to cook on medium low - medium heat so that the cornflour cooks) Cook for 15 minutes or till it has thicken slightly and it should be able to coat the back of your spoon. Simmer for 2-3 minutes while stirring. Add butter and stir well until it has completely melted and combined. Remove from heat and add vanilla extract. Pour pudding directly into jars, pudding cups or a large bowl and cover with plastic wrap (helps prevent skin from forming) and set aside to cool. After it has cooled completely, put it in the fridge to chill. (2 hours) Vanilla Whipped Cream Add whipping cream, powdered sugar and vanilla extract to a large bowl Whip till it forms stiff peaks. You can use a hand mixer, stand mixer or if you like a challenge, whisk it manually. Top chocolate pudding with a dollop of vanilla whipped cream and dust with cocoa powder before serving. Tips: Conversion Table *You can use soy, rice, almond, or quinoa milk. I recently used rice milk and it was just as good. I used Cailler cocoa powder Pudding stays good about 2-3 days Be patient ???? Enjoy! Share Me! Facebook0Pinterest6TwitterReddit5StumbleUpon0Yummly0Tumblr0emailPrint

BAKED CHOCOLATE PUDDINGS WITH VANILLA WHIPPED CREAM

Steps:

• Preheat oven to 400°F. Butter and flour six 3/4-cup ramekins or custard cups. Arrange dishes on rimmed baking sheet. Stir 1/2 cup butter and chocolate in small saucepan over low heat until melted and smooth. Using electric mixer, beat eggs, yolks, and 3/4 cup sugar in medium bowl until mixture is thick, about 8 minutes. Using rubber spatula, fold melted chocolate mixture, then flour into egg mixture. Divide batter among prepared ramekins. Bake until puddings are puffed and dry on top and tester inserted into center comes out with very moist crumbs still attached, about 12 minutes. Cool puddings 10 minutes.
• Beat whipping cream, vanilla, and remaining 1 tablespoon sugar in medium bowl until peaks form.
• Transfer ramekins to plates. Top each pudding with dollop of whipped cream.

BAKED CHOCOLATE PUDDING

Steps:

• Preheat oven to 325 degrees. Butter a 16-ounce souffle dish with half a tablespoon of the butter and line the bottom with waxed paper.
• Cream the remaining butter with the sugar. Melt the chocolate in the top of a double boiler. Stir in the milk, then blend into the butter mixture. Beat in the egg yolk and stir in the vanilla and the flour.
• Beat the egg until softly peaked and fold into the chocolate mixture. Spoon the batter into the prepared dish, put the dish in a pan of boiling water that comes halfway up the sides of the dish, put in the oven and bake about 40 minutes, until the top is firm to the touch.
• Remove from the oven and allow to sit in the warm water for at least 30 minutes. To serve, run a knife around the inside of the baking dish, unmold onto a plate, peel off the waxed paper and spoon the chocolate sauce around the pudding. Serve with whipped cream on the side.