Chocolate Puddings With Orange 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.

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.