Chocolate Walnut Puddings Recipes

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

WALNUT PUDDING

Steps:

• In a small heavy skillet, combine sugar, flour and baking soda; cook and stir over medium heat until light brown. Reduce heat to low; gradually stir in milk. Cook and stir until thickened and bubbly. Stir in nuts. Pour into two serving dishes. Chill. Garnish with whipped cream and walnuts if desired.

CHOCOLATE AND WALNUT PUDDING

Steps:

• Preheat oven to 350F, 180C, gas mark 4.
• Sift the first 5 ingredients into a mixing bowl, and in a separate bowl whisk together the melted butter, eggs and vanilla essence.
• Stir this into the dry ingredients and add the chopped walnuts. Pour this mixture into a buttered baking dish.
• Mix together brown sugar and cocoa powder with a fork. Gradually whisk in the hand hot water, then pour over the pudding.
• Place the pudding in preheated oven and bake for 30 minutes, or until the pudding has risen and is firm in the middle.
• Before serving, sprinkle the top with some icing sugar.

CHOCOLATE-WALNUT PUDDINGS

Steps:

• Preheat oven to 325°F. Combine sugar and water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil syrup without stirring until deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Divide caramel among six 3/4-cup custard cups.
• Finely grind chocolate and walnuts in processor. Transfer to large bowl. Combine sweetened condensed milk and milk in heavy small saucepan. Bring to boil. Pour over chocolate mixture. Stir until chocolate melts and mixture is smooth. Cool slightly. Whisk in egg.
• Divide chocolate mixture among cups. Place cups in large baking pan. Add enough hot water to baking pan to come halfway up sides of cups. Bake until puddings are set, about 45 minutes. Remove from water. Chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
• Using small knife, cut around sides of puddings. Invert onto plates, allowing caramel syrup to run over sides.

ULTIMATE CHOCOLATE BREAD PUDDING

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.