Creamy Chocolate Mandarin Pudding Recipes

CREAMY CHOCOLATE MANDARIN PUDDING

Steps:

• Set aside 8 chocolate wafers and about 12 of the best looking orange segments for garnish.
• In large bowl, mix together the sweetened condensed milk, water and pudding mix.
• Beat well.
• Refrigerate for 20 minutes until thickened.
• Whip cream and fold into chocolate mixture (leaving some white streaks produces a nice marbled effect).
• Spread 1/2 cup chocolate mixture in bottom of a 2.
• 5L (2 1/2 quart) glass serving bowl.
• Drizzle with 1/4 of the chocolate sauce.
• Top with 8 chocolate wafers, 1/3 of the orange segments and 1/3 of the remaining chocolate mixture.
• Repeat layers (sauce/wafers/oranges/chocolate mixture) 2 more times.
• Drizzle with last 1/4 of the chocolate syrup.
• Arrange set aside wafers and orange segments in decorative pattern on top of pudding.
• Cover with plastic wrap and refrigerate until thoroughly chilled.

SMOOTH AND CREAMY CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in the milk until smooth, then whisk in the cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
• Remove the pan from the heat and add the chocolate chips and vanilla. Let stand until the chocolate is melted, about 5 minutes, then stir gently until the pudding is smooth.
• Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or cover and refrigerate for at least 30 minutes or up to 8 hours to serve chilled and firm. Serve with whipped cream.

CHOCOLATE MANDARIN ICE CREAM

Steps:

• Combine milk and orange or tangerine zest in a medium heavy pot. Heat to just below a simmer and turn off heat. Let infuse for 30 minutes. Bring back to just below the simmer, then mix in cocoa powder and chocolate, combining well.
• In a medium bowl, beat together yolks and sugar until well combined. Pour one cup of the hot milk mixture over egg mixture, whisking constantly. Pour egg mixture into saucepan. Heat mixture very slowly, stirring constantly with wooden spoon in figure eight pattern. Cook gently over very low heat for about 10 minutes, until custard has become quite thick. Add cold cream to stop the cooking and stir in vanilla extract. Pour through fine strainer into clean bowl and refrigerate until completely cold. Freeze mixture in ice cream freezer then scrape into container, cover, and freeze completely.

CREAMY CHOCOLATE PUDDING

Steps:

• Sift all dry ingredients together in a bowl and mix until combined.
• Place mixture in a medium saucepan.
• Stir in just enough milk to create a smooth paste. (I use a wire whisk).
• Gradually mix in remaining milk.
• Cook over medium heat and stir slowly and constantly until mixture thickens and starts to boil. Let it boil another 30 seconds or so, gently stirring constantly.
• Remove from the heat and gently stir in vanilla.
• Pour pudding into 3 or 4 dessert dishes and chill until set, about 4 hours.