TRIPLE CHOCOLATE AND RASPBERRY TART
This tart is surprisingly delicious. It sounds great and tastes even better. It is hard to stop at just one piece.
Provided by Robin Raef
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
- Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
- Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
- Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
- Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
- Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
- To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 37.7 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.9 mg, Sugar 27.2 g
BREAD PUDDING
This delicious Bread Pudding is served with berries and a warm vanilla cream sauce. It's absolutely delicious and the perfect easy dessert for any occasion!
Provided by Lauren Allen
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- (If you're not using old or stale bread, you can dry it out in the oven first. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30 minutes, tossing every 10 minutes, until the bread is dry and stale.)
- Heat oven to 350 degrees F. In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
- Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
- Add the bread to the bowl and stir to coat. Pour half of the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8x11'' pan).
- Sprinkle half of the raspberries over the top. Pour the remaining bread pudding mixture on top and sprinkle with more raspberries.
- Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
- Serve warm or at room temperature.
- Store leftover bread pudding in the refrigerator for up to 4-5 days.
Nutrition Facts : Calories 230 kcal, Carbohydrate 30 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 269 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
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.
CHOCOLATE BREAD PUDDING
Steps:
- Preheat oven to 350 degrees. Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry.
TRIPLE CHOCOLATE RASPBERRY BREAD PUDDING
This is decacent and rich! Many bread puddings call for baking in a water bath (bain Marie) but I did not use this method and the pudding was fine. Just do not over bake.
Provided by Karen B
Categories Puddings
Time 1h40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325 degrees. Grease bottom and sides of a 13x9, or comparably sized oven-safe casserole dish.
- 2. Place half the bread cubes in the greased pan. Sprinkle with half the raspberries and half the chocolate morsels. Top with remaining bread cubes, raspberries, and morsels, and set aside.
- 3. In a large bowl, beat the eggs then whisk in the milk/iced coffee/cream combination (or just milk), vanilla, and liqueur.
- 4. In a separate bowl, whisk together the sugar, brown sugar, cocoa, and cinnamon. Add to the milk/egg mixture and whisk until sugars are dissolved.
- 5. Gently, pour the egg mixture over the cubed bread, raspberries, and morsels in the baking dish. Press down gently on the top, with back of a spatula so all bread is covered. Let sit 20 minutes WITHOUT STIRRING, until most of the bread is moist and liquid absorbed. Top with walnut halves.
- 6. Bake for 1 hour or until a knife inserted comes out mostly clean (melted chocolate and raspberry may stick to the knife and the center should still be a little moist, but not soupy.) . Mainly the egg mixture should be set around outside of dish and only slight movement in the center. The pudding will continue to cook once removed from the oven.
- 7. Serve warm, or cold with whipped cream (optional.)
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.
CHOCOLATE PUDDING WITH RASPBERRY CREAM
This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.
Provided by Yossy Arefi
Categories snack, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the milk and egg yolk to a measuring cup. Whisk to combine.
- Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
- Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
- Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
- When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
- Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES
The imagination has no limitations, as we see from this recipe. It's chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly. It's a fairy tale dessert to satisfy all comers.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- To make brownies, preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
- In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.
- Pour batter into prepared pan. Bake until just firm, about 25 minutes (do not overbake). Transfer pan to a rack to cool. If using spirits, prick holes in hot brownies and drizzle evenly over pan.
- In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)
- In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
- Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
- Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
- Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.
Nutrition Facts : @context http, Calories 1093, UnsaturatedFat 23 grams, Carbohydrate 118 grams, Fat 69 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 42 grams, Sodium 201 milligrams, Sugar 88 grams, TransFat 1 gram
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