WHITE & DARK CHOCOLATE PUDDING COOKIES
White chocolate-flavor pudding mix and chopped bittersweet chocolate give these quick and easy-to-make cookies their double chocolatey goodness.
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 42 servings, 1 cookie each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix flour, dry pudding mix and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in chopped chocolate.
- Drop tablespoons of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min.; remove to wire racks. Cool completely.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
DARK CHOCOLATE PUDDING
Life is too short to pass on dessert. This old-fashioned treat is so creamy and comforting! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream.
Nutrition Facts : Calories 266 calories, Fat 15g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 138mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 3g fiber), Protein 6g protein.
DARK CHOCOLATE PUDDING
This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.
Provided by Melissa Clark
Categories snack, custards and puddings, dessert
Time 4h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a small heatproof bowl, whisk together egg and yolks. Set aside.
- Place chocolate, butter and vanilla extract in a food processor or blender but don't turn on.
- In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don't want to overboil the cornstarch, which can cause it to thin out again.)
- Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
- Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 152 milligrams, Sugar 13 grams, TransFat 0 grams
WHITE CHOCOLATE PUDDING COOKIES
These are some of the most delicious cookies I have ever made. Everyone loves them!! The pudding in the recipe makes the cookies moist and chewy for a long time after they've cooled! I add a liberal amount of white chocolate chips because they are so good, but you could add M&Ms or other chocolate chips in place of the white chocolate chips. Or do 1 cup of white chocolate and 1 cup of M&M's. Add seasonal M&M's to make the cookies beautiful and festive!
Provided by Sammi Rall
Categories Dessert
Time 30m
Yield 30 Cookies, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together the butter and two sugars until well combined. Beat in vanilla pudding mix. Add eggs, one at a time, until well incorporated. Mix in vanilla extract.
- In another small bowl, mix together flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in M&Ms and white chocolate chips.
- Drop tablespoon size cookie dough onto prepared cookie sheet. Bake for 10 minutes, or until just turning golden brown (be careful not to over bake). Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.
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