Chocolate Fettuccine Pudding Recipes

Steps:

• Preheat the oven to 350 degrees. Butter a 13-by-9-by-2 1/2 -inch baking pan. In a large bowl, whisk together the ricotta, eggs, sugar, cream, milk, chocolate, cocoa powder, crème de cacao, vanilla and cinnamon until combined.
• Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes. Drain well and toss to combine with the mixture in the bowl. Pour into the greased baking pan. Top with cookie crumbs, if desired. Bake for 60 to 75 minutes, or until a knife inserted in the center of the pudding comes out clean. Cut into squares and serve warm.

Steps:

• Mix first layer ingredients together and spread into a 9x13-inch pan.
• Bake at 325°F for 15 minutes.
• Cool.
• Mix together second layer and spread onto cooled first layer.
• Mix together third layer and spread on and refrigerate.
• Top with softened Cool Whip just before serving.
• Enjoy!
• Note: I've combined the baking and refrigerating time in the cooking time category.

Steps:

• Bring a large saucepan of water to a boil; cook the chocolate fettuccine until tender but not mushy, about 2 1/2 minutes. Drain the pasta and immediately place into a large bowl filled with ice water. Allow to stand until chilled, about 5 minutes.
• Drain the pasta again and toss with canola oil in a bowl to lightly coat. Refrigerate until fully chilled, at least 15 minutes.
• Lightly whisk the whipped cream, sugar, vanilla extract, and cocoa powder together in a small bowl until thoroughly combined.
• To make the desserts, divide the chocolate fettuccine between 4 dessert plates.
• Spoon a dollop of chocolate whipped cream on the fettuccine on each plate.
• Place 1/2 cup of vanilla ice cream onto the whipped cream.
• Spoon 2 tablespoons chocolate topping onto each dessert to serve.

Steps:

• Place chocolate chips and confectioners' sugar in a blender; cover and process until the chips are coarsely chopped. , In a small saucepan add milk and butter. Bring to boil over medium heat. Add to blender; cover and process until chips are melted and mixture is smooth. , Pour into six individual serving dishes. Chill until set. Garnish with whipped topping and miniature chips if desired.

Steps:

• Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
• Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.

Steps:

• In a microwave-safe bowl, combine cornstarch and milk until smooth. Add chocolate chips. Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice. , Pour into dessert dishes. Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.

Steps:

• Mix the dry milk powder, sugar, cornstarch, salt, and cocoa together until well blended.
• It can be stored in a big airtight container or glass jar until you need it.
• To use, stir mix before using to redistribute ingredients.
• Measure out 2/3 cup of the pudding mix into a medium saucepan.
• Add milk, vanilla and butter and cook over low heat, stirring constantly until mixture comes to a boil.
• Continue cooking and stirring for another minute.
• Remove from heat and let cool.

Steps:

• Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
• Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
• Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
• Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
• Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
• Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
• Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
• Garnish with shaved chocolate and serve.