WARM COCOA PUDDING WITH CANDIED PECANS RECIPE
Makes you wonder why you would ever serve cold pudding again.
Provided by Kelly Fields
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Whisk egg white in a medium bowl until frothy. Whisk in sugar. Add pecans; toss until coated. Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25-30 minutes. Let cool.
- Bring cream, milk, butter, and vanilla to a simmer in a medium saucepan over medium heat. Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder, and salt in a medium heatproof bowl to combine.
- As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one-third of cream mixture to egg mixture. Whisk tempered egg mixture into cream mixture in saucepan. Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes. Remove from heat and add chopped chocolate; whisk until chocolate is melted and pudding is smooth. Serve topped with candied pecans.
- Pecans can be candied 1 week ahead. Store airtight at room temperature. Pudding can be made 2 days ahead. Press plastic wrap directly onto surface and chill. Reheat gently in a heatproof bowl set over a pan of simmering water before serving.
- Note: This recipe has been edited to reduce the amount of salt called for when originally published.
CHOCOLATE RUM PUDDING
Categories Milk/Cream Rum Chocolate Dessert Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Vigorously whisk together yolk, 1 tablespoon sugar, flour, and a pinch of salt until well blended. Heat milk and 3 tablespoons cream in a small heavy saucepan until hot but not boiling. Add about one third of hot milk to yolk mixture in a slow stream, whisking constantly. Add remaining milk, whisking, then transfer to saucepan. Bring to a simmer, whisking constantly, then continue to simmer, still whisking constantly, until thickened, about 1 minute.
- Remove from heat and add chocolate, rum (to taste), and espresso powder if using. Let stand until chocolate is melted, about 30 seconds, then whisk until smooth. Transfer to a glass and chill, covered, at least 30 minutes to cool quickly to room temperature.
- Just before serving, vigorously whisk remaining 3 tablespoons cream with remaining 1/2 teaspoon sugar in a small bowl until it holds soft peaks. Top pudding with whipped cream.
CHOCOLATE RUM BREAD PUDDING
Make and share this Chocolate Rum Bread Pudding recipe from Food.com.
Provided by Lorac
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F degrees.
- In a large mixing bowl, whisk together eggs and cream.
- Add sugar, cinnamon, rum, salt, cocoa, bittersweet chocolate and whisk until well combined.
- Spread bread over the bottom of a buttered 2 qt baking dish.
- Pour the egg-cream mixture over the bread and let sit 10 minutes.
- Place the baking dish inside a larger baking pan, add enough boiling water to reach halfway up the baking dish.
- Bake 50- 60 minutes or until a knife inserted in the center comes out clean.
- Serve warm with whipped cream.
Nutrition Facts : Calories 297.2, Fat 18.5, SaturatedFat 10.9, Cholesterol 114, Sodium 233.4, Carbohydrate 27.8, Fiber 0.9, Sugar 17.5, Protein 4.1
CHOCOLATE RUM DESSERT
From Southern Living, this lavish dessert makes a beautiful presentation topped with whipped cream and chocolate curls and served in stemmed glasses. Similar to pudding, this dessert is richer with a delighful rum-laced flavor. I had forgotten about this recipe until I was going through my magazines, but it's on the top of my list to make again soon.
Provided by Dreamgoddess
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the chocolate in a double boiler over gently boiling water.
- Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
- Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
- Remove from heat and add the rum, almond extract and nutmeg.
- Beat the egg white until stiff peaks form.
- Gently fold into the chocolate mixture.
- Spoon into stemmed glasses or demitasse cups and chill.
- When ready to serve, top with whipped cream and garnish with chocolate curls.
Nutrition Facts : Calories 291.9, Fat 14.9, SaturatedFat 7.8, Cholesterol 159.9, Sodium 53.9, Carbohydrate 28.3, Fiber 2.9, Sugar 22.9, Protein 6.6
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