Light Chocolate Fudge Orange Cream Pudding Recipes

Steps:

• Line an 8 x 8 inch square pan with parchment paper.
• Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
• Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.

Steps:

• In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.

Steps:

• Grease a 9 x 13 inch pan.
• In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
• To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
• Chill for 2 hours, or until firm, and cut into squares.

Steps:

• Pour milk, orange juice and extract into a medium bowl.
• Stir in pudding mix; whisk for 2 minutes, stand for 2 minutes.
• Fold in whipped topping.

Steps:

• Heat oven to 350F (180C). In a medium-sized saucepan, melt the butter and 1/2 c sugar until just liquid. Remove from heat. Crack in the egg and stir through, sift over the flour, salt and 4 tsp cocoa, fold in with a spatula, stir in milk.
• Butter a 6-cup (8-cup if you double the sauce) ovenproof pudding bowl, pour in the pudding. (to be honest, I never bother with the buttering).
• For the sauce, sieve the 4 tsp cocoa and 1/3 c sugar together, stir through until it's mixed. Then sieve it evenly over the top of the pudding. Pour the hot water over the pudding, over the back of a spoon.
• Cook in the centre of the oven for 35 mins or until the pudding has risen and is spongey. Serve with cream or ice-cream.

Steps:

• In a small heavy saucepan, melt chocolate chips with cream over medium heat; stir until smooth. In a small bowl, combine egg yolk and orange juice concentrate. Stir a small amount of hot chocolate mixture into egg mixture; return all to the pan, stirring constantly. , Bring to a gentle boil; cook and stir 1 minute longer or until mixture reaches 160° or coats the back of a metal spoon. Remove from the heat., Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour before serving.

Steps:

• Sift the flour, cocoa and baking powder into a bowl and then add the sugar and nuts.
• Melt the butter in another pan or bowl then add milk and vanilla.
• Stir the wet ingredients into the dry ingredients.
• Spread into a small pudding dish.
• Sprinkle the sauce ingredients[brown sugar and cocoa] over the top and carefully pour the boiling water over the top of everything.
• Bake at 180 deg C for 45 minutes.

Steps:

• Butter an 8-inch square glass baking dish.
• In a heavy 2-quart saucepan combine sugar, chocolate, cream, and salt and cook over moderate heat, stirring constantly, until sugar is dissolved and chocolate is melted. Cook mixture, without stirring, until a candy thermometer registers 238°F. Remove pan from heat and add butter and orange peel, swirling pan without stirring. Cool fudge 5 minutes and beat with a wooden spoon until it just begins to lose its gloss (do not overbeat or fudge will seize). Pour fudge immediately into baking dish and cool 15 minutes, or until it begins to harden. Cut fudge into 1-inch squares and cool completely. Fudge may be kept, in layers separated by wax paper in an airtight container lined with wax paper, in a cool dry place 2 weeks.
• Garnish fudge with candied orange peel slices.

Steps:

• Preheat oven to 180c. Lightly grease an 8-cup capacity ovenproof bowl or pudding bowl.
• Sift flour and 2 tablespoons cocoa into prepared bowl. Stir in 1/2 cup sugar. Add milk. Stir until well combined.
• Combine remaining 1/2 cup sugar and 1 tablespoon cocoa in a small bowl. Sprinkle over surface of pudding.
• Gently pour boiling water over the back of a large metal spoon to cover surface of pudding. Dot with butter. Bake for 35 to 45 minutes or until a skewer inserted into the centre comes out clean. Dust with icing sugar and serve with double cream or ice-cream.