CHOCOLATE ALMOND PUDDING
This is a quick and delicious snack you can whip up when you're craving chocolate. Dollop with whipped cream and raspberry sauce and serve warm. YUM!
Provided by JOSIE
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.
Nutrition Facts : Calories 104.2 calories, Carbohydrate 19.2 g, Cholesterol 28.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 34.7 mg, Sugar 15.5 g
THAI CHICKEN SATAY
Provided by Bryan Miller
Categories easy, quick, appetizer
Time 5m
Yield 1 serving
Number Of Ingredients 9
Steps:
- mix peanut butter, sesame oil, soy sauce, honey and milk in a small microwaveable bowl. Microwave until thoroughly heated, about 30 seconds (be careful not to overcook), then mix until smooth.
- Cut chicken into 1-inch-thick strips. Mix soy sauce and honey in small bowl. Coat chicken with mixture, discarding any excess. Microwave for 15 seconds. Sprinkle with sesame seeds, and serve with sauce.
Nutrition Facts : @context http, Calories 949, UnsaturatedFat 49 grams, Carbohydrate 70 grams, Fat 64 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 2691 milligrams, Sugar 59 grams, TransFat 0 grams
HASTY CHOCOLATE PUDDING
This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost.
Provided by Debra
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
- Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
- Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 40.3 g, Cholesterol 9.8 mg, Fat 3.4 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 52.3 mg, Sugar 31.1 g
ALMOND STRAWBERRY CHIA SEED PUDDING
This is a very quick pudding recipe with chia seeds. No cooking, no fuss, my kind of recipe in the summer. I add strawberry puree, raspberry puree, etc., depending on the availability of fresh fruit.
Provided by lucky
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 4h10m
Yield 4
Number Of Ingredients 5
Steps:
- Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
- Cover bowl with plastic wrap and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 37.2 g, Fat 6.3 g, Fiber 8.5 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 84.9 mg, Sugar 26.8 g
WARM CHOCOLATE ALMOND PUDDING
"When I get the urge for something creamy and chocolaty, I whip up this old-fashioned pudding with a touch of almond," Darlene Brenden writes from Salem, Oregon. "I like to eat it while it's warm with a dollop of whipped topping.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar, cocoa and cornstarch. Whisk in milk and egg. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from the heat; stir in extracts. Serve warm. Garnish with whipped topping.
Nutrition Facts :
WARM CHOCOLATE PUDDING WITH WHIPPED CREAM AND CHOCOLATE SHAVINGS
Steps:
- In a saucepan combine the sugar, cornstarch, salt, egg yolks and whisk the mixture until combined. Whisk in the milk, bring the liquid to a boil over moderate heat. Continue to simmer and whisk until thickened-about 1 minute. Pour the mixture into a bowl and whisk in the melted chocolate and vanilla. Divide the pudding among 4 stemmed glasses and garnish with the whipped cream and chocolate shavings. Serve garnished or accompanied by cookies.
WARM CHOCOLATE PUDDING ENCHILADAS WITH STRAWBERRY ALMOND SALSA
Provided by Bryan Miller
Categories quick, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Melt chocolate and butter over simmering water in top of a double boiler.
- Pour 1/2 cup of the milk into a medium-size bowl. Whisk in the cornstarch, cocoa and 1/4 cup of the sugar.
- In a medium-size saucepan over medium heat, scald remaining 3 cups of milk and 1/2 cup of sugar by heating to just under a boil, when it begins to foam. Remove from heat, and whisk hot liquid into the cornstarch mixture. Return to heat and, while constantly scraping bottom of pan with a whisk, cook until tiny bubbles boil up for 10 seconds, no more.
- Put eggs and egg yolks in a bowl. Whisking vigorously, slowly drizzle in one cup of hot liquid. Pour everything back into saucepan. Simmer until tiny bubbles boil up again, constantly scraping bottom of pan with a whisk. Stir in Kahlua. Strain pudding, and fold in the melted chocolate and butter. Cover with wax paper to prevent a skin from forming. Set aside for one hour. Refrigerate until chilled.
- To make enchiladas, first make the crepes. Put flour, cocoa, sugar, milk and eggs in the bowl of a food processor, or blender and run at high speed for one minute. Scrape down the sides, and run for another 10 seconds. Let batter rest in refrigerator for 30 minutes.
- Place a nonstick saute pan or crepe pan over medium-high heat for one minute. Remove it from heat and, holding it with one hand, pour 1/4 cup of the batter into it. Quickly tilt it so a thin film of batter coats pan's bottom. Return pan to heat, and cook for 1 to 2 minutes, or until the top looks set but not dry and you can lift crepe with a rubber spatula and then your fingers. (Cover your free hand with a paper towel to catch finished crepe.)
- Place crepes cooked-side-up on a sheet of waxed paper, and repeat with rest of batter. You should have 8 to 10.
- Preheat oven to 400 degrees. Lightly butter a cookie sheet.
- Place a crepe, cooked side up, on a dry work surface. Drop about 1/4 cup of pudding in the center. Spread it from side to side, leaving one-inch borders. Fold bottom edge over the center of the pudding. Next, fold the right side of the crepe back to the middle; repeat with the left side. Fold the last section toward the middle to make the enchilada. Repeat with remaining crepes. These may be prepared up to a day in advance.
- Place each enchilada, seam side down, on buttered pan. Bake for 5 to 7 minutes to warm them. Serve with strawberry almond salsa.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 25 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 14 grams, Sodium 134 milligrams, Sugar 54 grams, TransFat 0 grams
CHOCOLATE ENCHILADAS
These are delish! Very simple to make. They are so rich, that you may want to share half of it with someone else. I ate this at a local restaurant and had to ask for the recipe. They were so good, that I could hardly believe that they were so simple to make.
Provided by KaraRN
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chocolate bar on flour tortilla.
- Wrap by folding the side closest to you over the chocolate bar and fold in sides, roll up away from you making a burrito fold. Make sure they are folded tight so no chocolate will melt out of the sides when you are frying.
- Place enough oil to coat bottom of non stick skillet. Depending on size of skillet you use, is how much oil you need. Heat oil. I have an electric glass top stove, and I turned it up to medium heat to heat the oil, and then turned it down between medium and low. This may splatter grease so make sure no kiddios are near by!
- Fry each enchilada on each side to brown.
- Place on paper towels to absorb grease.
- Place on plate.
- Scoop ice cream on top.
- Drizzle chocolate syrup over top.
- Dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 195.9, Fat 16.7, SaturatedFat 3.4, Cholesterol 8.2, Sodium 70.5, Carbohydrate 10.7, Fiber 0.5, Sugar 5.8, Protein 1.4
CHOCOLATE ALMOND BREAD PUDDING
A slight twist on the traditional bread pudding. Almond flavor adds a really nice aroma.
Provided by raisedoncoffee
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
- Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
- Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 46.5 g, Cholesterol 136.5 mg, Fat 11.2 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 5 g, Sodium 264.4 mg, Sugar 29.4 g
HOT CHOCOLATE PUDDING
Make and share this Hot Chocolate Pudding recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In heavy saucepan, mix sugar, cocoa powder, flour and salt.
- gradually whisk in milk until smooth.
- Cook, whisking constantly, over medium-high heat for about 5 minutes or until boiling and thickened.
- Remove from heat; whisk in vanilla.
- Divide among custard cups or dessert dishes.
- Let cool to lukewarm or serve chilled.
Nutrition Facts : Calories 210.6, Fat 5.3, SaturatedFat 3.2, Cholesterol 17.1, Sodium 351.8, Carbohydrate 38, Fiber 1.9, Sugar 25.2, Protein 5.6
WARM CHOCOLATE PUDDINGS
These rich, chocolatey puddings have delicious, crunchy tops and custard-soft interiors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
- Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
- In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
- Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
- Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.
Nutrition Facts : Calories 329 g, Fat 26 g, Fiber 2 g, Protein 5 g
ENCHILADA SAUCE WITH CHOCOLATE
This is a great, authentic enchilada sauce, without tomato sauce.
Provided by Allrecipes Member
Categories Sauces
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
- Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.
Nutrition Facts : Calories 42.9 calories, Carbohydrate 6.1 g, Fat 2.2 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 34.6 mg, Sugar 1.7 g
STRAWBERRY ENCHILADAS
I found this recipe recently and thought it was delicious and unusual. Try this at your next Mexican meal, probably not authentic Mexican food, but a real conversation piece anyways.
Provided by MarieRynr
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the filling: Combine the cream cheese, sour cream, vanilla and powdered sugar in the bowl of a mixer; beat until fluffy. Set aside.
- To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan.
- Put the raspberries in mesh sieve and push them through with a wooden spoon.
- Be sure to scape off the puree clinging to bottom of the sieve. Add the raspberry puree to the mixture in the saucepan. Simmer for 8 minutes, until thickened to a sauce consistency. Remove from heat. Stir in the sliced strawberries.
- To assemble: Butter a 10 x 13-inch baking dish. Place about 2 rounded tablespoons of the filling down the center of each tortilla. Fold the sides over the filling. Place seam-side down in the baking dish. Assemble no more than 1 hour in advance so the tortillas don't become soggy.
- Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed.
- To serve: Place each enchilada on a dessert plate, pour a generous 1/4 cup of the sauce over each, then dust with powdered sugar.
Nutrition Facts : Calories 423.9, Fat 20, SaturatedFat 11.4, Cholesterol 50.9, Sodium 419.8, Carbohydrate 56.5, Fiber 6, Sugar 33.7, Protein 6.9
STICKY DATE PUDDING
Steps:
- Preheat oven to 350 degrees.
- Butter a 9-inch, high-sided baking pan.
- Place the dates in a saucepan, and cover with water. Bring to a boil, reduce to simmer and cook for three minutes. Add the baking soda, and set aside.
- In a bowl, cream one stick of butter, sugar and eggs, adding the eggs one at a time. Gently fold in the flour, the salt and 1/2 teaspoon vanilla extract. Slowly stir in the baking powder and 1/4 cup of the date cooking liquid, until the cake mixture resembles thick pancake batter. (Discard the rest.) Stir in the dates. Bake for 30 to 40 minutes, or until cooked in the center.
- Meanwhile, make the sauce by combining a stick of butter, 1/4 cup of heavy cream, the brown sugar and 1/2 teaspoon vanilla. Bring to a boil; reduce to simmer, and cook for three minutes.
- To serve, drizzle some of the sauce over the cake as it is cooling. Serve the rest of the sauce separately. Garnish with whipped cream if desired.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 22 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 337 milligrams, Sugar 33 grams, TransFat 1 gram
JO'S HAZELNUT CAKES
Provided by Bryan Miller
Categories dinner, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, sift together the flour, baking powder and salt.
- In a separate bowl, cream the butter and sugar with a mixer until light and fluffy. Add the eggs one at a time, beating after each addition.
- Add flour mixture while beating. Add the heavy cream 1/2 cup at a time. Add the almond extract. Remove batter from the machine and fold in the ground hazelnuts with a spatula.
- Brush the cake pans with the melted butter and dust with flour, shaking off the excess. The batter should be thick. Divide the batter evenly among the cake pans.
- Bake for 30 minutes or until done. Remove cakes from pans and cool on a wire rack. Serve with grappa mascarpone cream (recipe below).
Nutrition Facts : @context http, Calories 1068, UnsaturatedFat 15 grams, Carbohydrate 158 grams, Fat 36 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 18 grams, Sodium 1258 milligrams, Sugar 39 grams, TransFat 1 gram
CHOCOLATE & ALMOND PUDS WITH BOOZY HOT CHOCOLATE SAUCE
These make-ahead puds are easy, but look glamorous
Provided by James Martin
Categories Dessert
Time 35m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter 2 x 150ml dariole moulds, scatter in the flaked almonds so they stick to the base and sides and put on a small baking tray. Beat the butter, sugar, egg, flour, ground almonds and cocoa powder together, then divide between the moulds. Bake for 20-25 mins until a skewer comes out clean.
- Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.
- Carefully turn the cakes out of their moulds and sit on 2 plates (the same way up as they baked). Serve with vanilla ice cream, the hot chocolate sauce, espressos and a splash more Disaronno.
Nutrition Facts : Calories 1144 calories, Fat 92 grams fat, SaturatedFat 46 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.77 milligram of sodium
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