Best Barefoot Contessas Double Chocolate Pudding Recipes

DOUBLE CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
• Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

BAREFOOT CONTESSA'S DOUBLE CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed.
• On low speed, add the cornstarch, cocoa powder, and salt.
• Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture.
• Combine well, then pour the mixture back into the pan.
• Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened.
• If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.
• Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• Pour into serving bowls.
• Place plastic wrap directly on the top of the pudding (to prevent a skin on top of pudding), and chill thoroughly.

BROWNIE PUDDING

Steps:

• Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
• When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
• Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
• Allow to cool and serve with vanilla ice cream.

BAREFOOT CONTESSA'S HOT CHOCOLATE

Steps:

• Heat milk and half and half in a saucepan on medium heat to just below the simmering point.
• Remove the pan from the heat and add both types of chocolate.
• When they are melted, add the sugar, vanilla extract and espresso and whisk vigorously.
• Reheat gently and serve immedietly garnished with vanilla beans or cinnamon sticks.

DOUBLE-CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa, cornstarch and salt in heavy saucepan.
• Gradually add half of milk, whisking until mixture is smooth.
• Whisk in remaining milk.
• Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes.
• Continue to boil 1 minute longer, whisking constantly.
• Remove pudding from heat.
• Add chocolate and vanilla, whisk until chocolate melts and pudding is smooth.
• Divide between 2 dessert dishes.
• Cool puddings in freezer 20 minutes and serve.

CREAMY DOUBLE CHOCOLATE PUDDING

Steps:

• In a medium heavy-bottomed saucepan whisk together the sugar, cocoa, cornstarch and salt.
• Add in the half and half and whipping cream.
• set the saucepan over medium heat and cook whisking constantly until the mixture thickens and comes to a boil (this should take about 5 minutes).
• Remove from heat and add in vanilla and gently add in the milk chocolate chips and vanilla (do not mix completely) let stand for 5 minutes, the mix until the chocolate is completely mixed in (do not stir to much or the pudding will thin out).
• Divide the mixture into 3 or four small dessert dishes.
• Chill until cold (you might want to cover each dish with plastic wrap).

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
• Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.