Best Chocolate Rum Pudding With Candied Violets Recipes

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CHOCOLATE RUM DESSERT



Chocolate Rum Dessert image

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

6 ounces semisweet chocolate morsels
3 eggs, separated
2 tablespoons light rum
1/4 teaspoon almond extract
1/4 teaspoon ground nutmeg
whipped cream, for garnish
chocolate curls, for garnish

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

CRAIG CLAIBORNE'S RUM CHOCOLATE DESSERT



Craig Claiborne's Rum Chocolate Dessert image

Make and share this Craig Claiborne's Rum Chocolate Dessert recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 1/2 tablespoons unsifted all-purpose flour
3/4 cup sugar
5 ounces semisweet chocolate
1 teaspoon dry instant coffee
2 tablespoons boiling water
6 ounces sweet butter, at room temperature
1/4 cup dark rum
6 large eggs, separated
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons strained powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • Position oven rack 1/3 up from the bottom of the oven; preheat to 350°.
  • You will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
  • Cut a round of wax paper to fit the bottom.
  • Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
  • Shake a bit of flour into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
  • Sift the flour and sugar together; set aside.
  • Place chocolate in the top of a large double boiler over hot water on medium heat.
  • Dissolve the coffee in the boiling water and pour over the chocolate.
  • Cover the pot and leave until the chocolate is melted.
  • Remove the top of the double boiler and stir well with a wire whisk until smooth.
  • With the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
  • Gradually whisk in the dry ingredients and then the rum.
  • Add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
  • Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
  • In two or three additions fold the whites into the chocolate.
  • Pour the mixture into the prepared pan; smooth the top.
  • Place prepared pan in a larger but not deeper pan, and pour in hot water to reach e cut AWhipped Cream: whip the ingredients until they are stiff enough to hold a shape when spread over the cake.
  • With a small metal spatula first cover the sides of the cake and then the top.
  • Additionally, may decorate with chocolate curls or with candied violets or rose petals.
  • May refrigerate, if needed before serving.

Nutrition Facts : Calories 512.4, Fat 41.3, SaturatedFat 24.7, Cholesterol 245.1, Sodium 143.4, Carbohydrate 30.6, Fiber 3.1, Sugar 21.2, Protein 8.3

CHOCOLATE RUM PUDDING



Chocolate Rum Pudding image

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

1 large egg yolk
1 tablespoon plus 1/2 teaspoon sugar
1 1/2 teaspoons all-purpose flour
1/3 cup whole milk
6 tablespoons chilled heavy cream
1 1/2 oz fine-quality bittersweet chocolate (not unsweetened)
1 to 2 teaspoons dark rum
1/4 teaspoon instant-espresso powder (optional)

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.

VIOLET FEMMES



Violet Femmes image

Provided by Food Network

Number Of Ingredients 6

3/4 ounce Grey Goose Orange
1/2 ounce Crem de Violette
1/4 ounce St. Germain
3 ounces champagne
2 dashes orange bitters
2 dash lavender bitter

Steps:

  • Combine all ingredients in a mixing glass with ice. Stir and strain over fresh ice with a highball glass.

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