EASY CHOCOLATE CUSTARD
A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.
Provided by moe's cookin'
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
- Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
- Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
- Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g
DOUBLE-DECK POT DE CRèME
Double-Deck Pot de Crème
Provided by BHG Test Kitchen
Time 6h25m
Number Of Ingredients 7
Steps:
- For dark chocolate layer, in a small heavy saucepan combine 1 cup of the cream, the dark chocolate, and 3 tablespoons of the sugar. Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens. Remove from heat. In a medium bowl lightly beat 2 of the egg yolks with a fork. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes. Stir in 1/2 teaspoon of the vanilla; cool slightly.
- Divide dark chocolate mixture evenly among eight 2- to 3-ounce glasses, dishes, pot de crème cups, or ramekins. Cover and chill for 2 hours or until firm.
- For white chocolate layer, in another small heavy saucepan repeat Step 1 using remaining cream, the white chocolate, and remaining sugar, egg yolks, and vanilla. Divide white chocolate mixture evenly among chilled glasses. Cover and chill about 4 hours or until firm. Garnish with white chocolate shavings, if desired.
CHOCOLATE SPONGE CUSTARDS
Unlike Basic Baked Custard, for sponge custards, egg whites are beaten separately and folded into the batter. During baking the batter separates, to form a creamy custard on the bottom with a sponge-cake-like top. Recipe is from incredibleegg.org.
Provided by Pinay0618
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- HEAT oven to 350°F Place six 6-oz. greased custard cups in 13 x 9 x 2-inch baking pan.
- BEAT egg whites with cream of tartar in mixer bowl with whisk attachment on high speed until stiff but not dry, just until whites no longer slip when bowl is tilted; remove to large bowl.
- BEAT egg yolks, milk, syrup, flour and vanilla in clean mixer bowl on high speed until smooth. Gently but thoroughly fold into beaten whites. Pour into custard cups, dividing evenly.
- PLACE pan on a rack in the center of a 350°F oven; pour very hot water into pan (Hot-Water Bath) to within 1/2 inch of top of cups. Bake until wooden pick inserted near center comes out clean, 30 to 35 minutes. Remove cups from water bath at once; cool on wire rack at least 10 minutes.
Nutrition Facts : Calories 133, Fat 4.2, SaturatedFat 2, Cholesterol 101.5, Sodium 68.2, Carbohydrate 17.7, Fiber 0.6, Sugar 8.5, Protein 5.6
DOUBLE CHOCOLATE PUDDING
Bittersweet chocolate and unsweetened cocoa powder are the dynamic duo behind this devilish indulgence.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h20m
Number Of Ingredients 9
Steps:
- Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
- Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.
- Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.
Nutrition Facts : Calories 516 g, Fat 28 g, Fiber 4 g, Protein 11 g
DOUBLE CHOCOLATE COOKIES
This recipe adapted from "Martha Stewart Living Holiday Cookies."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
- Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
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