CHOCOLATE AMARETTI PUDDINGS
A dream pudding that words can't explain. Make it for yourself and share it if you can!
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Dinner, Treat
Time 50m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put on a full kettle. Have a large roasting tin ready. Butter 10 squares of foil, each about 15 x 15cm. Butter 10 x 200ml mini pudding tins, dust with flour, then tap out the excess. Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
- Melt the butter and chocolate together in a pan, heating gently and stirring every so often. Set aside to cool. Meanwhile, put the eggs and sugar into a large bowl and whisk with electric beaters for 10 mins, or until the mix is thick and foamy and holds a trail for a few seconds.
- Mix the ground almonds, flour and baking powder together. Splash 1 tbsp amaretto over the biscuits. Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon. Follow with the flour mix, then work in the amaretto.
- Fill the tins one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 1cm gap between the top of the mix and the edge of the tins. Loosely scrunch a foil square over the top of each tin. Put the tins in the roasting pan and pour hot water around - it should come about halfway up the sides of the puddings. Bake for 30 mins, then insert a skewer into one; a few damp crumbs should stick to the skewer - you don't want the puds to be totally dry.
- Meanwhile, make the fudgy sauce. Melt all of the ingredients together in a heavy-based pan, stirring until the sugar dissolves. Set aside. Keep in the fridge for up to 2 days,then reheat on the hob or in the microwave on High for 1 min. To serve the puddings, turn onto plates and spoon over some of the sauce, allowing it to ooze over the edges. Sprinkle with shards of Salted almond brittle and serve straight away.
Nutrition Facts : Calories 805 calories, Fat 54 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 57 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.07 milligram of sodium
AMARETTO CHOCOLATE PUDDING
Provided by Michael Thompson
Categories Milk/Cream Chocolate Dessert Quick & Easy Amaretto Chill Bon Appétit Italy Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pour dry chocolate pudding mix into heavy saucepan. Add chopped semisweet chocolate. Gradually mix in milk and 6 tablespoons amaretto liqueur. Stir pudding over medium heat until chocolate melts and pudding comes to boil and thickens. Divide pudding equally among four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Whip cream, sugar and remaining 1 tablespoon amaretto liqueur in small bowl until stiff peaks form. Top chilled pudding with large dollop of whipped cream, then with raspberries and chocolate curls, if desired.
CHOCOLATE-AMARETTI PARFAITS
Steps:
- Melt 1 1/2 ounces finely chopped bittersweet chocolate in the microwave; let cool. Mix with 1 1/2 cups mascarpone cheese and 1/3 cup sugar. Layer in glasses with raspberries and crumbled amaretti cookies.
CHOCOLATE RICOTTA PUDDING
Soft and creamy ricotta can be used in appetizers, main dishes, and desserts like this chocolate pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 2
Steps:
- In a microwave-safe bowl, heat semisweet chocolate chips in 20-second intervals, stirring between each, until smooth.
- In a food processor, process 15 ounces part-skim ricotta cheese until smooth. Add chocolate; process until combined, scraping bowl as needed.
- Divide among four dishes. (Can be refrigerated, covered, up to 1 day; serve at room temperature.)
CHOCOLATE-ALMOND PUDDINGS WITH AMARETTI CRUMB TOPPING
Categories Chocolate Dairy Nut Dessert Low Fat Summer Bon Appétit Vegetarian Pescatarian Peanut Free Kosher
Yield Makes 4 Servings
Number Of Ingredients 7
Steps:
- Bring milk to simmer in heavy small saucepan. Whisk sugar, cocoa powder and cornstarch in heavy medium saucepan to blend. Gradually whisk in hot milk. Whisk over medium heat until mixture comes to boil, thickens and is smooth, about 4 minutes. Remove mixture from heat; let stand 2 minutes. Whisk in vanilla and almond extracts. Divide pudding among four 3/4-cup soufflé dishes or custard cups. Refrigerate until cold, about 2 hours. (Can be prepared up to 1 day ahead. Cover and keep refrigerated.) Sprinkle with crumbled amaretti and serve.
CHOCOLATE AMARETTI PUDDINGS
Make and share this Chocolate Amaretti Puddings recipe from Food.com.
Provided by Manami
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- PUDDINGS:.
- Heat oven to 180C/gas(356ºF)and put on a full kettle.
- Have a large roasting tin ready.
- Butter 10 squares of foil, each about 5 7/8 x 5 7/8". Butter 10 x 6 3/4 oz mini pudding pans, dust with flour, then tap out the excess.
- Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
- Melt the butter and chocolate together in a pan, heating gently and stirring every so often.
- Set aside to cool.
- Meanwhile, put the eggs and sugar into a large bowl and whisk with electric beaters for 10 mins, or until the mix is thick and foamy and holds a trail for a few seconds.
- Mix the ground almonds, flour and baking powder together.
- Splash 1 tbsp amaretto over the biscuits.
- Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon.
- Follow with the flour mix, then work in the amaretto.
- Fill the pans one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 3/8" gap between the top of the mix and the edge of the pans.
- Loosely scrunch a foil square over the top of each pan.
- Put the pans in the roasting pan and pour hot water around - it should come about halfway up the sides of the puddings.
- Bake for 30 mins, then insert a skewer into one; a few damp crumbs should stick to the skewer - you don't want the puds to be totally dry.
- SAUCE:.
- Meanwhile, make the fudgy sauce.
- Melt all of the ingredients together in a heavy-based pan, stirring until the sugar dissolves.
- Set aside.
- Keep in the fridge for up to 2 days,then reheat on the hob or in the microwave on High for 1 minute
- SERVE AND DECORATE:.
- Turn onto plates and spoon over some of the sauce, allowing it to ooze over the edges.
- Sprinkle with shards of salted almond brittle & chocolate curls.
- Serve right away.
Nutrition Facts : Calories 700.6, Fat 55, SaturatedFat 28.8, Cholesterol 172.9, Sodium 260.3, Carbohydrate 57, Fiber 8.4, Sugar 30.8, Protein 12.4
CHOCOLATE AMARETTI
These classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 92 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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