Spiced Chocolate Pudding Recipes

Steps:

• Generously grease 8 half-cup ramekins liverally with butter.
• Pour the chocolate into a food processor and then add the butter and sugar and pulse until the ingredients are combines and then add the remaining ingredients and plus until they form a mass.
• Fill the ramekins to 3/4 full and cover with plastic wrap or tie baking paper on with cooking string.
• Cook the puddings 4 at a time at 100 per cent for 90 seconds.
• Pierce the plastic or paper and stand for a minute before serving with cream and chocolate sauce.

Steps:

• Preheat the oven to 350 degrees. Grease a 6-cup loaf pan (9 1/4 by 5 1/4 by 2 3/4) with the butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally. Pour half the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Top with the spiced cream.
• Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg, and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.

Steps:

• Make the pudding according to the package instructions. Add the cinnamon, orange zest, and red pepper flakes before chilling in a large trifle dish. Before serving, sprinkle the top with chopped Candied Orange Peel.
• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water 2 more times.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.

Steps:

• Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, the milk, cinnamon sticks, chiles, and vanilla bean and seeds to a simmer over medium-high heat. Remove from heat, cover, and let stand for 30 minutes.
• Place milk chocolate and bittersweet chocolate in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
• Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow, steady stream. Whisk in bourbon.
• Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally to submerge.
• Preheat oven to 350 degrees. Divide bread and custard among prepared cups. Sprinkle generously with raw sugar.
• Place cups in a roasting pan, and add enough boiling water to reach halfway up sides of cups. Carefully transfer to oven, and bake until puddings are just set, 25 to 30 minutes. Transfer cups to a wire rack, and let cool for 15 minutes.
• Just before serving, beat remaining 1 cup cream with the sour cream and confectioners' sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream, and garnish with ground cinnamon and chocolate curls.