Warm Chocolate Almond Pudding Recipes

Steps:

• Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
• Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.

Steps:

• In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

Steps:

• In a saucepan, combine sugar, cocoa and cornstarch. Whisk in milk and egg. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from the heat; stir in extracts. Serve warm. Garnish with whipped topping.

Steps:

• In a large saucepan, combine the sugar, cocoa powder, salt and warm water. Whisk to blend and bring to a gentle simmer over medium heat. Remove from the heat and stir in the chocolate, 1 cup heavy cream and 1 cup of the milk. Stir to blend and bring the mixture back to a gentle simmer on low heat.
• Meanwhile, in a small bowl, combine the cornstarch and the remaining 1/4 cup of milk until the mixture is smooth. Stir the cornstarch into the simmering chocolate mixture and continue cooking it over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. From time to time, use a whisk to blend the pudding and assure that it is not sticking to the bottom or sides and scorching as it cooks. Remove from the heat. Taste and add the vanilla and rum. Pour the pudding into a large bowl (or, if preferred, individual coffee cups) and cover tightly with plastic wrap so a skin doesn't form on top of the pudding. The plastic wrap should directly touch the top of the pudding in the bowl or cups. Refrigerate for a few hours or overnight.
• In a medium bowl whisk the cream until thick. Alternatively, use the electric mixer fitted with the whisk attachment. Whisk in the sugar and vanilla until blended. Taste for sweetness and refrigerate until ready to use.
• When ready to serve, heat the oil in a medium skillet over low heat. When the oil begins to smoke lightly, add the almonds. Cook them, stirring, from time to time, until they turn golden brown, about 2 minutes. Use a slotted spoon to transfer them from the skillet to a paper towel or a kitchen towel to drain off excess oil. Season with salt, to taste.
• Remove the pudding from the refrigerator, discard the plastic wrap and sprinkle with the almonds. Top with dollops of the whipped cream or serve the cream on the side. Serve immediately.

Steps:

• Position rack in center of oven and preheat to 350 degrees.
• Coat an 8x8 baking pan with cooking spray.
• In a large bowl, combine 2/3 cups of the sugar, all the flour, salt, and baking powder.
• Stir well to blend.
• Whisk in the oil, milk, and both extracts.
• Batter will be stiff.
• Scrape batter into oiled pan and smooth on top.
• In a small bowl, stir together the cocoa and remaining 2/3 cup sugar.
• Sprinkle this over the batter.
• Pour the boiling water over the batter, do not stir!
• Bake 25 to 35 minutes, or until top of cake looks crisp and crackled.
• Cool on a wire rack for 5 minutes.
• Serve warm.

Steps:

• Butter and flour 6 individual ovenproof bowls, about 2/3 cup capacity. Set on a baking sheet and spoon 1 tbsp corn syrup into each of the molds (this will become the sticky topping). Set aside.
• Remove the pits from the dates and chop them into small pieces. Place in a bowl and add the sherry and just enough boiling water to cover. Let soak for 10 minutes.
• Preheat the oven to 375°F (convection oven to 375°F). Cream the butter and sugar together either by hand or using an electric mixer until soft, light, and creamy. Add the eggs, one at a time, beating well after each addition. (The mixture may appear to separate at this point, but it will come back together.)
• Sift together the flour, salt, and baking powder, combine with the ground almonds, and fold into the batter with the orange zest. Squeeze out the excess moisture from the dates, add to the mixture, and stir well to combine.
• Divide the batter among the ovenproof bowls, filling them no more than two-thirds full. Bake until well risen, golden, and springy to the touch, 20 to 25 minutes.
• To unmold, run a small knife around the inside of each mold and invert the pudding onto a warm plate. Serve the little desserts at once, either on their own or, as I prefer, with a dollop of cream.

Steps:

• Preheat the oven to 350°. Spray a 9-inch square baking pan with nonstick spray.
• Combine the flour, granulated sugar, the 1/3 cup of cocoa powder, the baking powder, espresso powder, baking soda, and salt in a large bowl. Make a well in the center, and pour in the milk, melted butter, and vanilla. Stir just until blended; spoon the batter evenly into the pan.
• Combine the brown sugar and additional 1/4 cup cocoa powder in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.
• Tip: Serve this fudgy favorite with a scoop of vanilla or coffee fat-free frozen yogurt; 1/2 cup with each serving will increase the points by 2.

Steps:

• Melt chocolate and butter over simmering water in top of a double boiler.
• Pour 1/2 cup of the milk into a medium-size bowl. Whisk in the cornstarch, cocoa and 1/4 cup of the sugar.
• In a medium-size saucepan over medium heat, scald remaining 3 cups of milk and 1/2 cup of sugar by heating to just under a boil, when it begins to foam. Remove from heat, and whisk hot liquid into the cornstarch mixture. Return to heat and, while constantly scraping bottom of pan with a whisk, cook until tiny bubbles boil up for 10 seconds, no more.
• Put eggs and egg yolks in a bowl. Whisking vigorously, slowly drizzle in one cup of hot liquid. Pour everything back into saucepan. Simmer until tiny bubbles boil up again, constantly scraping bottom of pan with a whisk. Stir in Kahlua. Strain pudding, and fold in the melted chocolate and butter. Cover with wax paper to prevent a skin from forming. Set aside for one hour. Refrigerate until chilled.
• To make enchiladas, first make the crepes. Put flour, cocoa, sugar, milk and eggs in the bowl of a food processor, or blender and run at high speed for one minute. Scrape down the sides, and run for another 10 seconds. Let batter rest in refrigerator for 30 minutes.
• Place a nonstick saute pan or crepe pan over medium-high heat for one minute. Remove it from heat and, holding it with one hand, pour 1/4 cup of the batter into it. Quickly tilt it so a thin film of batter coats pan's bottom. Return pan to heat, and cook for 1 to 2 minutes, or until the top looks set but not dry and you can lift crepe with a rubber spatula and then your fingers. (Cover your free hand with a paper towel to catch finished crepe.)
• Place crepes cooked-side-up on a sheet of waxed paper, and repeat with rest of batter. You should have 8 to 10.
• Preheat oven to 400 degrees. Lightly butter a cookie sheet.
• Place a crepe, cooked side up, on a dry work surface. Drop about 1/4 cup of pudding in the center. Spread it from side to side, leaving one-inch borders. Fold bottom edge over the center of the pudding. Next, fold the right side of the crepe back to the middle; repeat with the left side. Fold the last section toward the middle to make the enchilada. Repeat with remaining crepes. These may be prepared up to a day in advance.
• Place each enchilada, seam side down, on buttered pan. Bake for 5 to 7 minutes to warm them. Serve with strawberry almond salsa.