Saturday, November 29, 2014

Saturday Recipe

I seem to be in a chocolate mood. So here’s another chocolate pudding. I have mentioned before that I don’t particularly like a hot chocolate drink but I have been reading how good it is for you and that it is full of antioxidants – more so than the much touted green tea. I found this one on MyRecipes.com. Of course all you Americans who have been stuffing yourselves on Turkey and Pumpkin Pie, not to mention all the other goodies available on a Thanksgiving table, will probably not be interested.

Outrageous Warm Double-Chocolate Pudding



6 servings
Source: Cooking Light

Custard layer:
1/4 cup sugar
1/4 cup egg substitute
1 cup plus 2 tablespoons evaporated fat-free milk
1 1/2 ounces semisweet baking chocolate (such as Hershey's), chopped
Cooking spray

Cake layer:
3 ounces dark-chocolate candy bar (such as Hershey's), chopped
1/3 cup sugar
1/3 cup egg substitute
1/4 cup applesauce
6 tablespoons frozen fat-free whipped topping, thawed

Preparation
Preheat oven to 325°.
To prepare custard layer, combine 1/4 cup sugar and 1/4 cup egg substitute, stirring well with a whisk. Cook the milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add semisweet chocolate, stirring until chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until almost set. Remove from oven; cool in pan 30 minutes. Remove ramekins from pan; drain water.
To prepare cake layer, place dark chocolate in a small glass bowl. Microwave at high 2 minutes or until almost melted; stir after 1 minute. Set aside. Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes). Add dark chocolate and applesauce; beat until well blended. Pour evenly over the custard layer. Place ramekins in baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan. Top each serving with 1 tablespoon whipped topping.

Have a great weekend
Jo_thumb[2]

14 comments:

  1. Your recipe looks absolutely delicious! I haven't had chocolate pudding in ages, and I love the idea of mixing it with applesauce! Thanks for coming through again, Jo!

    Julie

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    1. You're welcome Julie. It does sound good doesn't it?

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  2. Hi Jo - sounds a good alternative. I've never quite come to grips with chocolate and fruit - love them on their own, but not together ... no idea why - just me I guess. Pears and chocolate are always a good favourite ... but this I'm sure would make a brilliant alternative ...

    Cheers Hilary

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    1. Depends on the fruit for me. Matt isn't too keen on the idea of fruit and meat but I think it works very well for many dishes.

      Cheers to you too Hils.

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    1. No only hot chocolate Denise. Any other kind of chocolate I am in the front line. Hope your fabulous sounding meal went well on Thursday.

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  4. Looks good to me, Jo. Happy Weekend to you.

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  5. Hot chocolate is good for you? I assume it would be a 'real' hot cocoa product vs. Swiss Miss in the packets?

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  6. I would think the more genuine the better. Don't know much about Swiss Miss.

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  7. This sounds really good. Funny I've been craving apple sauce! Thank you, Jo.

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    1. It does sound delicious I agree.

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  8. Aloha Jo,

    While I would *never* have the patience to make this, I will think of you when I enjoy the bottle of wine I would have drank while making this desert/pudding thingy :)

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    1. Bottle of wine? What happened to the box?

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