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.
6 servings
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]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDPnevHKyYc9ExcemMSbFp2PAz9nnBLM8nkI9Yj3mJfTki-KjhyphenhyphenficSZcJfV9hITRHSaXAWs8mvdiqEK0INfO4XVzc8oDvEs1pivT4zv9dY2QswyDMrZc_KTvvTcpeZe8gAF616WJ3d0/?imgmax=800 "Jo_thumb[2]")
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]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FGPTZitD-X-JV39mLmdJhkfD_Hf-gEFFYq9me9ynXBMutrvaH4NIEhNj3T3l2ZSD0g7rjslBUJtjDgeapkaLZG07LE8cIODJ34autf6lLdMwWj7Zx9ifDPiUdkRkdJ-mGCUhGQ6ybiU/s1600-h/Jo_thumb%25255B2%25255D%25255B4%25255D.png "Jo_thumb[2]"){kind=small}
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!
ReplyDeleteJulie
You're welcome Julie. It does sound good doesn't it?
DeleteHi 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 ...
ReplyDeleteCheers Hilary
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.
DeleteCheers to you too Hils.
Not interested in chocolate? Surely you jest.
ReplyDeleteNo only hot chocolate Denise. Any other kind of chocolate I am in the front line. Hope your fabulous sounding meal went well on Thursday.
DeleteLooks good to me, Jo. Happy Weekend to you.
ReplyDeleteMe too Ivy, and the same to you.
DeleteHot chocolate is good for you? I assume it would be a 'real' hot cocoa product vs. Swiss Miss in the packets?
ReplyDeleteI would think the more genuine the better. Don't know much about Swiss Miss.
ReplyDeleteThis sounds really good. Funny I've been craving apple sauce! Thank you, Jo.
ReplyDeleteIt does sound delicious I agree.
DeleteAloha Jo,
ReplyDeleteWhile 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 :)
Bottle of wine? What happened to the box?
Delete