Recipe: Ricotta Pudding with Chocolate

From Denny: Let's see, this is the best of both worlds! It has protein AND chocolate! Found this over at NBC. They just recently updated some chocolate recipes - finally! Too bad they didn't put a photo of this recipe. Guess I'll have to just salivate in my mind...

"Ricotta pudding with chocolate, orange zest and pistachios
Don’t have much time to cook a fancy meal? Try these easy, tasty options."

From: Fresco by Scotto Restaurant

Makes 4 to 6 servings

INGREDIENTS

1 1/4 cups heavy cream

1/2 cup powdered sugar

1 cup ricotta cheese

1/4 cup whole pistachios, chopped

1/4 cup chocolate, grated

Zest from 1 orange

2 teaspoons pure vanilla

1 teaspoon ground cinnamon

DIRECTIONS

1. Whip the heavy cream with the powdered sugar till firm and fluffy; do not overwhip.

2. Then, whip the ricotta separately for a few minutes.

3. Fold the heavy cream into the whipped ricotta and fold in the vanilla extract, chocolate, orange zest, and cinnamon.

4. Place in parfait or wine glasses and refrigerate.

Recipe: Coconut Chocolate Pudding

From Denny: OK, two of my favorites are coconut and chocolate in a happy marriage with me as the happy child enjoying the company of both! :) From 101 Cookbooks, she really outdid herself developing this awesome recipe. Any time you add a dry roasted ingredient to a dish it really kicks up the taste, in this case she used coconut flakes. Take a look at the rest of her site as there are varied recipes for everyone to enjoy!

Coconut Chocolate Pudding

"I used Scharffen Berger 62% semi-sweet chocolate in this pudding, I also did a batch with 70% - delicious. You can play around with a few of the variables here. For example, it might be fun to use one of the uniquely spiced Vosges chocolate bars in place of the straight semi-sweet. I used raz el hanout spice blend here - but you should feel free to experiment with your favorite curry spice blend. If you want to use regular or low-fat milk in place of the coconut milk, give it a go. For a more pronounced coconut flavor, you might want to add a small splash of coconut extract."

Ingredients:

1 14-ounce can of coconut milk (lite is fine), divided

3 tablespoons sugar

scant 1/4 teaspoon salt

1/4 cup arrowroot powder, sifted

1 teaspoon raz el hanout spice blend or curry powder, (optional)

3 tablespoons alkalized dutch-cocoa powder, sifted

1 3.5-ounce bar semi-sweet chocolate, chopped

1 teaspoons vanilla extract

1/4 cup coconut flakes, toasted in a dry skillet


Directions:

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.

While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting.

Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth.

Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a tiny pinch of spices (or curry powder).

Serves four. (From Denny: Like 4 people would even get the chance in my house!)

Recipe: Chocolate Cornbread Pudding with Whiskey Sauce

Image by RIPizzo via Flickr

From Denny: Here is an unusual recipe using chocolate in a pudding! What a delightful site: best-chocolate-recipes.

It's well known often the best cooks for centuries have been the African-Americans of the American Deep South. Sadly, this wonderful tradition of soul cooking was born out of slavery. The best of those tragic times endures, coming down to us through history. What endures is their sense of innovation, trying unusual combinations and perfecting those recipes for home cooking, becoming family favorites.

Part of what Louisiana is known for is the French tradition of using up leftovers as good ingredients for the next dish. Leftover cornbread is usually just reheated or pan-fried in a little butter (clarified butter at our house for cholesterol reasons). But this is certainly a new and wonderful twist! And with chocolate! Does life get any better? :) Enjoy!

This Chocolate Cornbread Pudding is served with Whiskey Sauce.

Tip: For a healthier, and lighter pudding, use two cups of milk instead of half and half.

Ingredients:

4 beaten eggs

1 cup of brown sugar

1 cup milk

1 cup cream

1 tablespoon vanilla

6 pieces day-old cornbread cut into cubes

1 cup mini chocolate chips

Directions:

Preheat oven to 325 F.

Mix all ingredients together, but save 2/3 cup of chocolate chips. Allow mixture to sit for half an hour until the liquid has softened the cornbread. Pour into a greased baking dish. Sprinkle the remainder of the chocolate chips on top. Bake until firm. Check after about 40 minutes.

Whiskey Sauce

½ cup melted butter

1 cup sugar

1 well beaten egg

1 ½ cups heavy cream

¼ cup whisky, or more as desired

Melt butter and sugar in saucepan over low heat. Stir often. Add one beaten egg. Stir. Remove from heat and cool. Add whisky and cream. Beat until light. Chill for one hour before serving.

Serve chocolate cornbread pudding recipe soul food warm or cold, with sauce. Enjoy.