Chocolate Almond Mousse
3/4 cup milk
4 large eggs
1/4 cup granulated sugar
1 (6-ounce) package semisweet chocolate pieces
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons slivered almonds
In medium saucepan, stir together milk, eggs and sugar until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat.
Stir in chocolate and flavorings until chocolate is melted.
Spoon into 8 pot de creme cups or 1/4 cup dessert dishes. Sprinkle with almonds. Refrigerate several hours or overnight.
Makes 8 servings.
Microwave Method: In small bowl, stir together eggs and sugar until thoroughly blended. In 1 cup liquid measure, cook milk on full power until bubbles form at edges, about 2 1/2 minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 3 to 4 minutes. Continue as above.
Chocolate Delight Recipe
A popular chocolate layered dessert with pudding, a graham cracker crust, sweetened cream cheese, and whipped topping.
Ingredients:
1 package graham cracker crust mix
8 ounces cream cheese, softened
1 cup confectioners' sugar
1 cup non-dairy whipped topping
1 package vanilla instant pudding
1 package chocolate instant pudding
3 cups milk
Preparation:
Make crust according to package directions and press into the bottom of a 9 x 13 x 2-inch pan. Bake at 350 degrees just a few minutes. Mix cream cheese, sugar and whipped topping and pour over crust. Mix puddings and milk and pour over cheese layer. Dot with additional whipped topping. Chill.
Chocolate pudding
Ingredients:
3 squares unsweetened chocolate (3 ounces)
3 cups milk
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 teaspoons vanilla extract
Preparation:
In a saucepan, cook 2 2/3 cups of the milk with chocolate, stirring until chocolate is melted and milk is scalded. Mix cornstarch, sugar and salt; stir in remaining 1/3 cup milk. Add to scalded milk and chocolate mixture and cook over low heat, stirring constantly, until thickened and smooth. Continue cooking for about 5 minutes to thoroughly cook cornstarch. Cool slightly; stir in vanilla and pour into serving dishes. Chocolate pudding recipe serves 6.
3/4 cup milk
4 large eggs
1/4 cup granulated sugar
1 (6-ounce) package semisweet chocolate pieces
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons slivered almonds
In medium saucepan, stir together milk, eggs and sugar until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat.
Stir in chocolate and flavorings until chocolate is melted.
Spoon into 8 pot de creme cups or 1/4 cup dessert dishes. Sprinkle with almonds. Refrigerate several hours or overnight.
Makes 8 servings.
Microwave Method: In small bowl, stir together eggs and sugar until thoroughly blended. In 1 cup liquid measure, cook milk on full power until bubbles form at edges, about 2 1/2 minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 3 to 4 minutes. Continue as above.
Chocolate Delight Recipe
A popular chocolate layered dessert with pudding, a graham cracker crust, sweetened cream cheese, and whipped topping.
Ingredients:
1 package graham cracker crust mix
8 ounces cream cheese, softened
1 cup confectioners' sugar
1 cup non-dairy whipped topping
1 package vanilla instant pudding
1 package chocolate instant pudding
3 cups milk
Preparation:
Make crust according to package directions and press into the bottom of a 9 x 13 x 2-inch pan. Bake at 350 degrees just a few minutes. Mix cream cheese, sugar and whipped topping and pour over crust. Mix puddings and milk and pour over cheese layer. Dot with additional whipped topping. Chill.
Chocolate pudding
Ingredients:
3 squares unsweetened chocolate (3 ounces)
3 cups milk
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 teaspoons vanilla extract
Preparation:
In a saucepan, cook 2 2/3 cups of the milk with chocolate, stirring until chocolate is melted and milk is scalded. Mix cornstarch, sugar and salt; stir in remaining 1/3 cup milk. Add to scalded milk and chocolate mixture and cook over low heat, stirring constantly, until thickened and smooth. Continue cooking for about 5 minutes to thoroughly cook cornstarch. Cool slightly; stir in vanilla and pour into serving dishes. Chocolate pudding recipe serves 6.
