Tuesday, August 30, 2011

Divine, but easy Chocolat Pudding

Okay! You know me well enough to know that I just can't stay away from the desserts. If they are chocolate all the better. I saw this recipe on Good Things Utah and had to try it because I couldn't believe how easy it is to make. I followed the recipe but my cream boiled over a little so I don't know if I had enough cream in it. That might be why it was a little thicker than regular pudding. I also used almond flavoring and it was really good but an little overbearing. I am going to try just vanilla next time. So, you just put everything in the blender, add boiling cream while you blend and voila!!! It turns into pudding and it cooks the raw egg in the process. So cool. I HOPE you will TRY it out because it really is unbelievable!

The ingredients are pretty simple and most of us have them hanging around the house in case a chocolate fix is required. I used semi-sweet chocolate chips because I love semi-sweet and that's what I had in my freezer. I think milk chocolate would be super yummy or maybe a mix of the two. Try your favorite and see what you think. Just a note, this pudding set up really thick. In fact it was like the middle of a truffle. If you let it sit out of the fridge for a few minutes before you serve, it should soften to more like a pudding. Hey if you love eating solid, creamy chocolate, why wait?

Put all the ingredients except the hot cream into your blender. Put the lid on and then start the blender. Add the boiling cream slowly through the little hole in the top and blend for a couple of minutes until well blended. When it's completely blended and creamy, pour into little bowls and chill for at least an hour.

When you are ready to eat, grab a spoon, add some cream and dig right in. This pudding is very very rich but so good you won't believe it. This is a must for anyone who is a choco-holic. Yummy to the max. Easy as can be and you will just not believe your tastebuds. Try it out.

Divine (But Easy!) Chocolate Pudding
by: Annette Lyon - Chocolate Never Faileth
1 C. whipping cream
1 C. chocolate chips
1 egg
1/4 C. sugar
1/4 tsp. salt
2 TBSP. amaretto flavoring or 1 TSP. almond extract

In a small saucepan, bring the whipping cream to a boil. (If you have a ³sure simmer² setting on your microwave, use that instead and set it for 15 seconds of simmering). While the whipping cream is heating, pour the remaining ingredients into a blender. Transfer the hot cream to a Pyrex measuring cup with a spout. Turn on the blender and very slowly drizzle the simmering cream in a thin stream into the blender. Let the mixture blend for another few seconds until smooth. Pour into a glass bowl or demitasse serving cups. Chill for at least an hour. Garnish with whipped cream and a chocolate-dipped strawberry. Or do what I do: grab a spoon and dig in

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