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Decadent Chocolate Pudding with Espresso Whipped Cream

Decadent Chocolate Pudding with Espresso Whipped Cream

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Serves 5

Decadent Chocolate Pudding
Yield about 2 1/2 cups590 ml
2 tablespoons cornstarch
2 cups470 ml whole milk
4 egg yolks
1/2 cup115 g of powdered sugar
8 oz.230 g semi-sweet chocolate, melted
1 1/2 teaspoons1 1/2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
1 teaspoon1 teaspoon Nielsen-Massey Pure Chocolate Extract
1/2 teaspoon1/2 teaspoon Nielsen-Massey Pure Coffee Extract

In a heavy saucepan, combine the cornstarch and milk. Bring to a boil over moderate heat, stirring constantly. Reduce heat to low and continue cooking 3 minutes, stirring constantly. Remove from heat and let cool.

In a small bowl, beat the egg yolks with powdered sugar until they are pale yellow and have thickened. Gradually pour into the cooled milk mixture. Place saucepan back onto low heat and cook for 5 minutes, stirring constantly. Do not let it simmer or boil. Remove from heat and then add melted chocolate, vanilla, chocolate and coffee extracts. Pour into individual serving bowls or ramekins. Chill 3-4 hours until set. Serve with Espresso Whipped Cream.

Espresso Whipped Cream
Yield about 1 cup240 ml
1 cup240 ml heavy whipping cream
2 teaspoons sugar
1 teaspoon1 teaspoon Nielsen-Massey Pure Coffee Extract

In a chilled bowl, combine all ingredients and whip with an electric mixer until fluffy. Serve with Decadent Chocolate Pudding.




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