Cool, Sweet, Simple…and Chocolatey!

Sweet and simple.
Deliciously decadent.
Very cool.  Very chocolatey.
Very perfect for summer dessert.  Anytime dessert.
Perfect presentations.
Whether stemmed or ramekin or tasting spoon.
The Menu Shoppe has it covered…
Great menu ideas deserve a great menu cover.
Have your dessert menu covers been refreshed recently?
Or custom-sized for extra ambiance?
Why not review our product portfolio for more great ideas?
Meanwhile…enchant your patrons with chocolatey bliss…
Chocolate Pudding with Espresso Whipped Cream
1/4 cup + 2 tablespoons sugar
2 tablespoons cornstarch
1 tablespoon + 1 teaspoon instant espresso powder
2 cups whole milk
1 cup bittersweet or semisweet chocolate morsels or chips
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup chilled heavy whipping cream
Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
Using electric mixer, beat cream, remaining
2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.
Nutritional analysis:  331.50 calories (kcal), 54.9 % calories from Fat, 20.22 g fat, 12.22 g saturated fat, 40.30 mg cholesterol, 37.31 g carbohydrates, 1.68 g dietary Fiber, 31.68 g total sugars, 35.64 g net carbohydrates, 4.28 g protein.
Try a coco-rum and coconut trim.
Chocolate Rum Pudding
1 large egg yolk
1 tablespoon + 1/2 teaspoon sugar
1 1/2 teaspoons all-purpose flour
1/3 cup whole milk
6 tablespoons chilled heavy cream
1 1/2 oz fine-quality bittersweet chocolate–
(not unsweetened)
1 to 2 teaspoons dark rum
1/4 teaspoon instant-espresso powder (optional)
Vigorously whisk together yolk, 1 tablespoon sugar, flour, and a pinch of salt until well blended. Heat milk and 3 tablespoons cream in a small heavy saucepan until hot but not boiling. Add about one third of hot milk to yolk mixture in a slow stream, whisking constantly. Add remaining milk, whisking, then transfer to saucepan. Bring to a simmer, whisking constantly, then continue to simmer, still whisking constantly, until thickened, about 1 minute. Remove from heat and add chocolate, rum (to taste), and espresso powder if using. Let stand until chocolate is melted,
about 30 seconds, then whisk until smooth. Transfer to a glass and chill, covered, at least 30 minutes to cool quickly to room temperature. Just before serving, vigorously whisk remaining 3 tablespoons cream with remaining 1/2 teaspoon sugar in a small bowl until it holds soft peaks.
Top pudding with whipped cream.
Great for pudding pies or tarts too.
Chocolate Hazelnut Pudding
2 tablespoon cornstarch
2 cups 2% milk
3 ounces gianduja (hazelnut-flavored dark chocolate), broken into small pieces
*NOTE: or substitute  1/4 cup Nutella
+ 3 1/2 tbs cornstarch
2 tablespoon sugar
1/8 teaspoon salt
Stir cornstarch with 1/2 cup of the milk in a bowl until cornstarch completely dissolves. Heat remaining 1 1/2 cups milk, chocolate, sugar and salt in a small saucepan over medium-low heat, whisking occasionally, until chocolate melts. Raise heat to medium; cook, whisking occasionally, until almost boiling (steam will rise from the surface).
Stir cornstarch-milk mixture again until smooth; add to saucepan in a thin stream, constantly whisking. Bring pudding to a simmer, continuing to whisk. Simmer, constantly whisking,
1 1/2 minutes more. Pour pudding into a bowl or four 5-ounce cups; press plastic wrap against the surface of pudding to prevent a skin from forming. Refrigerate at least 2 hours. Serve cold.
Nutritional analysis:  229 calories, 11.8 g fat
(5 g saturated), 0.5 g fiber, 24.3 g carbs, 6.5 g protein
A tasty twist…
Chocolate Malt Pudding
1/4 cup malted-milk powder, such as Ovaltine
5 tablespoons sugar
2 1/2 cups half-and-half
4 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
8 malted-milk ball candies, crushed
Whisk together malted milk powder, sugar and cornstarch in a medium size saucepan. Whisk in 1/2 cup half-and-half until mixture is smooth. Add remaining half-and-half and cook over medium heat, whisking constantly, until mixture thickens and begins to boil,
2 to 3 minutes. Remove pan from heat and whisk in chocolate, until smooth. Whisk in vanilla. Spoon pudding into 4 dessert dishes. Serve warm, sprinkling each dish with some crushed malt candies. Or, if serving cold, scrape pudding into a large bowl, press a piece of plastic wrap onto pudding surface, and refrigerate for up to 1 day. Just before serving, divide pudding among
4 dessert dishes and sprinkle crushed malt candies on top.
If it’s on the menu…
the Menu Shoppe has it covered.
America’s leading source for restaurant menu jackets.
This entry was posted in chocolate, desserts, menu shoppe product portfolio, National Food Holiday, patisserie, presentation and tagged , , , , , . Bookmark the permalink.

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