Very cool. Very chocolatey.
Very perfect for summer dessert. Anytime dessert.
Whether stemmed or ramekin or tasting spoon.
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Meanwhile…enchant your patrons with chocolatey bliss…
Chocolate Pudding with Espresso Whipped Cream
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 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–
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 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
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.
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