RECIPES WITH WHITE CHOCOLATE PUDDING RECIPES

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CHOCOLATE PUDDING RECIPE | REE DRUMMOND | FOOD NETWORK



Chocolate Pudding Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

24 chocolate sandwich cookies
4 tablespoons salted butter, melted
1 1/2 cups sugar
1/4 cup cornstarch 
1/4 teaspoon salt 
3 cups whole milk 
4 large egg yolks 
6 1/2 ounces bittersweet chocolate, broken into pieces 
2 tablespoons salted butter 
2 teaspoons vanilla extract 
1 cup whipped cream, for topping 

Steps:

  • For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
  • For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the chocolate, butter and vanilla and stir until everything is beautifully combined.
  • Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with whipped cream!

CHOCOLATE PUDDING RECIPE | REE DRUMMOND | FOOD NETWORK



Chocolate Pudding Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

24 chocolate sandwich cookies
4 tablespoons salted butter, melted
1 1/2 cups sugar
1/4 cup cornstarch 
1/4 teaspoon salt 
3 cups whole milk 
4 large egg yolks 
6 1/2 ounces bittersweet chocolate, broken into pieces 
2 tablespoons salted butter 
2 teaspoons vanilla extract 
1 cup whipped cream, for topping 

Steps:

  • For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
  • For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the chocolate, butter and vanilla and stir until everything is beautifully combined.
  • Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with whipped cream!

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