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Chocolate Pudding With Amaretto Whipped Cream

Ingredients:
For the Pudding:
• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 cups whole milk
• 1 vanilla bean (or substitute 1 teaspoon of vanilla extract)
• ¼ cup bittersweet or semisweet chocolate chips
• 1 tablespoon vanilla extract
• 1 tablespoon butter
• 1/8 teaspoon salt

For the Amaretto Cream:
• 1 cup heavy cream
• 2 tablespoons confectioners sugar
• 1/4 teaspoon almond extract

1/4 cup Amaretto Cookies, crumbled, for garnish

Directions:
Make the pudding:
Place milk in a saucepan and bring to a simmer. Split the vanilla bean lengthwise, scrape the seeds into the milk. Remove from heat and let steep for 15 minutes.
Whisk the sugar and cornstarch and salt in a saucepan (can also use double boiler). Whisk in the milk and stir constantly for 15-20 minutes, until thick. Add the chocolate and continue stirring until melted, a few minutes. Remove from heat and stir in the butter and salt. Stir until butter is melted and incorporated.
Divide pudding among 4-6 ramekins or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.

Meanwhile, make the Amaretto cream: Whip the cream with the sugar and almond extract in a bowl until it just holds soft peaks. Serve with the pudding with a dollop of Amaretto Cream and topped with crumbled Amaretto cookies.

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