An Easy Chocolate Valentine’s Day Dessert– Homemade Chocolate Pudding

Today is Valentine’s Day.  In celebration of this romantic holiday, I made homemade chocolate pudding that we will have for dessert after a delicious home cooked meal.  It’s not fancy; it’s just good.

If you don’t like the sound of some of the ingredients that are listed on the packages of store-bought pudding, have no fear!  You will most certainly recognize each of the ingredients that go into this delicious, easy to make, creamy and chocolaty pudding.

I found this recipe at the Taste of Home

The only thing I changed? I omitted 1 teaspoon of vanilla.  And next time, I’d cut the sugar by 1/4 cup.  It is a tad bit to sweet in my opinion. 

I opted to serve the pudding individually so I used my mini glasses from Libbey Glass. I think these glasses make desserts look so much more fancy (even when they aren’t). 

This recipe makes a generous amount of pudding so I am planning on making homemade cream puffs and filling them with it.  Stay tuned…

Happy Valentine’s Day!

I’m linking this post up at The Novice Garden’s Fiesta Friday #3.  If you get a minute, check out all of the other great posts that have been shared there this week.  And please join in!

Holy Cow Parfaits

Milk Chocolate, dark chocolate, mocha, heavy cream, and Kahlua makes this the ultimate dessert.  Or as I’ve named it; the Holy Cow Parfait.  Just you wait and see!

Last month, I wrote a post which I ended up titling Skinny Mini’s.  Yes dear friends, it was a mini dessert that you could conceivably consider a no-guilt necessary dessert.  Sugar-free gelatin, a mini vanilla shortbread bite, and a tiny dollop of Mascato infused whipped cream starred in that show.  A perfect ending to a heavy meal; most definitely. 

This month however, I wanted to get away from the skinny.  I wanted a dessert that was rich, creamy, and delectably smooth.  And that’s how the Holy Cow Parfait came to be.  I decided to serve this parfait in my (oh, so cute) Just Desserts Square Mini Dishes, and my Just Dessert Parfait Dishes that I received from my friends at Libbey Glass.

So, are you ready for The Holy Cow Parfait??

Kahlua Milk Chocolate Pudding (Holy Cow Parfait)

1/2 c. sugar

2 tbsp. cornstarch

1/4 tsp. salt

2 c. skim milk

1/2 c. milk chocolate chips, chopped fine

1 egg, beaten

1 tsp. margarine

1 tbsp. Kahlua

In a medium saucepan combine sugar, cornstarch, and salt.  Stir in milk and milk chocolate; cook over medium heat until thick and bubbly.  Cook for 2 minutes more.  Remove from heat and gradually add 1 cup of hot milk mixture to the beaten egg. 

Return all mixture back into saucepan and cook for about 2 minutes more.  Remove from heat;  stir in margarine and Kahlua.  Transfer hot pudding into dessert dishes and place in the refrigerator while you prepare whipped cream.

Mocha Whipped Cream

1 c. heavy whipping cream

1 tsp. instant coffee granules

1/2 tsp. sugar

2 tbsp. dark chocolate, chopped fine (one tbsp. for the whipped cream; one for garnish)

In a refrigerated metal bowl, add whipping cream, instant coffee, sugar, and 1 tbsp. of chopped chocolate.  Beat with electric mixer until whipped cream is formed.   Transfer from bowl into a pastry bag and refrigerate for about 10 minutes.

Remove dessert glasses with pudding, and pastry bag filled with whipped cream, from the refrigerator.  Place whipped cream on top of each dish of pudding.  Sprinkle chopped dark chocolate on top of whipped cream as garnish.  Return to refrigerator until ready to serve.

Makes about 12 mini desserts.

I am really smitten with this dessert because the milk chocolate makes the pudding sweeter, while the whipped cream topping has a slightly bitter taste garnered from the instant coffee.  The two pair perfectly when you take a spoonful that has a little of both on it.

Have you ever made mini desserts?   If you were going to make one of these two desserts, which would you choose?  The Skinny Mini or the Holy Cow Parfait?

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Skinny Mini’s

I have a proclamation to make.  I have fallen head over heels for mini desserts.  And let me tell you why – they are so stinkin cute, you can eat more than one and NOT feeling guilty, and they are darn tasty. 

I recently received some mini dessert dishes from Libbey Glass and I’m going to put them to the test.  I wanted to blossom my creativity a little and these little beauties have given me the incentive to do just that.

The first dessert I came up with is made with sugar-free raspberry gelatin.  HOLD ON!  DON’T LEAVE!  You are going to want to see this, even if it’s just out of curiosity.   

I wanted my first mini dessert to be simple, low calorie, and for a more mature audience.  Wait until you see how I adultified (new word) it.   

Please allow me to introduce … Skinny Mini’s.  A raspberry (sugar-free) gelatin topped with Mascato infused whipped cream and mini vanilla shortbread bites.

As for the taste, I ate three of them just while I was taking pictures.  When I made that announcement to my husband he laughed at me and tried to tell me that making mini’s means you ration yourself.   Nah… I don’t think so.  Not when you are talking about sugar-free gelatin, a tiny dollop of whipped cream, and a bite sized shortbread cookie I quickly retorted. 

To make Skinny Mini’s you will need (per my suggestion) one box of twelve Libby Flare Dessert Dishes and mini spoons (they are sold as a package). 

You will also need one small box of sugar-free raspberry gelatin.  Prepare the gelatin following the instructions on the box and divide it equally into the dessert glasses.  Refrigerate until firm.

Mini Vanilla Shortbread Bites

1 stick of chilled margarine

1/4 c. granulated sugar

2 tsp. vanilla extract

1 c. all-purpose flour, sifted

Preheat oven to 325 degrees.

Lightly spray a baking sheet with non-stick cooking spray, and line with parchment paper.

In a large bowl, add margarine, sugar, and vanilla. Beat with electric mixer until creamy. Add sifted flour, and mix until batter holds together. Spread batter onto prepared baking sheet making a square about 5”x 5”. Bake for about 15 minutes, or until toothpick comes out clean when inserted into the center.  Remove from oven and cool slightly.  Use a mini cookie cutter to cut baked cookie dough; set aside.

Mascato Infused Whipped Cream

1/2 c. of heavy whipping cream

2 tsp. of white Mascato wine

1/2 tbsp. of granulated sugar

Place heavy cream and sugar in a chilled bowl and mix with electric mixer until cream thickens into whipped cream.  Slow drizzle the wine into the whipped cream while the beaters are going.. Using a pastry bag squeeze whipped cream on top of each gelatin dessert.  Place a mini shortbread bite on top of  each dessert topped with whipped cream; garnish with fresh mint sprigs.

Now, enjoy!

How could you possibly feel guilty indulging in these?  Really…

While Libbey did provide me with these mini dessert dishes, I was not compensated for this post, and the opinions contained herein are my very own.