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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Dark Chocolate Pudding

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Dark Chocolate Pudding Empty Dark Chocolate Pudding

    Post by Lobo Wed 13 Jan 2016, 9:21 pm

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    Dark Chocolate Pudding
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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 6
    This bittersweet chocolate pudding is easy to adapt. You can turn it into a parfait with layers of whipped cream and fresh raspberries. Or, try stirring in a little rum, Amaretto or Frangelico, then garnish the top with crushed chocolate wafer cookies or shaved semisweet chocolate.






    • 212

    Ingredients:


    • 2 cups (16 fl. oz./500 ml) milk
    • 6 egg yolks
    • 3/4 cup (6 oz./185 g) sugar
    • 3 Tbs. all-purpose flour
    • 2 Tbs. unsweetened natural cocoa powder
    • 6 oz. (185 g) semisweet chocolate, finely chopped
    • 2 oz. (60 g) unsweetened chocolate, finely chopped
    • 1 tsp. vanilla extract
    • Whipped cream for serving (optional)

    Directions:

    In a saucepan over medium heat, warm the milk until small bubbles appear along the edge of the pan. Remove from the heat.

    In a bowl, whisk together the egg yolks and sugar until smooth. Sift the flour and cocoa powder over the yolk mixture and whisk until smooth. Whisking constantly, slowly pour in the hot milk, then pour the mixture into the pan. Set over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens, about 4 minutes. Reduce the heat to low and cook, stirring constantly, for 1 minute.

    Pour the pudding through a fine-mesh sieve into a bowl. Add the chocolates and stir until melted. Stir in the vanilla. Spoon the pudding into serving cups. Refrigerate until chilled, about 2 hours. Serve with whipped cream. Serves 6.

    Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).

      Current date/time is Mon 18 Nov 2024, 10:42 pm