Cute Food: Mini Chocolate Pudding Pies
SUBSCRIBE HERE: Buttery homemade mini pie crusts filled with old fashioned chocolate pudding and topped with fresh whipped cream! These little mini chocolate pudding pie bites are so adorbs and the perfect little bite size dessert!
Great for taking to a party! I'm making these for my diva day with my girlies!
NOTE NOTE NOTE- Sorry Grandma: Now I know my southern grandmother would turn her nose up at the fact that I didn't keep the traditional order of mixing the ingredients. I've found that adding the milk into the dry ingredients resulted in a much smoother pudding with zero lumps! Also some folks SWEAR by boiling homemade puddings. To each it's own but I've always just let it come to just a few bubbles barely breaking on the surface and lots of froth and steam and nothing more. Nope not one single boil. This really helps with preventing scorching when not working with a double boiler.
MINI CHOCOLATE PUDDING PIE RECIPE:
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Low Carb Double Chocolate Pudding Recipe | Easy Keto Desserts
Low Carb Double Chocolate Pudding Recipe - Easy Keto Desserts -
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Thanks for watching Low Carb Double Chocolate Pudding Recipe.
Best Chocolate Pie Recipe ...Seriously
Baking this chocolate pie recipe at home is a tasty way to impress family and friends! My mom makes a fluffy meringue pie topping, but that’s totally optional, because you can always just top the dessert with whipped cream to make a super simple chocolate cream pie.
Find more info about this Chocolate Pie Recipe at:
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Chocolate Pie Recipe:
1 DEEP DISH PIE CRUST
Chocolate Filling Ingredients:
1 cup SUGAR
2½ cups MILK
1 oz. UNSWEETENED CHOCOLATE (shaved)
3 EGG yolks (reserve the egg whites for the meringue)
½ tsp SALT
5 Tbsp CORNSTARCH
½ tsp VANILLA EXTRACT
½ tsp ALMOND EXTRACT
Meringue Ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
3 EGG WHITES
¼ tsp CREAM OF TARTAR
then another 4 Tbsp SUGAR
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the chocolate pie filling.
Chocolate Pie Filling:
In a saucepan, add the sugar, cornstarch, salt, and shaved chocolate.
On medium heat, gradually stir milk into the saucepan and continue stirring 15-20 minutes until the chocolate is melted and the mixture thickens and begins to bubble.
Once bubbling, set a timer for 1 minute and stir as the chocolate mixture simmers.
Remove the saucepan from the heat.
Crack 3 eggs and separate the yolks from the whites into separate bowls (set the whites aside to use with the meringue topping).
Temper the egg yolks by slowly spooning 4-5 Tbsp of the heated, thickened chocolate mixture in with the yolks, stirring constantly so as not to cook the eggs.
Once the yolks are tempered stir the egg yolk/chocolate mixture back into the saucepan with the heated filling.
Return the saucepan to the stove and bring the filling back to a simmer, and cook for 1 final minute, stirring all the while.
Remove saucepan from the stove and stir in vanilla and almond extract.
Now pour the chocolate filling into the pre-baked pie shell and set pie aside to cool.
Meringue Topping:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and heat over medium heat, stirring until the mixture thickens and clears slightly from milky to opaque.
Set sauce pan aside in a pan of water to cool.
In a mixing bowl add the egg whites and cream of tartar.
Beat 20-30 seconds until frothy.
Add 2 Tbsp of sugar into the frothy mix and then beat for another 10 seconds.
Add 2 more Tbsp of sugar and continue beating the mixture until it thickens and peaks begin to form.
Now add the cooled, opaque mix of sugar and cornstarch into the meringue and continue to beat.
Beat until nice, stiff peaks form.
Take a spatula and spread the meringue evenly over the cooled chocolate pie filling. Cover the filling completely, overlapping slightly onto the edges of the pie crust.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees F and bake meringue for 10-12 minutes, or until the top of the top of the meringue shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing. This will take several hours!
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.
VELVETY DARK CHOCOLATE PUDDING: A beautiful double chocolate pudding recipe!
Dark Chocolate Pudding from scratch is simple to make with this rich dark chocolate pudding tutorial by Pro Pastry Chef Lindsey Farr. Learn the path to a chocolatey dark chocolate pudding from this easy-to-follow chocolate pudding recipe with dark chocolate. How to make dark chocolate pudding has never been more accessible than this decadent and smooth dark chocolate pudding recipe with cocoa powder!
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Chapters:
00:00 Intro to Dark Chocolate Pudding
01:26 Whisk ingredients (dry and then wet) until it thickens
02:00 Add chocolate, butter, and vanilla when off heat
02:44 Cool then adorn
03:24 Time to try!
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This double chocolate pudding recipe makes a velvety dark chocolate pudding which will also fulfill all your dark chocolate custard recipe needs. This chocolate pudding recipe with egg makes a chocolate pudding with dark chocolate that is basically dark chocolate custard! Rich chocolate pudding, here we come!
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