Chocolate Cream Pudding
INGREDIENTS: 1 box instant pudding of your choice (I used chocolate)
1-1/2 cups fat-free half and half, well chilled
1/2 tsp. instant coffee granules
1 Tbsp. Kahlua or other coffee brandy
1-1/4 cups heavy whipping cream, well chilled
1/4 cup 10X sugar
1/2 tsp. instant coffee granules
1 tsp. Kahlua or other coffee brandy
1/2 tsp. pure vanilla extract
Chocolate bar for grating
DIRECTIONS: In medium-sized chilled bowl with chilled beaters or whip attachment, beat the pudding mix, half and half, coffee granules and brandy for about 2 minutes. Cover and place in fridge for about 30 minutes to set. In a separate small chilled bowl with chilled beaters or whip attachment, beat the cream till stiff. Add remaining ingredients and beat till incorporated. Place about 1 cup of the cream mixture into a resealable plastic bag and place in fridge. Fold remaining cream mixture into pudding till well mixed, then spoon the pudding into 6 individual serving dishes. Cut a corner of the plastic bag with the cream mixture, and pipe onto the top of the puddings. Grate a chocolate bar over the top of the whipped cream, letting it fall onto the pudding. Serve immediately or refrigerate.
1 comment:
MMMMMM...Judy!! This lovely dessert looks divine!! Excellent chocolately!!
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