Saturday, February 16, 2013

Chocolate Pudding Topped with Pink Whipped Topping and a Chocolate Heart

Nothing says Valentine's Day like a chocolate dessert topped with a heart.

While this is not a stellar dish when it comes to nutrition, it does stand out in the crowd when it comes to pretty. Although it looks as though it takes a long time to make, it really doesn't. While the pudding is chilling, you can make the hearts and keep them in the freezer until show time. 

This dessert can be changed up for St. Patrick's Day by simply using green food coloring and a shamrock instead of a heart. So many possibilities! 

Here is my recipe and how I made this gorgeous dessert:

Chocolate Pudding:

1 1/2 cups milk
2 tablespoons cornstarch
1/4 cup sugar
1 pinch salt
4 ounces milk chocolate chips
1 teaspoon vanilla extract

1. Place double boiler over medium-low heat. (A  heat resistant glass bowl over place over a sauce pan of boiling water may be substituted.) Place milk, cornstarch (or an equal amount of any starch such as potato or tapioca) and salt into top of double boiler or heat resistant bowl. Whisk together until thoroughly blended.

2. Cook for about 15 to 18 minutes or until mixture is thick enough to coat the back of a metal spoon.

3. Add chocolate chips; continue to whisk until chips are completely melted and mixture is smooth.

4. Remove from heat; stir in vanilla. Divide among 4 stem parfait dishes. Place a layer of plastic over the pudding touching the top to prevent a film from forming.

5. Chill for 4 hours or up to 24.

Pink Whipped Topping:
1/4 cup heavy whipping cream, chilled
1 1/2 tablespoons sugar
1/4 teaspoon rosewater
1/2 drop red food coloring

1. Pour chilled heavy cream into a small mixing bowl with steep sides. Using an electric hand mixer, beat until soft peaks form. Add sugar slowly to slightly whipped cream in a slow steady stream until thoroughly combined and stiff peaks form.

2. Stir in food coloring and rosewater. Set aside.

Chocolate Heart:
1/4 cup Smucker's Magic Shell Chocolate

1. Position a chilled, metal, heart-shaped food cutter on a chilled baking sheet. Pour approximately 1 tablespoon of the well shaken Smucker's Magic Shell Chocolate into the center of the heart. Place back into the refrigerator until completely set, about 10 minutes.

2. Gently remove cookie cutter from chocolate and repeat until four chocolate hearts have been made.

To Assemble:
1. Divide the pink, rosewater scented whipped cream among the 4 stemmed parfait dishes.

2. Gently remove chocolate hearts from chilled metal baking sheet using a flexible, silicone spatula each heart. Place back into refrigerator, approximately 10 minutes, to chill to make handling easier.

3. Push a single chocolate heart half way into pink whipped topping. Serve immediately.

Servings: 4

Preparation Time: 50 minutes
Cooking Time: 15 minutes
Inactive Time: 4 hours
Total Time: 5 hours and 5 minutes

Calories Per Serving: 330.35
Calories From Fat (43%) 140.64

% Daily Value
Total Fat 16.74 g 26%
Saturated Fat 9.98 g 50%
Cholesterol 27.7 mg 9%
Sodium 126.64 mg 5%
Potassium 244.77 mg 7%
Total Carbohydrates 44.85 g 15%
Fiber 1.77 g 7%
Sugar 22.97 g
Protein 4.59 g 9%
Copper 0.01 mg <1 font="" nbsp="">
Energy 1382.22
Glucose 0.01 g
Iron 1.01 mg 6%
Lactose 4.58 g
Lysine 0.24 g
Magnesium 11.35 mg 3%
Manganese 0.02 mg 1%
Net Carbohydrates 43.08 g
Phosphorus 93.99 mg 9%
Riboflavin 0.22 mg 13%
Selenium 2.58 mcg 4%
Thiamin 0.05 mg 3%
Vitamin A 398.47 IU 8%
Vitamin B12 0.51 mcg 9%
Vitamin B6 0.05 mg 3%
Vitamin C 0.27 mg <1 font="" nbsp="">

Vitamin D 48.85 IU 12%
Vitamin E 0.19 mg 2%
Vitamin K 0.66 mcg <1 font="" nbsp="">

Zinc 0.94 mg 6%

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

1 comment:

  1. Love this festive dessert! Got it pinned and tweeted! Thanks for linking it up at GFF!


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