Hazelnut Chocolate Brownie PuddingRecipe developed by BigBlackDog
4 cups milk See ***Note
1/3 cup sugar (I used a sugar substitute)
3 TBL corn starch
2 1/2 TBL cocoa powder
1/8 tsp salt
2 egg yolks
1 cup chocolate chips (I used 1/2 c semi-sweet chocolate chips and 1/2 c milk chocolate chips)
1 tsp vanilla
1/2 cup crushed hazelnuts (make sure you crush the nuts so there’s large and small pieces. And save some for garnish)
1/3 cup sugar (I used a sugar substitute)
3 TBL corn starch
2 1/2 TBL cocoa powder
1/8 tsp salt
2 egg yolks
1 cup chocolate chips (I used 1/2 c semi-sweet chocolate chips and 1/2 c milk chocolate chips)
1 tsp vanilla
1/2 cup crushed hazelnuts (make sure you crush the nuts so there’s large and small pieces. And save some for garnish)
Topping: Whipped cream and diced fresh strawberries
***Note: For a creamier pudding use 3 cups milk and 1 cup cream
1. In a heavy bottomed sauce pan whisk together, milk, eggs, sugar, corn starch, cocoa powder and salt.
2. Turn the burner to medium and heat. As the pudding thickens it can scorch easily, so it’s important to stir frequently.
3. As soon as first boiling bubble appears, add the chocolate chips and gently stir until completely melted. Pudding should be thick and luscious.
4. Remove from heat and let the pudding rest for 5 minutes.
5. Stir in the vanilla and crushed nuts.
6. Ladle into dessert dishes and as soon as the pudding has cooled to room temperature, refrigerate.
7. Garnish with whipped cream, fresh strawberries and crushed hazelnuts. Serve.
2. Turn the burner to medium and heat. As the pudding thickens it can scorch easily, so it’s important to stir frequently.
3. As soon as first boiling bubble appears, add the chocolate chips and gently stir until completely melted. Pudding should be thick and luscious.
4. Remove from heat and let the pudding rest for 5 minutes.
5. Stir in the vanilla and crushed nuts.
6. Ladle into dessert dishes and as soon as the pudding has cooled to room temperature, refrigerate.
7. Garnish with whipped cream, fresh strawberries and crushed hazelnuts. Serve.
Cheesecake Pops
Recipe adapted from “Sticky, Chewy, Messy, Gooey”
Recipe adapted from “Sticky, Chewy, Messy, Gooey”
5 (8-oz.) packages cream cheese at room temperature
2 c. sugar
¼ c. all-purpose flour
¼ tsp. salt
5 large eggs
2 egg yolks
2 tsp. pure vanilla extract
¼ c. heavy cream
Boiling water as needed
30-40 (8-inch) lollipop sticks
1 lb. chocolate, finely chopped (whatever type you want for dipping)
2 Tbsp. vegetable shortening
Assorted decorations (sprinkles, sanding sugar, chopped nuts, etc.)
2 c. sugar
¼ c. all-purpose flour
¼ tsp. salt
5 large eggs
2 egg yolks
2 tsp. pure vanilla extract
¼ c. heavy cream
Boiling water as needed
30-40 (8-inch) lollipop sticks
1 lb. chocolate, finely chopped (whatever type you want for dipping)
2 Tbsp. vegetable shortening
Assorted decorations (sprinkles, sanding sugar, chopped nuts, etc.)
Position oven rack in the middle of the oven and preheat to 325 F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes (*note: I baked mine for an hour, so keep in the oven longer if needed).
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.). Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.
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