Best 3 Chocolate Pear Pudding Recipes
Indulge your senses with a delightful culinary journey as we present the Chocolate Pear Pudding, a dessert that combines the rich decadence of chocolate with the sweet, juicy essence of pears. This delectable treat is a symphony of flavors and textures, featuring a moist, tender chocolate cake base, a layer of caramelized pears, and a velvety chocolate ganache. But that's not all, as this article also tantalizes your taste buds with additional irresistible recipes. Discover the secrets behind creating a luscious Chocolate Sauce, perfect for drizzling over your favorite desserts or ice cream. Learn how to elevate your breakfast routine with Chocolate Chip Pancakes, fluffy and golden brown with bursts of chocolatey goodness. And for those seeking a delightful snack, whip up a batch of Chocolate Cookies, crispy on the outside and chewy on the inside, with a hint of chocolate chips in every bite. Let this article guide you through a culinary adventure, leaving you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE PEAR PUDDING
This is a cross between pears belle Helene and Eve's pudding, but that's an irrelevance really. The only important thing to remember is that this is easy, quick, very comforting and seems to please absolutely everyone. It's not hard to make sure you always have what you need in the house to make this. And for hot days when baked sponge and sauce seems inappropriate, then bear in mind that tinned (or bottled) pears and chocolate sauce - with or without vanilla ice cream - make a lovely pudding/ dessert on their own. You can make your own chocolate sauce or buy one you like, obviously, but I have a complete storecupoard standby of a sauce which I make by heating together a 170g can/ three quarters of a cup evaporated milk, half a teaspoon instant espresso powder, 150g golden syrup/ half a cup of dark corn syrup and 100g dark chocolate, 70 percent minimum cocoa solids/ 3 1/2 ounces semisweet chocolate. The sponge itself does make a little bit of its own sauce, so if you really don't want to make some separately, just serve with chocolate ice cream. As with any baking, you really do want all ingredients at room temperature before you start.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and grease an 8 1/2-inch square ovenproof dish with butter.
- Drain the pears and arrange them on the base of the prepared dish. Put all the remaining ingredients in a processor and blitz until you have a batter with a soft dropping consistency.
- Spread the brown batter over the pears, and bake in the oven for 30 minutes. Let stand for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make nine slices - and serve with chocolate sauce.
PEAR AND CHOCOLATE BRIOCHE BREAD PUDDING
In place of brioche, you can use a rustic white bread or challah.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.
- In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.
- Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 436 g, Fat 26 g, Fiber 4 g, Protein 9 g, SaturatedFat 14 g
PEAR & WHITE CHOCOLATE BREAD PUDDING
Steps:
- Combine cream, vanilla bean and seeds in med. saucepan; bring just to scalding over med-hi heat. Watch closely. Meanwhile, whisk eggs + sugar together in lg bowl. Remove cream from heat, discard bean. Whisk a little cream into egg-sugar mixture to equalize temp. of eggs, then slowly whisk in remaining cream to form a custard. Strain to remove any curdled egg. Add liqueur, if using. Transfer custard into vessel w/ spout. Fill ea. ramekin to top w/ custard, poke holes to get to bottom. Let ramekins rest 30 min. to absorb custard. 15 mins. b/f baking, preheat oven to 350. Boil water for roasting pan bath. Top off ea. pudding w/ more custard so ramekins are filled; puddings will glisten, may overflow slightly. Reserve remaining custard (@ room temp) to make sauce. Put pan on mid rack, fill w/ boiling water so water comes ½-way up sides of ramekins. Bake 20 mins, carefully turn pan front to back. Bake for 10-20 mins, or until puddings are puffed, set, golden. Let rest in water-filled pan until cool enough to handle. (Now, ramekins can be removed from water and cooled to room temp b/f covering; refrigerate up to 1 day. To serve, run a knife around inside edge of ea pudding and invert to unmold. To warm b/f serving, place unmolded puddings, browned side up, on a baking sheet in a 350-degree oven, warm through.) Heat any remaining custard in med. saucepan over med-low heat, stirring constantly w/ wooden spoon until warmed through and slightly thickened to form sauce. (If eggs curdle, transfer to blender, puree until smooth.) Just b/f serving, combine remaining 1/2 c heavy cream & confectioners' sugar in bowl; beat to soft peaks. Cut remaining 1/2 pear into 24 very thin slices. Place a warm pudding on ea. plate. Spoon creme Anglaise around ea. Garnish w/ whipped cream, 2 fanned pear slices, mint sprig. Dust tops w/ confectioners' sugar.
Tips:
- Choose ripe pears: Use ripe, firm pears for the best texture and flavor. Avoid pears that are too soft or bruised.
- Peel and core the pears: Before cooking the pears, peel and core them. This will help them cook evenly and prevent the skin from becoming tough.
- Simmer the pears in sugar and water: To enhance the flavor of the pears, simmer them in a mixture of sugar and water. This will help them caramelize and develop a rich, syrupy texture.
- Use good quality chocolate: The quality of the chocolate you use will have a big impact on the flavor of the pudding. Use a high-quality chocolate that you enjoy the taste of.
- Don't overcook the pudding: The pudding should be cooked until it is just set. Overcooking will make it tough and rubbery.
Conclusion:
Chocolate pear pudding is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its rich chocolate flavor and sweet, caramelized pears, this pudding is sure to be a hit with everyone who tries it.
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