Double Chocolate Pudding with Vanilla Chia Pudding

Easy Double Chocolate Pudding with Vanilla Chia Pudding

Ingredients:

Chocolate pudding: (for 2)

• 1 cup of full fat coconut milk
• 1/2 cup of almond milk (or light coconut milk)
• 3 tbsp of maple syrup
• 2 tbsp of cacao powder
• 1 tbsp of corn starch (or tapioca flour)
• 1 tsp of vanilla bean paste
• pinch of salt
• 20g of dark vegan chocolate (80% cacao), in chunks

Rated 4.5/5 based on 3711 customer reviews

Instructions

1. Combine all ingredients, besides dark chocolate chunks, until smooth (I do it in a blender, it's quicker and I'm sure there are no lumps). Bring the mixture to a simmer in a saucepan, then cook for about 2 minutes, whisking continuously. Add dark chocolate chunks and whisk until melted. Remove from heat, let cool slightly, then transfer to cups (mine were inclined in a muffin pan, therefore the diagonal line). You can serve it warm or chiled in the fridge (chilled becomes more firm).
2. For the chia pudding combine 3/4 cup of almond or coconut milk, 1/4 cup of coconut yoghurt, 1 tbsp of maple syrup, 3 tsp of chia seeds and 1 tsp of vanilla paste. Whisk a few times during the first 10 minutes, then place in the fridge for 2-4 hours.

source: https://www.instagram.com/foodievis/

Hot Chocolate Lasagna

45 Minute Easy Hot Chocolate Lasagna

45 mins Serves 12

Ingredients:

For Oreo Crust:

• 36 Oreo cookies-ground
• ½ cup unsalted butter-melted

Hot Chocolate Cheesecake Mousse Layer:

• ½ cup unsalted butter-softened
• 8 oz. cream cheese-softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 5 (0.73 oz) envelops of instant hot cocoa mix (milk chocolate flavor)
• 1 ½ cups heavy whipping cream

Chocolate Pudding Layer:

• 2 (3.8 oz.) chocolate instant pudding mix
• 2 ¾ cups milk
• 1 cup mini marshmallows

Topping:

• 1 ¼ cups heavy whipping cream (or 2 ½ cups whipped cream)
• 2 Tablespoons powdered sugar
• 2 cups mini marshmallows
• Chocolate topping or Nutella for serving

Rated 5/5 based on 8132 customer reviews

Instructions

1. To make the crust place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. Place in the fridge or freezer to firm while making next layer.
2. To make Hot Chocolate Cheesecake Mousse Layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.
3. In another bowl beat heavy whipping cream and instant milk chocolate powder until stiff peaks form. Fold half of hot chocolate whipped cream in cheesecake mixture, then fold in another half ( scrape well the bottom of the bowl to incorporate everything well). Then, spread over the crust and set in the fridge or freezer to firm.
4. For pudding layer in a bowl whisk instant chocolate pudding mix and milk until it starts thickening. Stir in mini marshmallows and spread over hot chocolate mousse layer. Place in the fridge or freezer to set.
5. When pudding layer has set, make whipped cream. Beat heavy whipping cream and powdered sugar until stiff peaks form. Spread whipped cream on top of pudding layer and place in the fridge for a few hours or better overnight.
6. Before serving scatter 2 cups of mini marshmallows over whipped cream.
7. Serve drizzled with melted chocolate, Nutella or chocolate topping.
8. Store leftovers in the fridge.

Notes

• Hot Chocolate Lasagna is the best next day when it firms completely overnight in the fridge. You can make it 2-3 days ahead, but I suggest to make chocolate pudding layer without marshmallows, because marshmallows mixed in pudding became soggy after a few days in the fridge.

source: https://omgchocolatedesserts.com/hot-chocolate-lasagna/

Chocolate Peanut Butter No-Bake Dessert - Recipes

3 hours 15 Minute Easy Margherita Flatbread Pizza

3 hours 15 mins Serves 9

Ingredients:

• 20 Oreo cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 oz.) cream cheese, softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners’ sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15-20 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package instant chocolate pudding

Rated 4.5/5 based on 5161 customer reviews

Instructions

1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.
2. Fold in half of the whipped topping. Spread over crust.
3. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set.
4. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top.
5. Cover and chill for at least 3 hours.

source: https://www.foodista.com/recipe/4SS2JLFG/chocolate-peanut-butter-no-bake-dessert

Frozen S'mores - Dessert Chocolate Recipes

20 Minute Easy Frozen S'mores - Dessert Chocolate Recipes

20 mins Serves 15

Ingredients:

• 1 box instant chocolate pudding 6 serving size
• 2.5 cups cold milk
• 16 graham crackers
• 7 oz marshmallow creme
• 4 oz cream cheese softened
• 8 oz frozen whipped topping thawed

Rated 5/5 based on 2161 customer reviews

Instructions

1. Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan.
2. In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer.
3. Chill pudding layer while you mix up the marshmallow layer.
4. In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.
5. Spread marshmallow layer over chocolate layer. Cover with foil.
6. Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board.
7. Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.
8. Sandwich layers in between two graham crackers. (Watch the video in the post for an easy way to do this.)
9. Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they've been frozen, allow them to rest at room temperature about 10 minutes before eating for the best texture.

https://www.itsalwaysautumn.com/frozen-smores-pudding-marshmallow-sandwiches.html

Easy and Delicious Chocolate Cream Pie Recipe

Ingredients:

Crust:

• 1 1/2 cups chocolate graham crackers crumbs, about 10 crackers
• 8 tablespoons butter, plus more for greasing the plate
• 1/4 cup dark brown sugar
• 1 tablespoon Hershey’s Special Dark cocoa

Fіllіng:

• 3 1/2 cups half-and-half
• 8 tablespoons butter, cut into chunks
• 2/3 cup sugar
• 1/4 cup cornstarch
• 9 egg yolks
• 9 oz. semi-sweet chocolate, chopped
• 2 oz. bittersweet chocolate, chopped
• 1 1/2 teaspoons vanilla extract

Tорріng:

• 2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
• dark chocolate or chocolate chips, for garnish

Rated 5/5 based on 7119 customer reviews

Instructions

1. Crust : Preheat oven to 350 degrees F. Grease bottom and sides of a 9-inch pie plate with butter.Set aside.
2. Heat butter and brown sugar in a saucepan until sugar dissolves.Pour the mixture into a medium bowl and combine with the chocolate graham cracker crumbs and cocoa, until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate.
3. Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish.
4. Refrigerate for 20 minutes. Bake until set, about 10-15 minutes. Let the crust cool while you make the filling.
5. Filling : In a saucepan, heat the half and half until it starts to simmer. Remove the pan from the heat.
6. In a large heat-proof bowl, whisk together sugar and cornstarch, add egg yolks and whisk until smooth.
7. Pour the hot half-and-half into the egg yolk mixture in a thin stream, whisking constantly. Keep pouring, whisking constantly, until you’ve added all the hot half-and-half.
8. Once all of the half and half has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes. (it should coat the back of a spoon nicely).
9. Remove pan from heat and add the butter and chopped chocolate to the hot mixture in small handfuls. Mix together until thoroughly incorporated. (it should look like a big pot of hot chocolate pudding)
10. Stir in the vanilla and whisk to incorporate, then immediately pour the filling through a fine-mesh sieve set over a bowl.
11. Using a spatula, scrape the strained filling into the baked and cooled crust. Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, at least 4 hours or overnight. (This will ensure that no skin will form while it’s cooling).
12. Topping : When ready to serve, whip the heavy cream, sugar, and vanilla together until stiff peaks form.
13. Spread or pipe the whipped cream over the chilled filling and garnish with shaved chocolate or chocolate chips, if desired. Serve immediately.

source: https://www.mariasskitchen.com/easy-chocolate-cream-pie-recipe/