Strawberry Mousse with Dark Chocolate Shavings

Ingredients:
1 lb strawberries
1/2 cup granulated sugar
1/2 cup whipping cream
4 egg whites
2 tbsp lemon juice
Dark chocolate
Chopped pistachio

Instructions:
Place the strawberries in a food processor, together with the lemon juice and sugar. Puree until smooth.

In a mixing bowl, mix the whipping cream with an electric mixer until stiff. Add the pureed strawberries and mix gently.

Then mix the egg whites with a pinch of salt until stiff. Very carefully fold in the egg whites into the berry/cream mixture. Put the mousse into individual glass dishes and chill for at least 2 hours, until nice and firm.

Sprinkle with freshly grated dark chocolate and pistachio and enjoy!

Chocolate Almond Pudding Treats

Ingredients:

1 can light unsweetened coconut milk
2 1/2 cups skim milk or regular
1 teaspoon almond extract
2 packages sugar-free instant chocolate fudge pudding mix
Cool Whip

Instructions:

Combine skim milk, coconut milk, and almond extract and pudding mix in a bowl. Beat with a wire whisk until thick and smooth. Refrigerate and serve with Cool Whip.

Coconut Rice Pudding

4 c. milk
1 c. original Minute Rice
1/4 c. raisins (optional)
1 egg, well beaten
1 pkg. coconut pudding, not instant
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes. Sprinkle with cinnamon and nutmeg. Serve warm. Makes 10 servings.

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Butterscotch Pudding

2 eggs, beaten well
2 c. milk
1/4 c. cornstarch
1/3 c. sugar
1/8 tsp. salt
1 c. butterscotch chips
Whipped Cream (optional)

Beat eggs and milk together. Combine cornstarch, sugar, and salt in saucepan. Whisk in milk and egg. Cook over medium heat until it comes to a boil. Stir in chips. Stir until chips are melted and pudding is smooth. Top with whipped cream. Serves 4.

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Easy Tapioca Pudding

1/3 c. sugar
3 tbsp. tapioca
2 3/4 c. milk
1 egg, slightly beaten
1 tsp. vanilla

Combine sugar, tapioca and egg in saucepan. Stir and let stand 5 minutes. cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in vanilla. Cool 20 minutes. Pudding thickens as it cools. Serve warm or chill. 6 servings.

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Vanilla Pudding

3/4 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
2 slightly beaten egg yolks or 1 well-beaten egg
2 tbsp. butter
1 tsp. pure bourbon vanilla extract

In saucepan, blend sugar, cornstarch, and salt; add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir small amount of hot mixture into yolks (or beaten egg); return to hot mixture; cook and stir 2 minutes more. Remove from heat; blend in butter and vanilla.

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Chocolate Pudding

2 squares chocolate
pinch of baking soda
2 eggs, separated
1/2 cup sugar
1 T butter
2 cups milk
1 tsp vanilla

Separate the eggs. Melt chocolate in a little water with a pinch of soda in a double boiler. Reduce heat. Beat the egg yolks. Stir a spoon of the chocolate into the beaten eggs. Add the egg mixture slowly into the chocolate, stirring briskly. Add most of the the sugar gradually (reserve a T for the egg whites) and continue stirring constantly until the mixture thickens. Remove from heat. Beat the egg whites with 1 T sugar and the vanilla until stiff. Fold into the pudding mixture while still hot. Chill several hours before serving.

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Chocolate Custard Pudding

2 cups whole milk
1/8 teaspoon salt
3 squares semisweet baking chocolate
4 egg yolks
1 1/2 cups sugar
2 tablespoons milk
5 tablespoons butter

In a medium saucepan, scald (just below boiling point) 2 cups milk with salt. Stir in chocolate until completely melted; set aside. In a large bowl, combine egg yolks and half the sugar; beat until pale. Beat in remaining sugar and 2 tablespoons milk. Gradually add chocolate mixture, stirring constantly. Pour back into saucepan and bring just to a boil over medium-low heat, stirring constantly until thickened. Remove from heat and allow to cool. Stir in butter and keep covered and refrigerated until served.

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The Recipe Finder’s Bread Pudding

6 slices day-old bread, cut into 1/2″ cubes
1 cup hot water or 1/2 cup of whiskey
1 cup dark brown sugar
4 large eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 tsp. pure bourbon vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup of raisins (optional)

Place bread in greased 2-qt. baking dish. Combine water (or whiskey), brown sugar, and raisins (if your using them); pour over bread. Combine remaining ingredients; pour over bread. Bake at 350 for 50-60 minutes or until knife inserted in center comes out clean. Serve pudding warm with vanilla ice cream.

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Chocolate Mousse

8 squares semisweet baking chocolate — chopped
1/2 cup water — divided
2 tablespoons butter
3 egg yolks
2 tablespoons sugar
1 1/4 cup whipping cream — whipped

In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160F degrees, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream.

Spoon into dessert dishes. Refrigerate overnight

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