Best Chocolate Truffle Pudding Recipes

EASY CHOCOLATE-RASPBERRY TRUFFLE PUDDING PIE

Steps:

• Spread preserves onto bottom of crust; top with 1 cup raspberries.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
• Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.

CHOCOLATE TRUFFLE PUDDING

Steps:

• in 2 qt saucepan stir together milk and whipping cream, cook over med heat until warm (3 to 5 min).
• in small bowl stir together sugar 3 tablespoons cocoa and cornstarch.
• gradually add milk mixture.
• add remaining ingredients
• continue cooking, stirring constantly until pudding just begins to thicken (5 to 10 min).
• pour pudding into 6 or 8 individual dessert dishes.
• cool for 30 minutes, cover and refrigerate at least 2 hours.
• pipe with sweetened whipping cream.
• top with zest of orange peel and sprinkle with cocoa.

CHOCOLATE TRUFFLE PUDDING

Steps:

• Preheat oven to 325 degrees. Butter a two-cup mold, heart-shaped if desired. Line the bottom of the mold with waxed paper.
• Melt the chocolate in the milk over very low heat. Remove from heat and stir to blend.
• Cream the butter and sugar together. Beat in the egg yolks one at a time. Stir in the chocolate mixture, vanilla and flour.
• Beat the egg whites until they form soft peaks that hold their shape. Fold the egg whites into the chocolate mixture and transfer the mixture to the prepared mold. Place the mold in a larger pan and add enough boiling water to come halfway up the sides of the mold.
• Place in the oven and bake about 45 minutes, until the top of the pudding is firm to the touch. Remove from the oven and allow to sit in the warm water bath at least 30 minutes before unmolding. Run a knife around the inside of the mold, unmold the pudding onto a serving dish and peel off the waxed paper.
• Garnish with strawberries and serve with whipped cream on the side.