(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsPudding Recipes >  Chocolate Truffle Pudding



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Take 5 Ingredients
by James Tanner

Easy and quick to make—a chocolate hit that's fit for any occasion.
Serves 4


• 6 oz good-quality dark chocolate, minimum 70% cocoa solids, broken into pieces
• 6 oz milk chocolate, broken into pieces
• 1/2 teaspoon brandy
• 1/4 teaspoon instant coffee granules
• 3/4cup heavy whipping cream


Melt the dark and milk chocolate together in a heatproof bowl placed over a saucepan of gently simmering water. Stir until combined. Remove the bowl from the heat and set aside to cool slightly.

Pour the brandy into a very small bowl. Add the coffee and stir until dissolved.
Whisk the cream until soft and velvety. (Do not fully whisk.)

Using a large metal spoon, gently fold the cream and the coffee mixture into the cooled, melted chocolate. Spoon the mixture into four ramekins.
Chill for 4 to 6 hours.

Remove from the fridge about an hour before serving and serve at room temperature.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages