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Desserts : Mocha Fudge Puddings
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Message 1 of 3 in Discussion

From:

1stmate_auntm (Original Message)

Sent: 8/11/2004 9:16 AM

Mocha Fudge Puddings
Ingredients
185 g butter
3/4 cup HIGHLANDER Sweetened Condensed Milk
3 eggs, separated
200 g NESTLÉ Cooking Chocolate, melted
1 Tbsp NESCAFÉ Classic Instant Coffee, dissolved in:
1 Tbsp hot water
1 cup almonds, ground
1/2 cup plain flour
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 6
Method
Cream butter and HIGHLANDER Sweetened Condensed Milk until light and creamy.
Beat in egg-yolks, NESTLÉ Cooking Chocolate and coffee mixture.
Fold in ground almonds and flour. Beat egg-whites until firm peaks form, fold into chocolate mixture.
Spoon mixture into 6 x 3/4 cup greased ovenproof dishes. If desired, dust with icing sugar and serve with whipped cream.
Bake in 180°C oven 30-35 minutes until cooked, If desired, dust with icing sugar and serve with whipped cream.

First Previous 2-3 of 3 Next Last

Message 2 of 3 in Discussion

From:

1stmate_auntm

Sent: 3/25/2006 1:29 AM

Mocha Fudge puddings

with cinnamon spiced hot chocolate

Prepare   15 mins
Cook   15 mins
Serves   6

1 Eggs, beaten
1 1/4 cup TIP TOP* Organic Self Raising Flour
1/2 cup Brown Sugar
200 g Cooking Oil Spray
1/4 cup IXL* Chocolate Hot Fudge, & 6 tspn plus
.25 cup for hot chocolate
1 MASTERFOODS* Cinnamon Quills
2 tbspn JACOBS* Ground Coffee, Italian Espresso Roast
1/2 cup Ground Hazelnuts
3/4 cup DAIRY FARMERS* Buttermilk
300 ml PURA* Thickened Cream, whipped until firm
1 litre milk, low fat
3/4 cup Boiling water, extra

Preheat fan forced oven to 170°C.
Spray 6 muffin pans or tall dariole tins with cooking oil spray.

Combine flour, sugar, hazelnuts, egg and buttermilk in a
large bowl, stirring gently.
Divide half mixture into prepared tins.
Top each with 1 scant teaspoon hot chocolate fudge.
Cover with remaining pudding mixture, ensuring that fudge
is totally enclosed. Bake at 170°C for 15 minutes or until
centre is cooked.
Pour boiling water over coffee in small coffee plunger.
Stand for 5 minutes before depressing plunger.
Strain coffee over hot chocolate fudge in small bowl.
Keep warm.

Invert puddings onto serving dishes. Spoon over coffee syrup.Serve with generous dollop of whipped cream.
To prepare hot chocolate: Heat all ingredients over low heat, stirring until chocolate has melted and milk is hot. Do not boil. Remove cinnamon quill and serve immediately in tall glasses or mugs.

Message 3 of 3 in Discussion

From:

1stmate_auntm

Sent: 3/25/2006 1:35 AM

Mocha Indulgence puddings

Prepare 15 mins
Cook 15 mins
Serves 6
1/2 cup NESTLE* Sweetened Condensed Milk
Cooking Oil Spray
200 g NESTLE* Plaistowe Rich Dark Cooking Chocolate
1 tbspn NESCAFE* Instant Coffee Blend 43
1 cup WHITE WINGS* Self Raising Flour
300 ml Cream, thickened lightly whipped to serve
1/4 cup Hot Water

Preheat fan forced oven to 170C (150C fan-forced ovens).
Spray 6 muffin tins with cooking oil spray
Dissolve coffee in hot water.
Reserve 10 squares of chocolate. Melt remaining chocolate,
and condensed milk in a glass bowl in microwave on high for
1 minute.
Stir in flour and coffee.
Spoon into 6 muffin tins. Press 1 square of chocolate into
the centre of each pudding. (Use remaining 4 squares to
grate as garnish.)
Bake for 10 to 15 minutes. Puddings should be just set
but still moist in centre. Serve immediately with cream and
grated chocolate.