Search Recipes

Enter Keywords or Ingredients:


Separate multiple keywords or ingredients with a space or comma.

Featured Products
Buy Now!
2-cup Prep Bowl Set
$16.50
Buy Now!
7-Piece Set
$480.00
Buy Now!
8" Chef's
$79.00
Buy Now!
Stainless Mixing Bowl Set
$89.50
Buy Now!
Stainless/Silicone Sauce Whisk
$19.00
Buy Now!
The Pampered Chef® Chocolate
$8.50

RecipesPrintE-mail

Chocolate Silk with Blood Oranges



Chocolate Silk with Blood Oranges
The unexpected combination of citrus and chocolate lends an air of sophistication to this decadent dessert.
Ingredients:
1/4   cup (50 mL) unsweetened cocoa powder
1/4   cup (50 mL) granulated sugar
2   tbsp (30 mL) cornstarch
1/8   tsp (0.5 mL) salt
1 1/2   cups (375 mL) milk
4   egg yolks
2   oz (60 g) bittersweet chocolate, chopped
1/4   cup (50 mL) orange liqueur, divided
3   blood oranges, divided
1/2   cup (125 mL) heavy whipping cream
1   tbsp (15 mL) powdered sugar
Directions:
  1. Combine cocoa powder, granulated sugar, cornstarch and salt in (1.5-qt./1.4-L) Saucepan. Gradually whisk in milk using Silicone Sauce Whisk. Cook over medium heat, stirring constantly and occasionally scraping down sides of pan, 4-6 minutes or until mixture is thickened and comes to a boil. Reduce heat to medium-low; cook, stirring constantly, 1 minute. Remove from heat.
  2. Whisk egg yolks in Small Batter Bowl. Gradually stir about half of the hot milk mixture into egg yolks; stir until combined. Pour egg yolk mixture back into Saucepan; stir constantly over medium-low heat 2 minutes or until thickened. Remove from heat. Stir in chocolate and 2 tbsp (30 mL) of the liqueur; stir until chocolate is melted and pudding is smooth. Transfer pudding to Stainless (2-qt./2-L) Mixing Bowl; place a piece of plastic wrap directly onto surface of pudding to prevent “skin” from forming. Refrigerate 4 hours or until chilled.
  3. When ready to serve, cut one of the oranges crosswise into thin slices using Chef’s Knife; set aside. Cut remaining oranges into segments (see Cook’s Tip); cut segments in half. Combine segments and remaining 2 tbsp (30 mL) liqueur in (2-cup/500-mL) Prep Bowl; set aside. In Classic Batter Bowl, beat cream and powdered sugar on high speed of electric mixer until stiff peaks form.
  4. To serve, divide orange segments evenly among four Dots Martini Glasses. Spoon about 1/2 cup (125 mL) pudding over oranges. Dollop with whipped cream. Garnish with orange slices.

Yield: 4 servings

Nutrients per serving: Calories 430, Total Fat 24 g, Saturated Fat 13 g, Cholesterol 260 mg, Sodium 135 mg, Carbohydrate 47 g, Fiber 4 g, Protein 9 g

U.S. Diabetic exchanges per serving: 3 starch, 1/4 fruit, 4 fat (3 1/4 carb)

Cook's Tips: To cut orange into segments, cut a thin slice from the top and bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.

For a flavor twist, omit oranges. Substitute 2 tbsp (30 mL) raspberry liqueur for the orange liqueur. Toss together liqueur and 1 cup (250 mL) fresh raspberries in Small Batter Bowl. Cover and refrigerate 1 hour to let them soak. Continue as directed in Step 3. Garnish with additional raspberries.