1 no ingredients
A Recipe for
Chocolate Velvet Pudding
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
This Recipe for Chocolate Velvet Pudding is one of thousands in the Recipes-to-go Dessert Cookbook.
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
If you enjoy this Chocolate Velvet Pudding Recipe - you should enjoy the recipe collections you can find on the websites below:
Never eat more than you can lift. |
| Miss Piggy |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
This is a recipe for Chocolate Velvet Pudding from the recipe cookbook of Recipes-to-go (Dessert)
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Food Tip |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Ingredients:
4 tsp gelatine 1/3 cup milk 1/3 cup cocoa 2/3 cup sugar 1/3 cup
water 11oz tin evaporated milk 1 tsp vanilla Chill the evaporated
milk in the fridge for several hours. (It will not beat up well if it
is at room temperature) Measure out the gelatine carefully. Add the
milk. Stir well, then leave to stand for 5 minutes. In a medium sized
saucepan mix the cocoa, sugar and water. Bring to the boil, stirring
constantly. Remove from the heat and add the softened gelatine. Stir
until the gelatine has completely dissolved. Stand the chocolate
mixture in cold water to cool but DO NOT let it set. Beat the
evaporated milk until very thick. Add the cooled chocolate mixture
gradually, then;
(a) Turn into one large dish to set.
(b) Spoon into individual dishes.
(c) Spoon mixture into glasses or individual dishes alternately with
spoonfuls of whipped cream and/or raspberries or stewed peaches.
(d) Spoon into a mould that has been wiped with cooking oil to prevent
sticking. Leave to set. Colour darkens and flavour becomes more
marked if pudding is left for several hours. To unmould, loosen
edges with fingers, then loosen one side and turn onto a dampened
plate. DO NOT stand the mould in warm water unless all else fails.
Converted by MMCONV vers. 1.40
Serves: 1
Chocolate Velvet Pudding Recipe brought to you by Recipes To-Go