Best Holiday dessert for any occasion.
Every Christmas, my friends, and family look forward to this dessert. It is light and so delicious. The recipe is very simple to make.
Back in the early ’80s, a co-worker made this recipe and I had to have the recipe. Her recipe called for a box of chocolate cake, chocolate pudding, and cool whip for the main ingredients. I make everything from scratch.
Chocolate Cake: The best recipe for chocolate cake I found is over at “Just A Pinch” site. It is the best site (in my opinion) for great recipes. The recipe is fairly simple to make. Click here for the recipe. My husband does not like the taste of coffee. So I decreased the espresso to 1/2 teaspoon.
**note: Since this is a three layer dessert, I use a 9×13 baking pan.
Chocolate Pudding: A little more work. But the outcome is amazing and so delicious. Better than boxed pudding. You can make a head.
- 2 1/4 cups whole milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 3 tablespoons unsweetened cocoa powder
- 1 large egg
- 2 large egg yolks
- 5 ounces semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into little pieces
- 1 teaspoon vanilla extract
- In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.
- In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
- In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly until it just comes to boil, about 2 minutes.
- Strain the pudding into a medium bowl. Add the chopped chocolate, butter, and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth for about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If you’re not in a hurry, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.)
Cool Whip: Super easy to make! You can find this recipe over at “Dinner then Dessert”. Click here for the recipe.
**note: For this dessert, you will need to double or even triple your recipe.
Other Ingredients needed:
- 3 – 4 Heath candy bars. crushed
- 1/4 – 1/2 cup of Kahlua Liqueur (optional)
You will need a bowl deep enough for this dessert. I used a glass ice bowl.
- Cut chocolate cake into small squares. Arrange the cake around the bottom of the bowl.
- Pour 1/4 – 1/2 cup of Kahlua liqueur.
- Spread chocolate pudding.
- Spread Cool whip.
- Sprinkle generously crushed candy bar.
- Repeat three times.