Nothing get’s my attention faster than if someone mentions chocolate. My friend Gina Dunn (the recipe expert) sent me this recipe for Warm Chocolate Melting Cups and said that it is one of her all time favorites. If she likes it, it is a great bet that you will, too.
I have also posted the recipe below for Chocolate Whiskey Pudding. I have been making this recipe for years and it is also one of my personal favorites.
Both of these desserts are a great compliment to any holiday dinner.
Baked Chocolate Whiskey Pudding
Serves 6-8
Prep Time: 20 Minutes Plus Baking
1 C Sifted all-purpose flour
1 ¼ C granulated sugar
5 Tbsp. unsweetened cocoa
2 tsp baking powder
Pinch of salt
2 Tbsp unsalted butter, melted
½ C milk
1 tsp vanilla extract
½ C light brown sugar, firmly packed
¼ C whiskey, preferably Jack Daniel’s Green Label
Whipped cream
Preheat the oven to 350. In a large mixing bowl, combine the flour, 2/3 C of granulated sugar, 2 Tbsp of the Cocoa, the baking powder and salt. Mix thoroughly.
Stir in the melted butter, milk and vanilla. Mix until smooth. The mixture will be very thick.
Spray a 1 ½ quart soufflé dish or oven proof bowl with nonstick vegetable coating.
In a bowl, combine the remaining granulated sugar, the remaining 3 Tbsp cocoa and the brown sugar. Sprinkle the mixture evenly over the batter.
In a small bowl, combine the whiskey with ¾ C water and pour over pudding.
Bake for 35 minutes or until a thin crust forms on the top.
Remove from oven and invert the pudding onto a serving platter or spoon into bowls. Serve warm with whipped cream.
Warm Chocolate Melting Cups
Serves 10
1-1/4 c. sugar, divided
1/2 c. baking cocoa
2 T. flour
1/8 tsp. salt
3/4 c. water
3/4 c. + 1 T. semisweet chocolate chips
1 T. brewed coffee
1 tsp. vanilla
2 eggs
1 egg white
In a small saucepan, combine 3/4 c. sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in chocolate chips, coffee and vanilla.
In a mixing bowl, beat eggs and egg white until foamy. Gradually add remaining 1/2 c. sugar, beating until thickened and lemon colored.
Fold completely into chocolate mixture.
Transfer to 10 ramekins sprayed with cooking spray. Place ramekins in a baking pan; add 1" boiling water to pan. Bake, uncovered, at 350 for 20-25 minutes or until centers are just set. Serve warm.
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