Molded Chocolate Pudding

An ultra-chocolatey, not too sweet dessert from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Heat chocolate, sugar and milk in the top of a double boiler over water until chocolate is melted.
  • Soften gelatin in water; add to chocolate mixture.
  • Pour the mixture into a moist (or lightly sprayed with cooking spray) mold and chill until firm.
  • Whip egg whites until stiff and fold in marshmallow cream.
  • Turn out onto a chilled serving plate and garnish with mounds of egg whites.
  • Place a cherry in the center of each mound.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"An ultra-chocolatey, not too sweet dessert from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time."
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  1. Molly53
    An ultra-chocolatey, not too sweet dessert from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
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