Chocolate Flavored Syrup

Ingredients


1/2 c Cocoa; firmly packed
1 1/4 c Cold water
1/4 ts Salt
1/2 c Nutrasweet
2 1/2 ts Vanilla

1. Mix cocoa, water and salt in a heavy saucepan until smooth.
2. Bring to a boil, simmer gently, stirring constantly for 3 minutes.
3. Remove from heat; let cool 10 minutes.
4. Add sweetener and vanilla, mix well.
5. Pour into a jar, cover, and store in refrigerator. Stir well in jar before measuring to use.

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Albertsons' Chocolate 101

Use the highest-quality chocolate and cocoa you can buy. Good chocolate has a glossy sheen and a smooth taste. Here’s a quick primer on different varieties and their uses:

* Unsweetened (chocolate liquor): Made with about 50 percent cocoa butter, this is pure, unadulterated chocolate. Use it in cooking and baking, but don’t bother eating it straight.
* Bittersweet: Made by adding cocoa butter, sugar, and vanilla to chocolate liquor, bittersweet chocolate has a dark, rich taste. Use it in baking.
* Semisweet: This variety is made the same way as bittersweet, but with more sugar. A classic for chocolate chip cookies.
* Milk chocolate: Sweet and creamy, this chocolate is made with milk solids, which give it its light color. For some people, milk chocolate is a clear winner over dark.
* White chocolate: Because it’s made with cocoa butter and not chocolate liquor, white chocolate isn’t strictly chocolate. Use it in baking, but don’t expect a chocolatey taste—it’s sweet and mild.

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Emeril's Chocolate Pudding Extravaganza

Ingredients:

8 ounces bittersweet chocolate, chopped
8 ounces unsweetened chocolate, chopped
8 large egg yolks
2 cups sugar
½ cup cornstarch
1 teaspoon salt
7 cups milk
4 tablespoons unsalted butter, cut into bits and softened
3 ½ teaspoons vanilla
2 cups all-purpose flour
1 cup salted butter, melted
1 cup finely chopped walnuts
4 cups heavy cream
½ cup confectioners' sugar plus 3 cups sifted
16 ounces cream cheese, softened

Directions:

Preheat the oven to 350ºF.

1. To make the pudding, melt the bittersweet and unsweetened chocolates in the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, stirring, until smooth. Remove from the heat.
2. Beat the egg yolks in a small bowl.
3. Combine the sugar, cornstarch, and salt in medium saucepan over medium heat. Add the milk in a stream, whisking constantly. Bring the mixture to a boil, whisking constantly to keep lumps from forming. Remove from the heat.
4. Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the saucepan with the hot milk and bring to a simmer over medium-low heat. Simmer, whisking constantly, until thick and smooth, about 3 minutes. Remove from the heat and whisk in the melted chocolate, unsalted butter, and 2 teaspoons vanilla. Transfer to a large bowl. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate to cool.
5. To make the crust, combine the flour, salted butter, and walnuts in a medium bowl. Stir to combine. Using your fingers press the mixture into a 9 x 13-inch baking dish, covering the bottom and coming a little bit up the sides. Bake until golden brown, about 45 minutes.
6. To make the cream cheese filling, combine 2 cups cream, ¼ cup confectioners' sugar, and ¾ teaspoon vanilla in a large bowl. Whisk until stiff peaks form. Combine cream cheese and 3 cups sifted confectioners' sugar in a large bowl and cream using an electric mixer. Fold whipped cream into cream cheese mixture until just combined. Reserve for pudding assembly.
7. To make whipped cream topping combine remaining 2 cups cream, remaining ¼ cup confectioners' sugar, and remaining ¾ teaspoon vanilla in a large bowl. Whisk until soft peaks form. Reserve for pudding assembly.
8. When ready to assemble pudding, spoon chocolate pudding into prepared dish over walnut crust. Top with the cream cheese filling, cover, and refrigerate for at least 2 hours or up to overnight. Garnish with whipped cream just before serving.
9. Makes 10 to 12 servings

Recipe courtesy Emeril Lagasse, originally appearing in "Emeril's Potluck," William Morrow Publishers, 2004, courtesy Martha Stewart Living Omnimedia

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