How To make Heavenly Chocolate Delight
2 c Water
1 c Uncooked rice*
1 ts Ground Mexican cinnamon
-- or regular cinnamon 3 ts Vanilla extract; divided
3 c Milk
1/2 c Sugar
4 oz Mexican chocolate
1 Envelope gelatin
1/4 c Cold water
2 c Heavy cream
1/2 c Powdered sugar
1 tb Coffee liqueur
Chocolate sprinkles Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Add milk, sugar, and chocolate to rice mixture; simmer over low heat stirring occasionally until thickened, about 30 minutes. Soften gelatin in cold water. Add to thickened chocolate mixture. Stir well. Remove from heat. Place pan with mixture in bowl of ice water to cool. Whip cream and remaining vanilla at low speed until soft peaks form. Increase speed to high. Gradually add powdered sugar, continue beating until stiff but not dry. Fold half of whipped cream into cooled rice mixture. Add coffee liqueur to remaining whipped cream. Spoon rice mixture into dessert glasses; top with remaining whipped cream and sprinkle with chocolate sprinkles. Refrigerate until set. *Recipe based on regular-milled long grain white rice. If using other types of rice refer to rice cooking chart. Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Heavenly Chocolate Delight's Videos
Chocolate Delight Recipe
Hi guys! In todays video I make chocolate delight. It is so yummy I hope you try it out! I hope you enjoy this video! Please like and subscribe! Thanks for watching!
Chocolate Delight Recipe
INGREDIENTS:
BOTTOM CRUST LAYER:
1 1/2 cups all-purpose flour
3/4 cup butter (melted)
1 cup pecans (finely chopped)
FIRST LAYER:
1 (8 oz) package cream cheese (room temperature for easier mixing)
1 cup powdered sugar
1 cup Cool Whip
SECOND LAYER:
1 (3.4 oz) package vanilla instant pudding
1 (3.4 oz) package chocolate instant pudding
4 cups milk (OR FOLLOW YOUR PUDDING DIRECTIONS ON BOX)
THE TOP LAYER:
Remainder of Cool Whip
DIRECTIONS:
BOTTOM CRUST LAYER: Mix flour, butter and pecans and press into the bottom of a 9 X 13-inch dish or pan. Bake at 325°F for 25 minutes. Remove from oven and cool completely.
FIRST LAYER OVER CRUST: Mix cream cheese, powdered sugar and 1 cup Cool Whip. This is easiest to mix with an electric mixer. Spread over crust.
Chill each layer for about 20 minutes in the freezer before adding the next to give everything a chance to firm up.
SECOND LAYER: Mix together puddings and milk. Mix according to package directions. Spread over cream cheese layer.
You can chill for another 20 minutes in the freezer to make spreading the Cool Whip easier.
Top with remaining Cool Whip!
Let the dessert chill in the refrigerator for at least 2 hours!
Heavenly delight easy and quick recipe for parties and sweet lovers. by hareem k khane.
#heavenlydelighteasyandquickrecipeforpartiesandsweetlovers #Hareemkkhane
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Very Creamy Chocolate Delight Recipe| How To Make Chocolate Pudding At Home
Very Creamy Chocolate Delight Recipe How to make Chocolate Pudding At Home
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⬇⬇⬇ INGREDIENTS ⬇⬇⬇
2 CUP MILK
1/2 CUP SUGAR
2 TABLESPOON CORN FLOUR
1 TABLESPOON ALL PURPOSE FLOUR
1 TEASPOON VANILLA EXTRACT
1 CUP DARK CHOCOLATE
SOME COOKIE & ALMOND (OPTIONAL)
FOR 2ND LAYER
1 CUP WHIPPING CREAM
100G CHOCOLATE
#chocolatedessert #chocolatepudding #chocolatedelight
Chocolate Delight Make Ahead Quick & Easy Pudding Dessert & Homemade Chili @ourforeverfarm
Welcome to the farm!
This dessert is absolutely delicious!
Chocolate Delight
INGREDIENTS
FOR THE CRUST:
1 1/2 cups all-purpose flour
3/4 cup butter, melted
1 cup pecans, finely chopped
FOR THE FIRST LAYER:
1 (8 oz) package cream cheese, room temperature for easier mixing
1 cup confectioners' powdered sugar
1 cup Cool Whip
FOR THE SECOND LAYER:
1 (3.4 oz) package vanilla instant pudding
1 (3.4 oz) package chocolate instant pudding
3 cups whole milk
INSTRUCTIONS
Crust layer: Mix flour, butter and pecans and press into the bottom of a 9 X 13-inch dish or pan. Bake at 325°F for 25 minutes. Remove from oven and cool completely.
For the bottom layer over crust, mix cream cheese, powdered sugar and 1 cup Cool Whip. This is easiest to mix with an electric mixer. Spread over crust. Chill each layer for about 20 minutes in the freezer before adding the next to give everything a chance to firm up.
For the second layer, mix together puddings and milk. Mix according to package directions. Spread over cream cheese layer. You can chill for another 20 minutes in the freezer to make spreading the Cool Whip easier.
Top with remaining Cool Whip and sprinkle with grated chocolate, if desired. Let the dessert chill in the refrigerator for at least 2 hours.
I like to chill each layer before adding the next one. I also use the 12 Oz cool whip.
My daughters mother in law used to make this. Sweet memories.
Enjoy!
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Blessings,
Val & Sweet Hunter
Our Forever Farm
P.0. Box 985
Cedar Bluff, Alabama 35959
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Mechanics way to make Dessert || Heavenly Delight Chocolate Vlog by: MM WAINWRIGHT OFFICIAL
This video is just for tips and entertaining purposes only.
Enjoy and thank you for watching my videos!!