The epitome of ease and convenience, these dessert treats can be made the day before your game day party. Serve on a pretty flat platter, set out on the buffet table, and your guests can simply help themselves to these delicious parfaits.
Dark Chocolate Pudding
Sinfully delicious dark chocolate. Who can resist?! Mighty delicious by itself, this rich bittersweet dessert can be dressed up for any occasion. Layer with whipped cream and berries, add a brownie layer, add a salty, crunchy punch with pretzel pieces or chopped peanuts, or add a little Amaretto, Kahlua, or rum!
- 1/3 cup sugar
- 2 tablespoon unsweetened cocoa powder
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 cup milk
- 1/2 oz. bittersweet chocolate
- 1 teaspoon vanilla extract
- Add sugar, cocoa, and cornstarch to medium-sized heavy saucepan. Gradually add the milk, whisking until incorporated. Turn heat to medium and continue whisking until pudding thickens and comes to a boil, about 5 minutes. Continue to boil 1 minute longer, whisking constantly.
- Remove pudding from heat. Add chocolate and vanilla; whisk until chocolate melts and pudding is smooth. Spoon into serving glasses. Refrigerate until ready to serve.
Tapioca is a starch extracted from cassava root, a plant Bermudians know, love and enjoy in our Cassava pies. While this pudding is traditionally thought of as an ordinary comfort food dessert, you can dress it up by layering with fresh fruit or topping with crumbled vanilla wafers, raspberry coulis, shaved chocolate, or simply dust with cocoa powder for a more elegant presentation. Try substituting coconut milk for the whole milk for a more exotic flavour – get the recipe here.
- 3 cups whole milk
- 1/3 cup small-pearl tapioca (not instant)
- 1/2 cup granulated sugar
- 2 large egg yolks, lightly beaten
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1/8 teaspoon fine salt
- Place 1 cup of the milk and the tapioca pearls in a medium saucepan and stir to combine. Leave uncovered at room temperature for 1 hour.
- Add the remaining 2 cups of milk, sugar, egg yolks, vanilla seeds, and salt and stir to combine. Place the pan over medium heat and cook, whisking constantly, until the mixture just comes to a simmer, about 10 minutes (do not let the mixture boil). Reduce the heat to low and cook, stirring constantly, until the mixture thickens and the tapioca pearls are softened and translucent, about 15 minutes. Spoon pudding into serving glasses. To stop a skin from forming, simply and press a piece of plastic wrap directly on the surface of the pudding. Refrigerate for up to 2 days.
Avocado Banana Pudding
Avocado has a creamy, buttery taste and it blends well to make a smooth, healthy dessert. You can always dress up this dessert by garnishing with shaved dark chocolate, chocolate syrup drizzle, or banana slices.
Makes: 2 servings
1 ripe banana
2 tablespoons coconut milk
2 tablespoons agave sweetener
1/4 teaspoon vanilla extract
Drop of fresh lemon juice
Pinch of salt
Place all ingredients in food processor or blender and process until smooth. Spoon into glasses and refrigerate until ready to serve.