Easy No-Bake Puddings
Impromptu dinner parties, monsoon deluges and last-minute potluck lunches are no longer stress-laden situations when it comes to whipping up quick meals or desserts that will leave your guests and loved ones in a food-induced coma.
Let’s look at some easy recipes that are quick and easy, which can be made using ingredients you already have.
- Leftover brownies or chocolate biscuits with 3 tablespoons of butter
- 1 1/2 cups chocolate chips
- 350 grams cream cheese, softened
- 1/2 cup sugar
- 1/4 cup butter, softened
- 2 cups non-dairy whipped topping, thawed
- ¾ cup chocolate chips
For Hot Fudge Sauce:
- ½ cup brown sugar
- ¼ cup cocoa powder
- ¼ cup butter
- ¼ cup milk
- 2 teaspoons vanilla
- In a small bow add chocolate chips and heat in a microwave for one minute. Stir, and then heat at 30 second intervals, stirring in between until the chocolate is completely smooth and melted. Set aside to cool.
- Beat together cream cheese, sugar and butter in a large bowl on medium speed until smooth and creamy. Slowly add in cooled melted chocolate chips, stirring until well blended. Then fold in whipped topping until blended.
- Add in the ¾ cup chocolate chips and stir until incorporated. Spread on top of cooled, leftover brownies or cookie mixture.
- Place in the refrigerator until firm and set, about 30-60 minutes.
Hot Fudge Sauce
- 1/2 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter
- 1/4 cup milk
- 1 tsp vanilla extract
- Mix brown sugar and cocoa powder in a small bowl. Set aside.
- In a medium saucepan, cook butter and milk until it starts to bubble (about 5 minutes on medium heat).
- Add cocoa mixture. Stirring constantly with a wooden spoon, cook for 2 minutes until smooth.
- Remove from heat and stir in vanilla.
- Let the mixture sit for at least 5 minutes. It will thicken.
- Store covered in refrigerator for up to one week.
- Reheat for 10 seconds in a microwave before using.
- 1 1/2 teaspoons instant coffee
- 1/4 cup hot water
- 1 cup heavy whipping cream or nondairy whipping cream
- 1 1/2 cups powdered sugar
- 225 grams mascarpone cheese or cream cheese
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 30 grams baking chocolate
- Place the instant coffee in the hot water and stir. Let it cool for 5 minutes.
- Beat whipping cream until stiff peaks form. Chill until ready to use.
- Mix powdered sugar and mascarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add the coffee a little at a time, depending on how strong you want your tiramisu. Mix in vanilla.
- Fold whipped cream into coffee mixture gently. Place the tiramisu in a piping bag that is fitted with a large round or 1M tip.
- Pipe a small amount into the bottom of four serving glasses. Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the one ounce of baking chocolate over the tops of the serving dishes. Chill, covered, in the fridge until ready to serve.
- 225 grams dark chocolate
- 225 ml fresh cream
Salty Caramel Sauce
- 1 cup heavy cream
- 1 cup sugar
- Salt to taste
- 3/4 cup plus 1 cup milk
- 1 tablespoon powdered gelatin
- 2 cups heavy cream
- Grated chocolate or shavings
- Crushed peanut brittle
- Caramel popcorn
- For the ganache: heat the cream in the microwave for about 15 seconds or till the cream is just about to boil.
- Add the cut pieces of chocolate and mix till smooth ensuring there are no lumps.
- With a spoon, drop in some of the ganache into the dessert glasses and place the glasses in the fridge to set.
- For the caramel sauce: Boil the heavy cream in a saucepan over medium-high heat. Put the sugar in a separate saucepan. Add a pinch of salt to the sugar. Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. This is where you need to be especially attentive as the caramel can turn from dark to burnt in a matter of seconds. Slowly add the cream to the dark caramel sauce and whisk together. Allow to cool.
- For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer.
- Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour the salty caramel sauce into the mixture, whisking as you pour.
- Distribute evenly into the glasses over the ganache. Place in the refrigerator for 2 to 3 hours.When the panna cotta is chilled, garnish with salted peanuts, caramelized popcorn, whipped cream or chocolate shavings