Barley Chocolate Pudding Recipe
Ingredients
| Barley | 1⁄2 Cup (8 tbs) | |
| Maraschino cherries | 1 | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Butter | 2 Tablespoon | |
| Semi-sweet chocolate | 2 Ounce | |
| Cornstarch | 1 Tablespoon | |
| Milk | 1⁄3 Cup (5.33 tbs) | |
| Egg yolks | 2 | |
| Vanilla | 1 Teaspoon | |
| Nuts | 1⁄2 Cup (8 tbs), chopped | |
| Egg whites | 2 | |
| Sugar | 4 Tablespoon | |
| Sugar | 4 Tablespoon | |
| Whipped cream | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 492 Calories from Fat 256
% Daily Value*
Total Fat 28 g43.7%
Saturated Fat 14.9 g74.4%
Trans Fat 0 g
Cholesterol 128.9 mg43%
Sodium 187.8 mg7.8%
Total Carbohydrates 44 g14.8%
Dietary Fiber 3.4 g13.6%
Sugars 29.5 g
Protein 13 g26.6%
Vitamin A 4.3% Vitamin C
Calcium 7.4% Iron 4.3%
*Based on a 2000 Calorie diet
Directions
Chill.
Into another saucepan measure the butter or margarine and chocolate, and melt together over low heat.
Stir occasionally.
Blend the 2 tablespoons sugar and the cornstarch, and add milk and egg yolks.
Beat until the egg yolks are thoroughly mixed.
Add to the melted chocolate, turn up heat, and cook and stir until the mixture thickens.
Remove from heat.
Add barley, 1 teaspoon vanilla, and nuts.
Cool to room temperature.
Whip egg whites until they peak.
Add 4 tablespoons sugar, and whip again until stiff.
Fold into the barley mixture, and refrigerate.
When ready to serve, add the remaining 1 teaspoon vanilla and 2 tablespoons sugar to the whipped cream.
Layer in parfait glasses, beginning with the barley mixture.
Top with a dollop of whipped cream and a maraschino cherry.
Chef
