Scoop

Chocolate Pudding with Raspberry Caramel Sauce

A friend whose husband works for a food distribution company shared some Guittard tablet chocolate with me. It seems like there are endless possibilities available for what to do with this fortune.

Chocolate pudding doesn’t excite me as much as regular pudding for some reason. I love chocolate anything…wait I take it back, chocolate covered sea weed was pretty nasty. They are not meant to be together. Anyhow, chocolate pudding just isn’t clicking. We just need a fresh start (recipe) maybe?  Raspberry caramel sauce perhaps a great assist?

Ingredients and instruction to make four 4 ounce ramekins

Equipment: food scale, food thermometer, ramekins (I used smaller oven safe dishes), sieve and foil

Raspberry caramel sauce

• Sugar 60g
• Water 2 teaspoons
• Raspberry puree (I used seedless raspberry jam) 2 Tablespoons. Combine with 2 Tablespoons hot water in a small bowl. Set aside.

In a small sauce pan, melt sugar and water at medium heat. Tilt the pan sometimes to make even coloring. Add raspberry puree mixture and stir with wooden spoon. Stop the cooking process when it reaches a dark amber color. Pour into the ramekins.

Chocolate pudding

• Milk 200ml
• Heavy cream 100ml
• Milk chocolate 100g If you are not using tablet, chopped small
• Egg Yolk 2 Beat in medium bowl.

1. Heat oven to 302F Start boiling 1-2 cups of water.
2. Heat milk and heavy cream in a sauce pan to reach the 50-60 C temperature. Remove from heat and add chocolate. Stir well to melt chocolate.
   
3. Pour melted chocolate into the bowl containing the beaten egg. Mix well.
4. Sieve over an another clean bowl and strain the chocolate mixture #2
5. Put a paper towel over the chocolate mixture to remove foamy bubbles.
6. Pour into the ramekins leaving 1/4 inch head room and prick larger bubbles with tooth pick.
   
7. Cover each ramekin with foil. Place them in a deep casserole dish with a paper towel on the bottom. Pour boiling water 1/3 of way up to ramekins.
8. Bake for 45 minutes to 50 minutes.
9. Remove from oven. Leave on counter to cool then refrigerate.

I put on some melted ice cream to conceal the imperfect top surface then decorated with gold leaf. However, it clung to my fingers badly. I was about start singing ‘Gold finger~’. You’re supposed to use tweezers to handle gold leaf.

Gold digger’s spoon… so greedy!

If you’re going to Tokyo, make sure to stop by Lindt Chocolat Café in Ginza, They offer very nice chocolate pudding in a cute little jar.

My neighbor friend called me to ask if I would like to see her callow lilys. Yes, yes! It was cold and raining, so I sent my husband over to take some pictures.

What is that? A captain Hook?Iris were so grand!