Chocolate Pudding with Raspberry Coulis
Category: Desserts
Servings: 2
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 230g |
| Butter | 40g |
| Granulated sugar | 80g |
| Dark chocolate (finely chopped) | 80g |
| Cornstarch (cornflour) | 25g |
| Fresh raspberries | 100g |
| Fresh strawberries | 100g |
| Granulated sugar (for coulis) | 50g |
| Heavy cream | 40g |
| Fresh mint | q.b. |
| Fresh raspberry | 2 |
Instructions
1. Prepare the Chocolate Pudding:
Start by finely chopping the dark chocolate into small pieces. Set it aside for later use.
In a small saucepan, melt the butter over low heat. Once melted, add the chopped dark chocolate to the pan and stir until it’s completely melted and smooth.
Meanwhile, in another saucepan, heat the whole milk over medium heat. Once it begins to come to a simmer (just before it boils), remove the milk from the heat. Gradually pour the hot milk over the melted chocolate mixture, whisking constantly until smooth and combined.
In a small bowl, whisk together the sugar and cornstarch until well combined. Gradually add the sugar-cornstarch mixture to the chocolate-milk mixture, stirring constantly to prevent lumps.
Return the saucepan to the stove over low heat. Continue to cook the pudding while stirring constantly with a spatula or whisk. The pudding will begin to thicken after about 8-9 minutes, and it will coat the back of the spatula.
2. Set the Pudding:
Once the pudding has thickened, pour it into small individual cups or ramekins. If you’re using aluminum molds, lightly grease them with almond oil or any mild vegetable oil to make the pudding easier to remove once set. Let the pudding cool slightly at room temperature before transferring it to the refrigerator to chill for at least 2 hours, or until firm.
3. Prepare the Raspberry Coulis:
While the pudding sets, wash the raspberries and strawberries thoroughly. Remove the green tops from the strawberries and chop them into smaller pieces.
Place both the raspberries and chopped strawberries into a small saucepan, and add the granulated sugar. Heat the mixture over medium-low heat, allowing the fruit to soften and release their juices. Stir occasionally to prevent burning.
Once the fruit has broken down and softened, remove the pan from the heat. Use a fine mesh sieve to strain the mixture into a bowl, discarding the solids and keeping the smooth coulis. Set aside.
4. Finish the Dish:
When the chocolate pudding has fully set, run a small knife around the edges of the ramekins to loosen the pudding. Carefully invert the molds onto serving plates to release the pudding.
In a separate bowl, whip the heavy cream using an electric mixer until soft peaks form.
To serve, spoon a generous portion of the raspberry coulis onto each plate, then place the chocolate pudding on top. Add a dollop of freshly whipped cream to the top of each pudding and garnish with a fresh raspberry and a sprig of mint.
Enjoy your rich, velvety chocolate pudding paired with the sweet and tangy raspberry coulis!
Note: This recipe is perfect for a special occasion or a cozy evening at home. The combination of creamy chocolate pudding with the tart raspberry coulis is simply irresistible!
