Monday, May 20, 2013


Chocolate Pudding with Raspberry Caramel Sauce

_DSC9215A 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._DSC9195

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.
_DSC9159 _DSC9161

Chocolate pudding_DSC9146

  • 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._DSC9167
  4. Sieve over an another clean bowl and strain the chocolate mixture #2_DSC9177
  5. Put a paper towel over the chocolate mixture to remove foamy bubbles._DSC9179
  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._DSC9190
  8. Bake for 45 minutes to 50 minutes.
  9. Remove from oven. Leave on counter to cool then refrigerate.

_DSC9199I 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.

_DSC9208Gold 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.

_DSC9219_DSC9229What is that? A captain Hook?_DSC9224Iris were so grand!




  1. It looks delicious as usual Akemi! I love the spoon too. :-)

    1. Thank you Leanne. You really should come over.

  2. That's definitely one perfect delicous Scoop...with a matching scooper's so cute!

    1. Thank you so much for your comment. You're so sweet always.

  3. Very nice display about ice's look like natural delicious ice cream..yammy :)

    1. Thank you! I spent so much time on your site, window dreamy. I wish I could buy the whole store.

  4. You don't prefer chocolate pudding? I guess only if we're comparing Japanese pudding. Looks perfect.

    1. Thank you Mariko. This chocolate pudding recipe is really good one. I still prefer vanilla pudding though.

  5. Your photos always make me go, "Ooooohhhh!!" I promise . . . I look at my monitor and go, "Ooooohhhh!"

    1. Thank you Jalna. I was out of town last week so I spent an hour catching up on your blog. I had a good time!

  6. Your pudding sounds and looks exquisite. I love soft chocolate desserts (especially dark, bitter) and raspberry is one of their best friends. I often top chocolate mousse with raspberries and it instantly changes into something more elegant. (I can imagine how seaweed must be awful with chocolate though...). Your photos are gorgeous!

  7. This post is probably where I got the most useful information for my research. Thanks for posting, maybe we can see more on this. Are you aware of any other websites on this subject…

    1. Thank you very much. For your questions, Do you speak Japanese? then try htt://

  8. プロも顔負けのプディング!おいしそうですね!金箔ものってて、Pastry shopで売れますよ~!