Jul 12, 2013

Chocolate Pudding with Raspberry Sauce

If you follow me on Instagram (larissa_anotherday), you should have seen a little sneak peak of this delightful dessert already. I know I normally share recipes on Thursdays, but let's face it my Summer is devoid of my normal schedule. So today we have a recipe on Friday.

I made this Chocolate Pudding with Raspberry Sauce for Hubby on Father's Day. Originally I had planned to make a Pot de Creme. This chocolate pudding happened instead. The pudding is rich, and creamy. It is slightly thicker than a traditional pudding, but not as thick as a Pot de Creme.

The base is made from my very favoritist (totally a word) chocolate chips--Guittard Real Milk Chocolate Chips. The recipe I used for the pudding was actually on the bag itself.

I love these chips so much, I might be known to buy an extra bag just for the occasional kids-are-driving-me-crazy treat. A smallish...er...mediumish...okay largish handful of these large milk chocolate chips and I am in heaven. Heaven I tell you!

While they are great by themselves, they are heavenly in my favorite chocolate chip cookie recipe, and they are sinful in these little individual servings of chocolate pudding. Yes, I am fully aware I used both heavenly and sinful to describe these chocolate morsels.

I really wanted to incorporate raspberries into the dessert some how. My husband loves chocolate mixed with fruit, especially raspberries or cherries.

Instead of just sprinkling fresh raspberries on top, I decided I also wanted to make a raspberry sauce.

The combination was glorious!

A little patience is involved since the pudding has to set up in the refrigerator. That time could be used to run through your neighborhood...then you won't feel so bad when you eat one...or two...

The other glorious thing, is that this is a cool dessert. So you can beat the heat, and it is a great alternative to ice cream if you are bored of ice cream...of course if that is even possible.

Chocolate Pudding with Raspberry Sauce

Printable Recipe

2 cups milk chocolate chips (I love Guittard)
3/4 cups whole milk
1/4 cup butter

Place the chocolate chips in a blender.

Heat the milk and the butter in a small saucepan over medium low heat. Stir frequently, until the mixture just begins to boil.

Immediately pour the hot liquid into the blender with the chocolate chips. Cover and blend on high until the chocolate mixture is smooth.

Pour the chocolate mixture into small dessert dishes and chill for 3-5 hours or until set.

Prepare the Raspberry Sauce once you know the pudding is set.

Raspberry Sauce:
1 pint fresh raspberries
1/4 cup white sugar
2 Tablespoons orange juice
2 Tablespoons cornstarch
1 cup cold water

Whisk the corn starch into the cold water until smooth.

In a small saucepan, combine the raspberries, sugar, orange juice and cornstarch mixture. Bring them mixture to a bowl over medium high heat.

Reduce to a simmer, and while stirring allow the sauce to simmer for 5 minutes or until desired consistency. The sauce will thicken a little as it cools.

Puree the sauce with an immersion blender and then feed it through a sieve in order to remove the seeds.

Set aside sauce until the individual pudding bowls are done.

Serve the Chocolate Pudding with a few fresh raspberries and topped with a generous helping of raspberry sauce.

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