Chocolate pudding with raspberry coulis

Name: Chocolate pudding with raspberry coulis
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: Whole milk 1 cup; Butter 3 tbsp; Sugar 0.4 cup; Dark chocolate 2.8 oz; Cornstarch 3 tbsp; Raspberries 0.8 cup; Strawberries 0.7 cup; Sugar 4 tbsp; Fresh liquid cream ¼ cup; Mint to taste; Raspberries 2

it fr de es br

847

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 847
Carbohydrates g 115.8
of which sugars g 103.3
Protein g 8.2
Fats g 39
of which saturated fat g 22.61
Fiber g 5.6
Cholesterol mg 76
Sodium mg 72

Difficulty: Very easy
Prep time: 20 min
Cook time: 5 min
Serving: 2
Cost: Low
Note at least 2 hours in the fridge to cool down

PRESENTATION

So here's the thing, in northern Italy, the rich flavors of chocolate pudding meet the bright burst of raspberry coulis in this dessert that's just really really good. Perfect for romantic evenings or family gatherings, you know? The combo of smooth, tender pudding and tangy fruit sauce is just right. Seriously good. What makes this special is how the chocolate dessert stays super creamy and mellow. Meanwhile, the coulis, made from raspberries and strawberries, is carefully strained. And look, they make sure it's not too sharp. These little details matter—big time—giving you a homemade chocolate pudding that feels both classic and fancy without being fussy.

And you know what? Finish it off with whipped cream and fresh raspberries, and you've got something that looks as good as it tastes—pretty much perfect. In some Italian regions, they throw in a twist with wild berries from local markets or mascarpone instead of cream. Which is great. But the main idea is always about balance. The rich, almost velvety chocolate pairs perfectly with the sweet-tart raspberry sauce. Every mouthful is moist and flavorful without being too heavy.

This dessert is perfect for Valentine’s Day, but it works anytime you want to impress someone—or just treat yourself. Unlike heavier cakes or pies, chocolate pudding with raspberry sauce feels lighter and way more silky, especially when you get a bit of everything in one bite. The pudding, the fruit coulis, and the cream on top. It’s the kind of sweet you linger over, letting the flavors mix and settle. This chocolate and raspberry dessert really has a way of winning people over immediately—bringing a little extra warmth and affection to the table, just like the best Italian desserts do. For sure. Whether for a special occasion or a simple indulgence, this treat is sure to make anyone smile and appreciate the care put into every bite.

INGREDIENTS

847

Calories per serving

Ingredients for two puddings: Whole milk 1 cup (230 g) -; Butter 3 tbsp (40 g); Sugar 0.4 cup (80 g) -; Dark chocolate 2.8 oz (80 g) -; Cornstarch 3 tbsp (25 g)

for the coulis: Raspberries 0.8 cup (100 g); Strawberries 0.7 cup (100 g); Sugar 4 tbsp (50 g) -

for garnish: Fresh liquid cream ¼ cup (40 g); Mint to taste -; Raspberries 2

Preparation

How to prepare Chocolate pudding with raspberry coulis

To prepare the pudding with raspberry coulis, start by chopping the dark chocolate 1 and melt it in a bain-marie (you can use a bowl placed over a saucepan with boiling water, ensuring the water does not touch the bottom of the bowl) 2. Add the butter 3 and stir to fully melt the mixture.

Bring the milk to a boil in another saucepan and when it is about to boil, remove it from the heat and add the melted chocolate 4, stirring with a whisk or spatula 5. In a small bowl, mix the sugar with the cornstarch 6

and pour them, always stirring, into the chocolate and milk mixture 7. Put the saucepan back on the heat and continue to stir until the cream slightly thickens and coats the spatula (8-9).

At this point, take the molds (if using aluminum ones, you can lightly grease them with light almond oil or vegetable oil) 10. Pour the mixture into the molds 11 to the brim 12 and let it cool for at least 3 hours, first at room temperature and then in the refrigerator.

Proceed to prepare the raspberry coulis: wash the raspberries and strawberries, remove the green leaves from the strawberries and chop them coarsely 13, place them in a saucepan and add the raspberries 14. Then add the sugar 15 and cook over low heat until the strawberries are soft.

Strain the obtained pulp 16, using a soft spatula 17 (it's preferable not to use an immersion blender because breaking the seeds of the strawberries and raspberries might make it more sour). You can divide the coulis into small containers to serve it with each pudding 18.

When the pudding has solidified, run a small knife around the edge to make it easier to remove from the mold 19; turn the pudding onto a serving plate 20. Then whip the fresh cream with an electric mixer 21 or in a stand mixer and place it in a piping bag. Decorate the pudding with a dollop of whipped cream, decor with a fresh raspberry, and serve with the coulis on the side: your pudding with raspberry coulis is ready to be served.

Decorate the pudding with a dollop of whipped cream 22, decor with a fresh raspberry 23 and some mint leaves and serve with the coulis on the side: your pudding with raspberry coulis is ready to be enjoyed 34.