Beyond Sweet and Savory

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Chocolate

Chocolate pudding with raspberries and sea salt

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This chocolate pudding with raspberries and sea salt is not only easy to make but insanely delicious with such depth and richness that you’ll never go back to store bought chocolate puddings.

three cups of chocolate pudding with raspberries and sea salt

Every year I look forward to Food52’s the Piglet cookbook tournament where 16 of the most notable cookbooks face off in a NCAA-style bracketed tournament.  Since I own a few hundred cookbooks, I follow the tournament to look for inspiring ones. Brave Tart wasn’t even on my radar until I read this review and this one.  Although Brave Tart didn’t make it to the final, it had already peaked my curiosity.

two cups of chocolate pudding with raspberries and sea salt

We eventually made it to Barnes and Noble last Sunday with the kids in tow.  While they were playing, I flipped through the book and was caught off guard by the chocolate pudding recipe.  Unlike Vu who grew up with chocolate pudding, I didn’t even like it until a few months ago. Last December I was hospitalized for acute pancreatitis and put on bowel rest.  After two days of starvation, the doctor finally started me on water and broth.  Once I was able to tolerate the liquids, she transitioned me to a mechanically soft diet which meant cream of wheat and pudding or jello. I could have sworn my taste buds sang hallelujah after my first spoon of chocolate pudding.  It was so good I asked for a second and third.  Chocolate pudding was one of the most delicious things I had eaten in 2017. Given my newfound love for chocolate pudding and it being one of of Vu’s favorite treats, I wanted a homemade version that was foolproof and unfussy and the recipe from Brave Tart fitted that bill.

two cups of chocolate pudding with raspberries and sea salt

I tried the recipe the same day knowing that it needed a few hours overnight in the fridge to set.  The morning after I panicked a little when it looked more like a jello than a pudding. Maybe I missed a step and messed up!  I read the instructions again and proceeded to scrape the pudding into my mixer and started whipping it. After a few minutes, it came out smooth and creamy as Stella Parks promised.  It was the best chocolate pudding I have ever tasted, but just a tad sweeter than my liking. I added fresh raspberries, shaved dark chocolate, and a touch of sea salt and boy did it take the edge off the sweetness.  It was smooth, rich, and had such depth that Vu agreed it was better than any store bought chocolate puddings. This chocolate pudding with raspberries and sea salt is our new go to chocolate pudding recipe and that alone is worth the price of this book.

If you like chocolate, check out these recipes: Earl Grey chocolate pots de creme, chocolate cake with espresso buttercream, and salted chocolate chip cookies.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
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Chocolate Pudding with Raspberries and Sea Salt
Prep Time
10 mins
Cook Time
5 mins
Inactive time
3 hrs
Total Time
15 mins
 

This chocolate pudding with raspberries and sea salt is not only easy to make but insanely delicious.  Recipe is from Brave Tart by Stella Parks.

Course: Dessert
Cuisine: American
Servings: 4 servings
Ingredients
  • 1 envelope unflavored gelatin powder (2 ¼ tsp)
  • 2 tbsps 2% milk to bloom gelatin
  • 2 tsps vanilla extract
  • 2/3 cup gently packed light brown sugar
  • 1/2 cup Dutch-process cocoa powder
  • 1/8 tsp iodized salt
  • 1 1/2 cups 2% organic milk
  • 1/2 cup organic raspberries for serving
  • 1/4 cup shaved dark chocolate
  • 1/2 tsp sea salt
Instructions

  1. In a small bowl, whisk gelatin, 2 tbsps milk, and vanilla extract and let the gelatin bloom.

  2. In a small saucepan, combine brown sugar, cocoa powder, and salt and use a spatula to break up any lumps.

  3. Add the milk and warm over medium heat whisking gently until steaming hot for about 5 minutes.

  4. Remove from heat and whisk in the gelatin mixture until fully melted.


  5. Pour the the mixture through a sieve into a 4 cup container and cool for 15 minutes.  Cover and refrigerate for at least 3 hours or overnight.

  6. When ready to serve, scrape the pudding into the bowl of a stand mixer fitted with a paddle attachment and beat on medium heat until creamy for about 3-5 minutes.

  7. Divide the pudding into four glasses, top with raspberries, shaved chocolate, and sprinkle with sea salt.

Recipe Notes

Leftovers can be refrigerated up to 2 weeks in an airtight container. Rewhip before serving.     

Earl grey chocolate pots de creme with creme fraiche and shaved chocolate

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These Earl grey chocolate pots de creme are silky with an intense chocolate flavor and a subtle note of Earl Grey tea.

five jars of earl grey chocolate pots de creme

Even though I’m working and won’t be able to celebrate Valentine’s Day with Vu, it didn’t stop me from whipping up a special treat for him.  I decided to surprise Vu with a treat of Earl grey chocolate pots de creme.  Chocolate pudding is hands down one of Vu’s favorite childhood treats and Earl Grey is my favorite tea so it’s a win win combination.  

five jars of earl grey chocolate pots de creme with three spoons

After seventeen years of being together, we don’t make a big deal about Valentine’s Day.  No roses.  No fancy dinner.  And definitely no gifts.  We celebrate by spending time together and doing the little things for each other.  Once you become a mom, you’ll appreciate coming home from work and finding all the laundry put away or all the baby bottles washed.  And for Vu, it’s finding little treats around the house or in the fridge.  It’s not about the grand romantic overtures but all the little things that add up.     

For the pots de creme, I infused the Earl grey flavor by steeping loose tea leaves in the cream.  The warm tea flavored cream is used to melt the chocolate and temper the egg yolks and sugar.  To get a smooth texture I strained the chocolate mixture to get rid of any bits and pieces of eggs that might have cooked during the tempering process.  The chocolate mixture is divided into little pots, hence the name pots de creme, and baked in a water bath until barely set.    

four jars of Earl grey chocolate pots de creme

After setting in the fridge for 3 hours, you’re rewarded with an intense chocolate dessert.  If you prefer a less rich flavor, substitute half of the cream for milk and play around with the amount of sugar.  I topped mine with creme fraiche to cut through the richness of chocolate but you can also top them with seasonal fruits like segmented blood oranges, strawberries, or raspberries.  I’m so excited to share the recipe for these Earl grey chocolate pots de creme just in time for Valentine’s Day.  If you’re making it for yourself, cut the recipe in half.  These Earl grey chocolate pots de creme are not for the faint of heart and meant to be shared.   

four jars of Earl grey chocolate pots de creme

 

If you need more Valentine’s Day inspiration, check out these simple recipes: blood orange panna cotta and blood orange and chocolate chip sorbet.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
Print
Earl grey chocolate pots de creme
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

These Earl grey chocolate pots de creme are silky with an intense chocolate flavor and a subtle note of Earl Grey tea.

Course: Dessert
Cuisine: French
Servings: 6 servings
Ingredients
  • 2 1/2 cup organic heavy cream
  • 2 tbsps Earl grey loose tea leaves
  • 6 oz semisweet chocolate, chopped
  • 4 small organic egg yolks
  • 2 tbsps granulated sugar
  • 1/8 tsp salt
  • 1/4 cup creme fraiche, for serving
  • 1 tbsp shaved chocolate, for serving
Instructions

  1. Preheat the oven to 325 degrees F.  Set aside six ramekins or oven proof jars and a shallow baking dish large enough to hold them.

  2. In a small saucepan, heat the heavy cream over medium heat until it bubbles around the edges.  Remove from heat and add the tea leaves.  Cover and let it steep for 10 minutes.

  3. Strain the infused cream into another saucepan.  Bring the infused milk back to a simmer and turn off heat.  Whisk in chopped chocolate until smooth.  

  4. In a mixing bowl, whisk together the yolks, sugar and salt until pale yellow. 

  5. Slowly pour the chocolate mixture into the yolks while whisking constantly.  Strain the mixture through a very fine mesh sieve into a large measuring cup or bowl.

  6. Divide the chocolate mixture among the oven proof jars.

  7. Place the jars in the baking dish and pour hot water in the dish until it reaches halfway up the sides of the ramekin.

  8. Place the baking dish on the center rack in the oven and bake for 20 minutes until the edges are lightly set but the center is still wobbly.

  9. Remove the jars from water and set them aside to cool for 15 minutes.

  10. Refrigerate at least 3 hours or overnight before serving. 

  11. When ready to serve, top the pots de creme with creme fraiche and shaved chocolate.

Recipe Notes

This recipe can be made one day ahead.

Chocolate cake with espresso buttercream

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Chocolate cake with espresso buttercream and shaved chocolate


In August we became a family of four but it didn’t start out that way. For the longest time, I was very happy with just ONE child. Working in the ICU, I had witnessed first hand mothers dying from complications of pregnancy and childbirth. FEAR has a way of paralyzing you. It’s a powerful force that cemented my decision. Why risk it when we were already blessed with a healthy child! I felt like we had won the lottery with our first born. He is a sweet and easy going boy that brings us so much joy.

I was happy with our family set-up. Traveling was a breeze. We could fit neatly in one row on an airplane. It was easy to wrangle one rambunctious toddler with two parents. The past few years were challenging but we had finally found our rhythm so why upset the balance.

Everything was chugging along just the way I imagined until last June when we went out to celebrate Father’s Day. There was an elderly couple and their son sitting next to our table. The couple must have been in their 70s and their son in his 30s. They started dinner at about the same time as we did. For the duration of dinner their son was on his cell phone while his parents quietly conversed with each other. My husband noticed me tearing up and badgered me until I caved in and told him how upset I was seeing his parents neglected. His cell phone was the object of his affection instead of his father.  A part of me panicked thinking what if that was us and our son in the future!

Since that night, my thoughts drifted frequently back to that scene. Then I remembered how alone I felt when my mother was battling uterine cancer and breast cancer. I had no one to confide in or share my burden with. I pretended to be strong for my mom but inside I was terrified of losing one of the greatest loves of my life. A friend could lend me her ears but it’s not the same as having a sibling to lean on.  While there’s no guarantee that siblings would get along or become close, we are optimistic that we can raise our kids to love one another and take care of each other.

Thanksgiving came around and I thought about the holidays being more fun if there were two kids running around. Double the noise.  Double the mess.  But double the joy.  For the first time in a long time, a little voice started whispering the idea of a second child. I began opening up to Vu. We went back and forth about the pros and cons of having another addition to our family. Let’s just say the list of cons was a lot longer than pros. Both of us are older and working on our careers. We have no help and the cost of childcare in this country is abhorrent. Whatever amount of free time and sleep that we enjoy now would become non-existent. And of course the cost of raising another child, an additional $250,000, not including college! 


I had never imagined that the decision to have a second child would be one of the hardest decisions of my life. Against all odds, we decided to go ahead because life decision can’t really be based on a table of pros and cons. Ultimately our heart tugging won and we didn’t want to be in our 50s thinking about what could have been. I had a small window of time to get pregnant and we both agreed to be at peace with whatever the outcome was.

As luck would have it or fate as some believe, we got pregnant in that small window of time and welcomed our second boy, Dillon, in August. From the moment we heard Dillon’s heart beating on the ultrasound to his first cry when he made his debut in the OR, we fell in love again. Things have been really hard but we’re taking it one day at a time. For those parents out there who are struggling, we feel your pain.  In retrospect, we would have been happy with one child, two, or none at all but now that we’re a family of four, we can’t imagine our life any other way. 


To celebrate us all making it to three months, I made a chocolate cake. I reserve cakes for special occasions and this is definitely one of them.




When I was pregnant, I had the worst heartburn and couldn’t have chocolate or coffee. Now that my body has somewhat recovered, I’m enjoying chocolate in all forms. This simple cake totally hits the spot but leaves you wanting more because of the espresso frosting. I don’t know about you but chocolate and coffee are a match made in foodie heaven. Our friends and coworkers really enjoyed this cake when we made it for birthdays and potlucks.  We couldn’t be more excited to share this special occasion and recipe with you.

 

 

 




Chocolate Cake
⅔ cup of semi sweet chocolate chips
1 stick of butter
½ cup of sugar
2 medium organic eggs
1 tsp vanilla extract
¼ cup organic milk
¾ cup all purpose flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt


Espresso buttercream
¾ cup of semi sweet chocolate chips
1 stick of butter
¾ cup icing sugar
1 tsp vanilla extract
1 tbsp espresso
Chocolate shavings (optional)

1. Preheat the oven to 350 degrees F. Grease and line two 6 inch cake pans with baking paper.

2. Place the butter, sugar, and chocolate in a heatproof bowl over a small pan of simmering water and make sure not to let the bowl touch the water. Stir the mixture until everything is  melted and smooth. Remove from heat and set aside.

3. In a mixing bowl, sift flour, cocoa, baking powder, baking soda, and salt.

4. Transfer the chocolate mixture to the bowl of a stand mixer with the paddle attachment.

5. Add the eggs, one at a time, beating well after each addition.

6. Add the vanilla and whisk to combine.

7. Fold in the flour mixture and whisk in the milk.

8. Divide the batter between two 6 inch cake pans, place them on the middle rack, and bake in the oven for 30-35 minutes until a toothpick inserted into the center comes out clean.

9. Cool the cake in the pan for 10 minutes then transfer to a wire rack to cool completely.

10. While the cake is cooling, make the buttercream. Place the chocolate in a heatproof bowl set over gently simmering water and don’t let the bowl touch the water. Stir the chocolate until melted and smooth. Stir in the espresso powder and vanilla extract. Remove from heat and set aside.

11. In a stand mixer with the paddle attachment, beat the butter and icing sugar for 8-10 minutes until very thick and pale. Fold in the espresso chocolate mixture and whisk until well combined.

12. When ready to frost the cakes, use a serrated knife to level the cakes.  Place one layer on a cake pedestal. With an offset spatula, spread about ¼ cup of buttercream over the top.

13. Place the second layer on top of the buttercream, then spread the remaining frosting evenly on top and sides of the cake.

14. To make the chocolate shaving, use a vegetable peeler, scrape the blade lengthwise across the a block of room temperature chocolate. Top the cake and bottom of the cake with chocolate shavings.

 
Note: 
1. For baking use good quality chocolate.
2. Make sure the cakes are cooled completely before you frost them or the frosting will melt.
3. The cake will keep in the refrigerator covered in plastic wrap for up to two days.

Salted chocolate chip cookies

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When we posted a picture of our salted chocolate chip cookies as part of our edible gifts for friends and family on Instagram, people went wild. Never had it occurred to us that our followers would go banana for something as simple as chocolate chip cookies topped with a few grains of sea salt! 


So we’re making good on our promise to share our simple but delicious salted chocolate chip cookie recipe.  It’s amazing what heat can do to the chemistry of sugar, flour, baking powder, and butter! 

They’re perfect on their own with a glass of milk, as a pizookie, or an ice cream sandwich. We hope you like it!

 


Salted chocolate chip cookies (about 18 cookies)
1 stick of butter, cubed
1 ½ cup of all purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup of dark brown sugar
¼ cup of turbinado sugar
1 egg
1 tsp vanilla extract
4 oz of semisweet chocolate chips (use the best quality chocolate you have)
½ tsp sea salt for sprinkling

1. In a small sauce pan, on low heat, add the cubed butter and let the butter melt into a liquid, about 5 minutes.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, combine the sugars and melted butter and beat on low speed until homogeneous, about 5 minutes.
4. Add the egg and vanilla and beat on slow speed until well blended.
5. Sift in the flour mixture into two batches and beat until combined.
6. Scrape down the side of the bowl as needed.
7. Fold in the chocolate chips.
8. Refrigerate dough for 30 minutes. If you have time, refrigerate dough overnight which allows a deeply caramelized flavor to come through.
9. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
10.Remove the dough from the fridge and use an ice scoop to scoop out about 2 tablespoons of dough for each cookie.
11. Roll the dough into balls and place them on the parchment paper, about 2 inches apart.
12. Use the bottom of a measuring cup and gently press on the dough to flatten them slightly.
13. Sprinkle a few grains of sea salt on top.
14. Place the baking sheets on the lowest racks of the oven and bake for 10 minutes.
15. Remove the baking sheets from the oven and let the cookies sit on the pan for another 5 minutes. Transfer them to a wire rack to cook.
16. Enjoy immediately or store them in an airtight container for up to a week.

Fudgy Chocolate Brownies

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Everything tastes bland when I am sick especially with a diet consisting mainly of soup and congee.  My taste buds are craving for chocolate and lots of it.  


I wanted something quick and simple so I made a batch of brownies.  

 


These chocolate brownies are dense, fudgy, and full of chocolate goodness.  


If you like your brownies cakey, this is not the recipe.  They taste amazing while still warm and paired with a glass of milk.  

 


This is the perfect pick-me-up!

 

 

Fudgy Chocolate Brownies
1 stick of butter and more for dusting the pan (you can replace this with applesauce for a healthier alternative)
8 oz bittersweet chocolate (I used Ghiradelli)
1 ½ cups sugar
3 large eggs
½ tbsp vanilla extract
¾ cup all purpose flour
¾ cup cocoa powder
½ tsp salt
Powdered sugar for dusting
Fresh raspberries for garnish
1. Preheat the oven to 350˚F.
2. Butter a 9-inch square baking pan and line with parchment paper, leaving a 1-inch overhang on two sides.
3. Place the butter and chocolate in a large heatproof bowl set over simmering water.  Stir frequently until the chocolate and butter are melted.
4. Remove the bowl from heat and let it cool for 10 minutes.
5. Stir sugar into the chocolate mixture.
6. Whisk in one egg at a time.
7. Add the vanilla.
8. Shift the cocoa powder, flour, and salt into the chocolate mixture and whisk until everything is well blended.
9. Pour the batter in the pan and bake for 35-45 minutes.  When you insert a toothpick in the center, it should come out clean with only a few moist crumbs sticking to it.
10. Let it cool until the brownie is just a bit warmer than room temperature.
11. Run a knife around the edges of the pan and use the parchment paper to lift the brownie of of the pan.
12. Cut the brownie into the size that you prefer, dust with powdered sugar and garnish with fresh raspberries before serving.