Gourmet Style

The Sweet Life: Throw a Dessert-Tasting Party!


(page 3 of 5)


From the raw ingredients (left) to pouring the batter into a ramekin (center), to the final dusting (right), chocolate is a delicious experience.

Photos by Olivier Koning



1. Method: 

In the top of a double boiler or in a large, heat-proof bowl fitted snugly over a saucepan with 2 inches of simmering water, melt butter and chocolate, stirring until smooth, about 5 minutes. Remove from heat; let cool slightly.

Meanwhile, in a small bowl, beat eggs with an electric mixer on high speed until mixture is pale yellow and forms thick ribbons, 7 to 10 minutes.

Prepare a steamer. Line four, 6-ounce ramekins or glass cups with plastic wrap. 

Using a rubber spatula, gently fold chocolate mixture into eggs.

Divide mixture evenly between prepared ramekins, tapping sides sharply to remove any air bubbles. Place cups in bottom of steamer; cover and steam until pudding has risen about ½-inch and has formed a light crust, 5 to 7 minutes. Let cool. 

To serve, invert ramekins onto individual dessert plates; carefully remove plastic wrap. Leave the “clouds” at room temperature to soften slightly, about 15 minutes, or microwave until warm, about 15 seconds. Dust with cocoa powder and garnish with a dollop of whipped cream.

Chocolate Cloud

Serves four
5     ounces unsalted butter, chopped
10     ounces dark semisweet chocolate
4     large eggs, room temperature
Cocoa powder, for dusting
Whipped cream, for garnish  

Photo by Olivier Koning


Glenn Chu is the chef/owner of Indigo, 1121 Nuuanu Ave., 521-2900. Since the restaurant opened in 1994, Indigo has won many HONOLULU Magazine Hale Aina Awards.

Plate, Pier 1 Imports.  Napkin and fork, Williams-Sonoma.

Photo by Olivier Koning

Tip: Chef Chu servies his chocolate cloud with freshly made whipped cream. It’s easy; just make sure the cream is colder than 50 degrees. If it’s warmer than that, you’re on the path to making butter. 

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