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The Sweet Life: Throw a Dessert-Tasting Party!
(page 3 of 5)
Chocolate!
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 CloudServes 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 ABOUT THE CHEFGlenn 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. |
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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