Dark Chocolate Pudding With A Creamy Cocoa Mascarpone Topping

Dark Chocolate Pudding With A Creamy Cocoa Mascarpone Topping

Dark Chocolate Pudding With A Creamy Cocoa Mascarpone Topping

Oh….my….gosh. I never thought I’d be one to say this, but I’m ready for Winter to be over. Normally, I love Winter. I have said before that I love the coziness, the enforced couch potato-ness because you can’t go outside. But, right now, here… in Kentucky, we have an expected low of -14 for tomorrow with a high, a HIGH, of 6. Hello? God? This is Kentucky. I just wanted to throw that out there in case You’d forgotten. Thank you.

The last few days we’ve had all of our outside cats penned up in the garage to keep them safe from the cold. The garage now smells like the elephant cage at the zoo… after it hasn’t been cleaned for three months. FYI… it is impossible to keep a garage clean with five male cats locked up in it *shudders* We have ONE cat we haven’t been able to catch and I have been worrying myself silly over her. She was dumped here at some point (people just love to dump their unwanted animals in the country) and is almost completely feral now. She comes out to get food and water and pals around with one of my male cats (who is in the garage) but won’t come near us, so I couldn’t get her into the garage. So what have I been doing? Shoveling fourteen times a day to make paths to the porch for her, setting out food and water bowls in strategic places, changing the water bowls every time they freeze (like once an hour) and fretting myself into a nervous breakdown over her safety.

Lately I have been all about the creamy foods. I know, I know… I can hear some of you out there saying, “how is this different from every other day for you, Janet?”. But it is. Yes, I absolutely love my creamy foods, I completely admit that little fact. 😀 But recently, I’ve been craving things like rice pudding, meats with creamy sauces, and puddings like this one. I like to tell myself that it’s an attempt by my prehistoric brain cells to add a layer of fat to my body to keep warm. The problem being that if I add another layer of fat, I’ll have to turn sideways to get my hips through the doorways.

This pudding is oh so good. Very chocolatey, but not overly sweet, being as it’s a dark chocolate flavor. It definitely hits that “I need something creamy and chocolate” spot. And the topping I made? Oh, my. There was some left over after I topped the puddings and I may or may not have stood over the sink eating the rest of it plain. It’s creamy, yet surprisingly light and not too sweet or too over the top cocoa flavored at all; the perfect foil for this pudding This is originally from The Food Network, with the topping being mine and the addition of the Kahlua being mine.

You know the drill…

Mrs. Cupcake; who is sick of shoveling snow.

Dark Chocolate Pudding With A Creamy Cocoa Mascarpone Topping

  • 1 cup sugar
  • 4 tablespoons cornstarch
  • 1/3 cup plus 1 tablespoon unsweetened cocoa
  • pinch salt
  • 2 cups milk
  • 1 cup heavy cream
  • 4 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons Kahlua Liqueur
  • 4 ounces (1/2 cup) semi sweet chocolate, chopped
  • Topping-
  • 4 ounces Mascarpone, room temp
  • 3/4 cup heavy cream
  • 3 tablespoons sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  1. In a large bowl, sift together the sugar, cornstarch, cocoa and salt. I just shake it through a fine mesh strainer. Add in 1/2 cup of the milk and whisk it, forming a thick paste. Whisk the beaten egg yolks into the mixture.
  2. In a heavy bottomed saucepot, combine the remaining milk and the cream. Bring them to just barely a boil, then take off the heat. Slowly pour about half a cup of the hot milk over the cocoa mixture to temper the egg yolks. Then slowly whisk in the rest of the milk/cream.
  3.  Pour the pudding back into the pot you used for the milk. Whisk in the vanilla and the Kahlua. Cook over not quite medium heat, stirring constantly (a wooden spoon or silicone spatula works best), making sure to get to the edges of the pan. When the mixture starts to thicken up, about 5 minutes or so, remove from the heat. You want this to almost, but not quite, come to a boil. Drop the chopped chocolate into the hot pudding, stirring until it melts.
  4. Now you have a choice. If you’re not worried about a few little lumps (I wasn’t) you can go ahead and divide this among your serving dishes now. If you want it lump free (truthfully, if you made sure to stir well while cooking, you really shouldn’t have any), you can pour this through a mesh strainer into a bowl and then put it into serving dishes. Do whichever makes you happy. This makes 4 8 ounce servings, 8 4 ounce servings, 16 2 ounce servings, 32…. sorry. I’ll stop now.
  5. Cover each dish of pudding with plastic wrap to prevent a skin forming and refrigerate for at least 3 hours.
  6. When ready to serve, make your topping. In a medium bowl, combine the mascarpone, cocoa and sugar. Whisk to combine well. Pour in the cream and whisk gently (so you don’t wear cream) until combined. Then, whisk more vigorously until it thickens up to firm peaks, about 4 minutes.
  7. Serve the pudding topped with the mascarpone cream and some shaved or grated chocolate.

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Creamy Chocolate Banana Bars With A Toasted Marshmallow Meringue

Creamy Chocolate Banana Bars With A Toasted Marshmallow Meringue

Creamy Chocolate Banana Bars With A Toasted Marshmallow Meringue


I’ve decided to become a street mime. I’m not sure how this will work in my rural area, though. The only ones who will see me “miming” (yes, that is actually a word; go figure) would be the 7 outside cats, some hawks and vultures and maybe a coyote or two if I mime at night. Do they carry cash to tip me with or would I need to carry a credit card machine with me everywhere? These are the things one must think about when contemplating a second job… or third in my case. Should I buy the typical black outfit or go the modern route and wear pink sequined leotards and a polka dotted blouse?

In case it isn’t readily apparent, I’m in what we at our house simply call, “a mood”. A mood can mean anything form “I’m having a crappy day. Come near me, talk to me or breathe in my direction and I’m liable to bite your head off” to “maybe that second beer wasn’t such a good idea on an empty stomach since now I’m waltzing around the house singing, “I’m Soooooo hurtttt” to “I’m in a very warped mood today due to far too much caffeine and am planning to become a mime”. I’ll let you guess where we’re at today.

I vacillated on this dessert so much that I probably came across like John McCain when it comes time to decide which political party to work for. First, I wanted to do lemon; then I wanted to do chocolate, then I thought maybe butterscotch, then lemon again. I finally settled on chocolate, if only to shut up all 14 of my inner voices. The arguing was getting on my nerves.

When I made the marshmallow meringue for this, it suddenly popped into my head to turn it into toasted marshmallows. They’re one of my favorite snacks, though I don’t actually have them often.

These bars are quite good, if I do say so myself. A crisp crust, topped with banana slices and a dark, sweet chocolate pudding, then followed up with a fluffy marshmallowy meringue. They’re also fairly easy. The most time consuming parts are when you have to stir the cooking pudding and then whisk the heating meringue. Don’t let the stovetop parts scare you away from this. If you can stir, you can make this dessert.

You know the drill….

Mrs. Cupcake, who needs to give her 6 year old a bath because he got marshmallow topping in his hair.

Creamy Chocolate Banana Bars With A Toasted Marshmallow Meringue

  • Crust-
  • 1 1/2 cups flour
  • 3/4 cup powdered sugar
  • 3/4 cup ( a stick and a half) unsalted butter, room temp
  • 1/2 teaspoon vanilla extract
  • Chocolate filling-
  • 3/4 cup sugar
  • 4 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 cup heavy cream
  • 4 ounces chopped unsweetened chocolate
  • 4 egg yolks, lightly beaten (hold onto the whites)
  • 2 tablespoons unsalted butter, room temp
  • 2 teaspoons vanilla extract
  • 2 to 3 bananas, sliced (don’t slice them until you’re ready to pour the pudding in or they will get brown)
  • Marshmallow Meringue-
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Line a 9 inch square pan with non stick foil.
  2. Prepare your crust- In a medium bowl, combine the softened 3/4 cup butter, 3/4 cup sugar and vanilla extract. Use a heavy spoon to mix them until they are smooth. Add in the flour and mix until it is a cohesive, somewhat crumbly mixture. There shouldn’t be any dry flour in the bottom of the bowl. Press the mixture onto the bottom and about 1/2 inch up the sides of the prepared pan. Bake at 350 until it is golden brown around the edges, about 17 to 20 minutes.
  3. While the crust bakes, make your pudding- combine the milk, cream and chopped chocolate in a microwave safe bowl or measuring cup. Microwave for 90 seconds, stir and if the chocolate isn’t fully melted and combined with the milk, microwave for another 30 seconds.
  4. Combine the sugar, cornstarch and salt in a medium saucepot.  Whisk well. You don’t want any lumps of cornstarch in the mixture. Slowly add in the milk/ chocolate mix. Start slowly, then you can pour quicker once you get about 1/3 of it in there.
  5. Whisk a few spoonfuls of this into the beaten egg yolks, one spoon at a time. This is just to temper the yolks in case the milk is warm enough that it might scramble the eggs. Then pour the eggs into the milk mixture, whisking the whole time.
  6. Place the pot over medium heat and cook, stirring constantly, until the pudding bubbles and thickens. Whisk in the butter and vanilla extract. Pour the pudding into a bowl and cover the top of it with plastic wrap, making sure it is touching the top of the pudding. Refrigerate and let chill until cold, at least an hour.
  7. When chilled, layer the sliced bananas over the crust. then pour the cold pudding over them. If planning to serve right away, make your marshmallow meringue. If not, cover it with plastic wrap and refrigerate.
  8. Marshmallow meringue- Start a pot of water simmering. Combine the egg whites, cream of tarter and sugar in a smaller pot. Place over, but not touching, the pot of simmering water. Whisking constantly, heat the egg white up until, when you place a finger in it, it is just on the verge of uncomfortable, about 115 to 120 degrees. Stir in the vanilla extract
  9. Transfer the mixture to a mixing bowl (you can use a hand mixer or a stand mixer with the whisk attachment) and beat on low speed until it is very foamy, then turn the speed up to medium and beat until it stand in peaks that droop slightly but don’t drip off of the beater
  10. Spread the marshmallow meringue over the chocolate pudding, making decorative whorls in it. Using a kitchen torch, holding it close to the meringue, lightly brown the top of the meringue.  Serve immediately and refrigerate the leftovers.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.


Rumors Of My Death Yada Yada Yada

I’m fairly sure no one really missed me or even noticed that I hadn’t posted in a couple of weeks *sobs dejectedly and hides under the bed* but just in case…. I’M NOT DEAD!!!! Just thought I’d mention that in case you weren’t sure if I was dead or not when you saw a post from me.

*Scratches head, looks confuzzled, starts to speak and gives up*

Seriously though (who am I fooling with the word ‘seriously” in my blog? Please raise your hand so that we can all laugh at you), I AM back. Can I promise I won’t disappear again? No. I may get hit by a falling space satellite tomorrow. I could contract Typhoid. I could get eaten by an enraged chicken. You never know.

Or I could just need a break again and not be the type to try to get whining attention by writing a post saying “I must leave *insert heavy sigh* because life is too hard *insert more sighs* and I need to lie in my bed, watch bad reality shows and eat Cheetos *sigh more and look downtrodden* and then expect 500 people to comment telling me to go away and come back when I’m refreshed. I prefer to just go away, come back when I’m refreshed and giggle maniacally knowing that maybe one or two of you were wondering where I had gone. I DID need to go away though. For reasons that are probably obvious if you’ve been reading my blog for a while, I just needed some down time… physically, emotionally, mentally. But I’m back, I’m raring to go and I MISSED ALL OF YOU!!! *Spreads hugs, kisses and Twinkies everywhere*

And I like to think I have come back with a bang. Berries are getting a bit less expensive as the year progresses (meaning I didn’t have to sell the kids to buy some berries) and if you’ve read my blog, you know I love berries. During the Summer, I tend to exist on fresh blueberries and raspberries *”Violet! You’re turning Violet, Violet!!” (who knows what that’s from? Huh huh huh?)

So what I have for you today *uses my professional voice* is pretty darn yummy. It’s also pretty darn rich so plan to have this after a light meal, not, say, a pork roast or after going to a Chinese buffet (am I the only one who eats like a pig at those?) . I made a parfait that layers a rich white chocolate/almond pudding with fresh berries. I originally started out with a cake that had a white chocolate/almond filling and berries on top and it morphed into this lol.

This is fairly easy. You’re just making a pastry cream, lightening it up into a pudding type mixture, layering it with berries and there ya go… bobs your uncle (what the heck does that phrase MEAN anyway!?)

Berry & White Chocolate/Almond Parfait

  • 1 cup half and half or light cream
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • Scant 1/4 cup flour
  • 2 eggs
  • 1/3 cup almond paste, crumbled
  • 6 ounces good quality white chocolate
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream, whipped
  • 3 cup assorted berries
  • 1/2 cup apricot preserves
  1. Pour half and half into a saucepan. Add vanilla extract and bring cream to a gentle simmer. Remove from the heat and set aside.
  2. In a medium bowl, combine the sugar and flour.
  3. Whisk in the eggs, then the warm half and half. Pour this back into the saucepan.
  4. Add the almond paste and whisk over medium heat until almond paste dissolves and pudding boils, about ten minutes.
  5. Remove from heat and add the white chocolate. Let sit for about 3 minutes, then stir until chocolate is melted and mixture is smooth.
  6. Put plastic wrap over pudding and refrigerate until cold, about 3 hours.
  7. When cold, fold in the heavy cream. Cover again and chill for about another 3 hours.
  8. When ready to serve, put the preserves in a small bowl and microwave until melted, about 25 seconds.
  9. Fold gently into the berries in a medium bowl.
  10. Make a layer of the pudding, a layer of berries, another layer of pudding and top with more berries. Serve. Drool. Eat too much.


Remember That Meringue?


You know the one I mean. The one I made the other day that was chock full of cocoa and heath bars and whipped cream. THIS one . Well, making a meringue of that size leaves you with some left over egg yolks.  Then there was the yummy Chicken Curry from yesterday.
This one here . Well, I made too much rice when I made that. My refrigerator isn’t the neatest place in the world at the best of times (translate- looking for something in there requires detective skills and hand grenades) but adding in a container filled with egg yolks precariously balanced on top of various Fage yogurts and a container of Brussell Sprouts and something that growled at me that I left alone and a bowl filled with cold rice makes for a dangerous situation, especially when you have kids and a husband for whom being careful is a mysterious thing women do.

So I decided to make rice pudding. Albeit, a very rich rice pudding with six egg yolks in it but a rice pudding nonetheless. But as much as I love rice pudding, I wanted to do something different with it. Well, I love tea. Just about any type of tea though I have never really been able to get on the “green tea tastes better and is better for you” bandwagon. And I really love spiced Chai. On a side note, it drives me nuts when people say they want some Chai Tea. Chai is the word for tea, just not in English 😛 So when they say they want Chai tea, they are saying they want tea tea hehe.

Asssss I was saying, I love chai. All the spices in it, the heavenly smell… it just some good stuff. So I decided to make a Chai spiced Rice Pudding. But that’s not all folks! Nope, buy one now and we’ll include a second for free!!! Erhmmm… sorry. Been watching too much TV. I decided to make the chai spiced rice pudding but also make it bruleed. It certainly has enough egg yolks and cream in it to qualify for a brulee topping 😀

I mentioned on the facebook fan page for the blog that it would probably be a good idea to make sure you actually READ your spice bottle instead of just grabbing one that begins with the letter C assuming it is the Cardamom you want. Because if you don’t read, you may just end up doing what I did and using Coriander in your rice pudding instead. Not smart. Thank God something told me to only use a sprinkle and then look at the bottle. Coriander spiced rice pudding just doesn’t sound good to me.


  • 3 cups leftover cold rice
  • 2 cups heavy cream
  • 2 cups whole milk
  • 6 egg yolks
  • 1 large egg
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cardamom (NOT Coriander 😛 )
  • 1/2 cup raisins (optional. Doesn’t really go with the Chai idea but I just love raisins in my rice pudding)
  • 1 cup brown sugar mixed with 1/4 cup white sugar

Note- If you just want a regular rice pudding use the cinnamon but omit the other spices

  1. Preheat oven to 325 degrees. Butter a 3 quart baking dish.
  2. In a large pot, mix your cold rice with the milk, cream, vanilla, sugar and spices, making sure to break up any lumps. Add the raisins if using. Heat over medium heat, stirring occasionally, until it comes to a simmer.
  3. Meanwhile, beat your egg yolks and one egg together. When the milk mixture comes to a simmer, take 1/2 cup of it and SLOWLY drizzle it into your eggs to bring up the temp of the eggs so that they don’t just scramble when added to the milk. When the 1/2 cup milk and the eggs are mixed, slowly drizzle this into the hot milk/rice mix, whisking the whole time.
  4. Cook over low heat for five minutes, stirring constantly.
  5. Carefully pour the pudding into the buttered baking pan. Cook at 325 until a knife inserted in the center comes out almost clean. It’s ok if there is a little soft rice or liquid on the knife. You just don’t want it to come out dripping. It will finish cooking from it’s own residual heat if the knife is mostly clean.
  6. Sprinkle the mixed brown and white sugar over the top of the pudding. Using a kitchen torch (I love playing with fire) carefully caramelize the sugar.
  7. Serve warm, cold or at room temp; however you prefer it. Is yummy served warm (the sugar on top hardens up) with a scoop of vanilla ice cream melting over it. Or like I had it; with a small puddle of heavy cream poured onto it. YUM!

The Proof Is In The Pudding…Or Something Like That


What the heck does that MEAN anyway? It’s one of those saying that everyone has heard but only Etymologists understand. There are so many weird sayings that have been passed on down through the ages. Where the heck did “A little bird told me” come from? I can’t count how many times someone would tattle on me when I was a kid (and I have no idea why. I was an angel- an ANGEL I tell you!) and my mother would tell me that a little bird told her I had done whatever it was I was about to get in trouble for. I…WANT…THAT…DARN…BIRD! I have a frying pan ready for him. Gossiping little piece of feathers got me in more trouble when I was young.

Other sayings make far too much sense. Like ” A fool and his money are soon parted”. We won’t delve too deeply into that one. But…ummm… take my advice. Stay away from Amazon when you’re tired and bored.

Or “A penny for your thoughts”. Am I the only one who thinks that with the state of the economy, that penny is just not cutting it? Offer me a thousand dollars and we’ll talk.

What about “A word to the wise is sufficient”? So if I come up to someone and say ” Monkey” they will know exactly what to do with that sage advice?

Ok, I’m rambling now. Maybe I should be “A (wo)man of few words” and just get to the food huh?

Well, since I still have no oven cause the landlord hasn’t called back, I made chocolate pudding. Deep dark rich and creamy chocolate pudding. Pudding so good you’ll weep. Pudding so creamy…

I’m rambling again aren’t I? Sigh. Here ya go. Deep dark chocolate pudding with a Strawberry sauce.

Deep Dark Chocolate Pudding With Strawberry Couli

  1. 1 16 oz container frozen strawberries in syrup, thawed
  2. 1 1/2 cups sugar (can be subbed with splenda)
  3. 2/3 cup unsweetened cocoa powder, sifted to break up the lumps)
  4. 1/3 cup cornstarch
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon instant coffee powder (doesn’t add flavor so much as depth and can be omitted if desired)
  7. 4 cups whole milk
  8. 1 cup heavy cream
  9. 1 cup chocolate chips (can use milk or semi sweet. Milk makes for a milder pudding; semi sweet makes a strong deep chocolate flavor)
  10. 3 teaspoons vanilla extract

Strawberry Couli

  • To make the couli couldn’t be simpler- Dump your container of strawberries, syrup and all, into a blender or the bowl of a food processor. Blend or process until it is a nice puree; maybe 5 seconds. You can either use it as is or slowly whisk 2 tablespoons of cornstarch into it and heat until it is boiling and thickened, then let cool. Either way works.

Chocolate Pudding

  • In a fairly large saucepan or pot, whisk together the cocoa, sugar, salt and cornstarch. Try to break up any little lumps.
  • Slowly whisk in the milk. If you pour it all in at once, you’ll have a time getting all the lumps out. Do it a bit at a time.
  • Over medium heat, stirring constantly (go to a wooden spoon now), heat until the mixture is gently boiling and thickened.
  • Remove from heat and stir in the chocolate chips and vanilla. Let it sit for about 5 minutes then stir to combine the now melted chips with the pudding mixture. Pour into a large bowl and cover with plastic wrap to prevent a skin from forming. Chill for at least 2 hours.
  • When pudding is chilled, whip the one cup of heavy cream. Fold the cream into the pudding mixture until thoroughly combined.
  • Spoon a large spoonful of the strawberry couli onto the bottom of your serving bowls. Add chocolate pudding on top of this and then top with more whipped cream (I used chocolate whipped cream because…well… cause I could.) and more couli. This makes five “Oh my God; you expect me to eat all of that?!” sized servings or 10 normal ones. The recipe can be easily halved.
  • You can make this pudding up to the point of chilling and then eat as is or with the sauce without folding in the heavy cream but be warned; without the addition of the cream, it is a very heavy dense creamy pudding. The addition of the whipped cream in it lightens it up (as contrary as that may sound lol)

Hmm; methinks I need to get new dishwasher detergent if the water spots on that glass are any indication 😛