Chocolate Raspberry Pudding
By: Tracy Koslicki
Published: Tuesday, November 4, 2014 - 8:31pm

Ingredients




2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup cacao powder
2 1/2 cups milk
4 large egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
2 tablespoons of Chambord

Preparation

1 Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks. 2 Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.  Let cool a few minutes then stir in Chambord. 3 Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

About

A classic chocolate pudding with a touch of raspberry with the addition of Chambord