Add the milk and egg yolk to a measuring cup. Whisk to
combine.
Add 5 tablespoons sugar, the cocoa powder, cornstarch and
salt to a medium saucepan, and whisk to combine, breaking
up any lumps. Whisk the milk and egg yolk mixture into the
sugar mixture until smooth.
Set the pan over medium-low heat and cook the mixture until it
thickens and starts to bubble, stirring the mixture constantly
with a rubber spatula and making sure to scrape the corners
and bottom of the pan. Once it bubbles, cook for an additional
minute until thick and creamy, taking extra care to scrape the
bottom and sides of the pan to avoid scorching the mixture, 6
to 8 minutes total. If you do get a few small lumps, whisk the
mixture vigorously for a few seconds to smooth them. Stir in 1
teaspoon vanilla extract.
Spoon the pudding into two small serving bowls or glasses,
and press a piece of plastic wrap on the surface of each
pudding to prevent a skin from forming. Chill for at least 1 hour
and up to 2 days.
When you are ready to serve the pudding, make the raspberry
cream- Combine ½ teaspoon sugar with about 4 raspberries in
a small bowl. Mash them together with a fork and macerate. In
a medium bowl, whisk the cream with the remaining ½
teaspoon sugar and ½ teaspoon vanilla to medium peaks.
Dollop the mashed raspberries over the top of the whipped
cream and fold a few times. (The mixture should be streaky.)
Top the pudding with the remaining raspberries and a dollop of
the whipped cream. Serve immediately.
Originally Submitted
8/21/2021
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