Chocolate Raspberry Pudding

Name: Chocolate Raspberry Pudding
Prep time: 30 min
Yield: 1 serving
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; 1 teaspoon vanilla extract; 2 tablespoons of Chambord

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Prep Time
30 mins
Additional Time
3 hrs
Course
Dessert

Chocolate Raspberry Pudding

Jack Kelley

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A classic chocolate pudding elevated with Chambord

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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

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Instructions

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.
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.
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.