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Yield: 2


Double Chocolate Raspberry Pudding

1/2 cup sugar (125 ml)
1/2 tsp salt (2 ml)
4 tbsp unsweetened cocoa (60 ml)
1 1/2 tbsp cornstarch (22 ml)
2 tbsp warm whole milk (30 ml)
1 cup heavy cream (250 ml)
1 oz semisweet chocolate, grated (28 g)
1 oz white chocolate, grated (28 g)
Splash of Chambord (raspberry liqueur)
1/2 tbsp vanilla extract (7 ml)


Double Chocolate Raspberry Pudding

Mix together the sugar, salt, cocoa, cornstarch and milk in a small bowl until it makes a paste.

Heat the cream in a small saucepan until just before scalding, then add the dark and white chocolate, stir, and add the cocoa paste. Mix well and bring to a boil, stirring constantly. Add the Chambord and the vanilla. When the pudding begins to thicken, remove it from the heat and let it rest for 2 minutes.

Pour into temperature-resistant bowls or ramekins and refrigerate until set (at least 30 minutes). Let cool before serving.
Posted by Donna on Monday, February 06, 2006 at 07:51 PM
Filed in: Desserts • ◊ Permalink

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