CHOCOLATE PUDDING WITH RASPBERRIES RECIPES

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RASPBERRY-CHOCOLATE PUDDING RECIPE | MYRECIPES



Raspberry-Chocolate Pudding Recipe | MyRecipes image

Provided by MyRecipes

Total Time 2 hours 15 minutes

Yield Makes 5 servings (serving size: 1/2 cup)

Number Of Ingredients 12

2 cups fat-free milk
? cup sugar
? cup unsweetened cocoa
3 tablespoons cornstarch
? teaspoon salt
1 large egg, lightly beaten
½ (4-oz.) semisweet chocolate baking bar, chopped
1 teaspoon vanilla extract
? cup raspberry jam
? cup thawed reduced-fat frozen whipped topping
1 teaspoon water
Garnish: fresh raspberries

Steps:

  • Whisk together milk, sugar, cocoa, cornstarch, and salt in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot. Gradually whisk 1/3 cup hot milk mixture into egg. Whisk egg mixture into remaining hot milk mixture.
  • Cook, whisking constantly, 3 minutes or until mixture thickens. Remove from heat, and add chopped chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Pour mixture into a glass bowl. Place heavy-duty plastic wrap directly on warm mixture (to prevent a film from forming), and chill 2 hours or until pudding is completely cool.
  • Microwave raspberry jam in a small microwave-safe bowl at HIGH 30 seconds or until melted. Spoon 1 Tbsp. melted jam into bottom of each of 5 individual serving dishes, and top each with 1/2 cup pudding and 1 Tbsp. whipped topping. Stir 1 tsp. water into remaining melted jam, and drizzle 1/2 tsp. jam mixture on top of whipped topping on each pudding. Garnish, if desired.

Nutrition Facts : Calories 312 calories, CarbohydrateContent 62.1 g, CholesterolContent 44 mg, FatContent 5.3 g, FiberContent 1.7 g, ProteinContent 6.3 g, SaturatedFatContent 2.8 g, SodiumContent 123 mg

CHOCOLATE PUDDING WITH RASPBERRY CREAM RECIPE - NYT COOKING



Chocolate Pudding With Raspberry Cream Recipe - NYT Cooking image

This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that’s what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.

Provided by Yossy Arefi

Total Time 25 minutes

Yield 2 servings

Number Of Ingredients 9

1 cup/240 milliliters whole milk
1 large egg yolk
5 tablespoons plus 1 teaspoon/75 grams granulated sugar
5 tablespoons/30 grams Dutch-process cocoa powder
1 tablespoon cornstarch
Pinch of kosher salt
1 1/2 teaspoons vanilla extract
1/2 cup/80 grams fresh raspberries
1/3 cup/80 milliliters heavy cream

Steps:

  • 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 1/2 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 1/2 teaspoon sugar and 1/2 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.

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