Tuesday, November 24, 2009

Chocolate Raspberry Pudding

chocolate-raspberry-pudding
Though its the season for Cranberries, I would urge you to make this beautiful change and go for some raspberries instead! Combine them with the gooey goodness of dark and white chocolate, topped with whipped cream and some slivered almonds, and you have the perfect dessert ready for Thanksgiving, or for a romantic dinner for two! Creamy Chocolate Raspberry Pudding - the name says it all - rich and creamy, warm and luscious, with a taste of decadence in every spoon, this is my favorite Pudding recipe. its quick and easy, can be served by itself, or with some ice cream, and looks beautiful if served in stemmed dessert glasses!

Sending these off to Sourashtra's Kitchen for her latest collection of desserts and pastries, co-hosted by Sudeshna.

Ingredients
1/2 cup sugar
1/2 tsp salt )
4 tbsp unsweetened cocoa
1 1/2 tbsp cornstarch
2 tbsp warm whole milk
1 cup heavy cream
1 oz semisweet chocolate, grated
1 oz white chocolate, grated
Splash of Chambord (raspberry liqueur)- optional
1/2 tbsp vanilla extract

Method
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.

I love it warm, so I serve it immediately, topped with fresh homemade raspberry puree, and some whipped cream.

But to make an elegant dessert, pour the pudding into temperature-resistant bowls or ramekins and refrigerate until set (at least 30 minutes). Let cool before serving.

Top with raspberry puree, whipped cream, and sprinkle some slivered almonds on the top and serve immediately.

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