Chocolate Raspberry Pudding

Chocolate Raspberry Pudding w/ Vanilla Whipped Cream | With Lovely,

It’s been extra chilly in SF this week, so naturally I’ve been craving chocolate pudding. I finally made some today, and it definitely hit the spot. I don’t know why it took me so long to get around to making it, since it takes less than 10 minutes to put together!

Of course, I couldn’t just make plain old chocolate pudding. Simple classics are great, but I always like to mix things up a bit in the kitchen. So I whisked in some strained raspberry compote and topped it with a dollop of homemade vanilla whipped cream. This chocolate raspberry pudding is everything a pudding should be: rich, creamy, and decadent.

Chocolate Raspberry Pudding w/ Homemade Whipped Cream | With Lovely,
Chocolate Raspberry Pudding

Adapted from Joy the Baker

Ingredients:

For the pudding:

  • 1/4 c sugar
  • 1/4 c cocoa powder (unsweetened)
  • 2 tbsp cornstarch
  • Pinch of salt
  • 2 c whole milk
  • 1 large egg
  • 1/2 c chocolate chips
  • 3/4 c raspberries (fresh or frozen)
  • 1 tsp vanilla extract

For the whipped cream:

  • 1 c heavy whipping cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract

Instructions:

For the pudding: 

  1. Beat the egg in a medium heat-proof bowl and set aside.
  2. Heat the raspberries and vanilla extract in a small saucepan over medium-low heat.
  3. While the raspberries are stewing, whisk the sugar, cocoa powder, cornstarch, and salt together in a heavy medium saucepan. Slowly add the milk, whisking to combine.
  4. Bring chocolate mixture to a boil over medium-high heat, whisking constantly until thick (about 5–7 minutes). Remove from heat.
  5. Add hot chocolate mixture to the bowl with the egg in a thin stream, whisking constantly. Pour in chocolate chips and whisk until smooth.
  6. Place a fine mesh sieve over the bowl and transfer the stewed raspberries to the sieve. Use a spatula or large spoon to push the raspberry compote through the sieve and scrape along the back of the sieve to get the remaining raspberry syrup into the bowl. Whisk to incorporate raspberry syrup into the pudding. Save or discard the raspberry seeds.
  7. Pour pudding into ramekins, mugs, or mason jars. If not serving immediately, place a piece of wax paper directly over each surface to prevent a skin from forming and store in the refrigerator.

For the whipped cream:

  1. Beat whipping cream, sugar, and vanilla extract with a stand mixer, hand beater, whisk, or magic bullet until soft peaks form.

To assemble:

  1. Place a dollop of whipped cream onto each serving of chocolate raspberry pudding.
  2. Optional: garnish with a sprinkle of frozen raspberry sections. 

Chocolate Raspberry Pudding w/ Homemade Whipped Cream | With Lovely,

 


With Lovely,

K

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