Chocolate-Cinnamon Pudding With Raspberries

Photo by Anna Williams
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 391 calories
    • Fat 23 g
    • Sat Fat 14 g
    • Cholesterol 78 mg
    • Sodium 72 mg
    • Protein 6 mg
    • Carbohydrate 45 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 189 mg


  1. Check 1/2cup unsweetened cocoa powder
  2. Check 1/2teaspoon cinnamon
  3. Check 1/4cup cornstarch
  4. Check 2/3cup plus 1 tablespoon packed brown sugar
  5. Check 2 1/2cups whole milk
  6. Check 1 1/4cups heavy cream
  7. Check 2teaspoons vanilla extract
  8. Check 1 1/2cups fresh raspberries, or frozen raspberries, thawed


  1. In a heavy saucepan, combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar. Whisk in the milk and 1/2 cup of the cream. Over medium-low heat, bring to a boil and cook, stirring constantly, until the pudding is thick and smooth. Remove from heat and stir in the vanilla.
  2. Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
  3. Whip the remaining heavy cream with the remaining sugar until soft peaks from. Serve the pudding warm or chilled with the raspberries and whipped cream.