Rating: 3.5 stars
207 Ratings
  • 5 star values: 43
  • 4 star values: 69
  • 3 star values: 55
  • 2 star values: 25
  • 1 star values: 15
Jean Galton

Gallery

Credit: Anna Williams

Recipe Summary test

hands-on:
5 mins
total:
15 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.

  • 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.

Nutrition Facts

calcium 189mg; 391 calories; carbohydrates 45g; cholesterol 78mg; fat 23g; fiber 5g; iron 2mg; protein 6mg; saturated fat 14g; sodium 72mg.
Advertisement