Bittersweet Chocolate Pudding with Raspberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe makes four servings, so there will be some left over for you to enjoy on February 15th. Use a vegetable peeler to shave pretty curls of chocolate from a white chocolate baking bar. Ingredients:
1/2 cup sugar |
2 teaspoons cornstarch |
1 teaspoon vanilla extract |
dash of salt |
1 large egg |
1 large egg white |
1 cup 1% low-fat milk |
1/2 cup evaporated fat-free milk |
2 ounces bittersweet chocolate, chopped |
1/2 cup raspberries |
4 teaspoons shaved white chocolate |
Directions:
1. Combine first 6 ingredients in a medium bowl, stirring well with a whisk.
2. Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan, stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.
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