Chocolate-Cinnamon Pudding with Raspberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Add extra flavor to homemade chocolate puding with cinnamon and a topping of whipped cream and raspberries. Ingredients:
1/2 cup unsweetened cocoa powder |
1/2 teaspoon cinnamon |
1/4 cup cornstarch |
2/3 cup plus 1 tablespoon packed brown sugar |
2 1/2 cups whole milk |
1 1/4 cups heavy cream |
2 teaspoons vanilla extract |
1 1/2 cups fresh raspberries, or frozen raspberries, thawed |
Directions:
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.
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