Chocolate Cinnamon Pudding with Raspberries
Ingredients
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon
- 1/2 cup unsweetened cocoa powder
- 2/3 cup plus 1 tablespoon packed brown sugar
- 2 1/2 cup whole milk
- 1 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1 1/2 fresh raspberries
Direction
- 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 cream. Over medium - low heat, bring to a boil and cook. Stirring constantly, until the pudding is thick and smooth. Remove from the heat and stir in the vanilla.
- 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.
- Enjoy with your beloved ones.
