Two Chocolate Pudding Cups with Raspberries

Name: Two Chocolate Pudding Cups with Raspberries
Total time: 1 h 25 min
Yield: 8
Ingredients: 2.333 cups milk divided (any kind); 0.25 cup Corn starch; 0.25 cup sugar; 2 Tbsps white chocolate (chopped); 1 tsp vanilla extract; 2.333 cups milk (divided); 3 Tbsps Corn starch; 2 Tbsps cocoa powder; 0.25 cup sugar; 2 Tbsps plain semi-sweet chocolate (chopped); 1 tsp vanilla extract; 3 cups Raspberries; powdered sugar

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Difficulty:

moderate

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 25 min.

Ready in

Ingredients

for

servings

Ingredients: 2.333 cups milk divided (any kind); ¼ cup Corn starch; ¼ cup sugar; 2 Tbsps white chocolate (chopped); 1 tsp vanilla extract; 2.333 cups milk (divided); 3 Tbsps Corn starch; 2 Tbsps cocoa powder; ¼ cup sugar; 2 Tbsps plain semi-sweet chocolate (chopped); 1 tsp vanilla extract; 3 cups Raspberries; powdered sugar

How healthy are the main ingredients?

Raspberry sugar

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Preparation steps

For the white chocolate pudding: In a small bowl, whisk together 1/4 cup milk with cornstarch until smooth. Pour cornstarch mixture, all remaining milk and sugar into a medium saucepan. Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil. Reduce heat to low and add in white chocolate and vanilla extract. Stir frequently to melt the chocolate and keep the pudding cooking evenly. Cook for 3-4 minutes, until pudding coats the back of a spoon thickly. Cool in the refrigerator for 1 hour.

For the chocolate pudding: In a small bowl, whisk together 1/4 cup milk with cornstarch and cocoa powder until smooth. Pour cocoa mixture, all remaining milk and sugar into a medium saucepan. Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil. Reduce heat to low and add in chocolate and vanilla extract. Stir frequently to melt the chocolate and keep the pudding cooking evenly. Cook for 3-4 minutes, until pudding coats the back of a spoon thickly. Cool in the refrigerator for 1 hour.

Once the puddings are cool remove from the refrigerator. Get out eight small serving glasses approximately 8-oz each. Begin assembling the pudding cups. Gently pour white chocolate pudding on the bottom of the serving glasses filling them halfway. Smooth the top of the white chocolate pudding with a spatula. Next pour the same amount of chocolate pudding in each glass and smooth with a spatula. Top each glass with a mound of fresh raspberries and a sprinkling of confectioners' sugar. Serve chilled or room temperature.