Two Chocolate Pudding Cups with Raspberries
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
8
- 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
Preparation steps
1.
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.
2.
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.
3.
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.
