A few weeks ago, we did a family dinner at my brother’s house. I always like to contribute a dessert because it’s my favorite thing. (Of course.) Since my brother is gluten-free, I had to find something that he could enjoy as well. Pudding was the answer for that! Incredibly simple, but simply delicious. In fact, these were so good, I had to make them again for my best friend from highschool when she visited this past weekend. The chocolate is so creamy and perfect. When you dip your spoon in and get all three layers of the raspberry sauce, lightly sweetened whipped cream, then chocolate pudding, oh my word. It’s like a party for your taste buds. We all know that the chocolate-raspberry combination is killer.
One of the best things about this dessert, is how it’s transportable! Any dessert in a jar makes it that much cuter. To bring to my brother’s house, I just slipped on the tops and popped into a basket. Easy!
These definitely can be stored in the fridge for a few days, but keep in the mind that the raspberry sauce will bleed into the whipped cream. It doesn’t effect the taste at all, just the look!
Milk Chocolate Pudding with Raspberry Sauce
Yield: 4-6 small jars
For the chocolate pudding
- 2 Tablespoons sugar
- 2 Tablespoons cornstarch
- 2 Tablespoons unsweetened cocoa powder
- 1 1/2 cups whole milk
- 1/2 cup half and half or heavy cream
- 4 ounces milk chocolate chips
- 1 teaspoon vanilla extract
For the whipped cream
- 1 cup heavy cream
- 2 teaspoons powdered sugar
For the raspberry sauce
- 1/2 of a 12-ounce bag frozen raspberries, thawed
- 1 Tablespoon sugar
- 1 Tablespoon water
For the pudding, whisk together the sugar, cornstarch, cocoa powder and a pinch of salt in a 2-quart heavy saucepan. Gradually whisk in milk and cream. Bring to a boil over medium- high heat, whisking constantly. Boil, whisking for two minutes. Mixture will be thick. Remove from heat and whisk in chocolate chips and vanilla extract. Stir until melted and smooth.
Transfer pudding to four or six small dishes or jars. Cover the surface with plastic wrap, to prevent a skin from forming, and place in the fridge until cool and set, about two hours. In the meantime, make the whipped cream and raspberry sauce.
Whip heavy cream with an electric hand mixer, or in the bowl of a stand mixer until frothy. Add the sugar and continue to whip until soft peaks form. Whip the cream slightly longer if you like a stiffer hold to your whipped cream. Place in the fridge to save for assembly.
Place the thawed raspberries in the bowl of a food processor fitted with a blade attachment. Add sugar and water and mix until the raspberries form a smooth puree. Transfer raspberry puree to a fine mesh strainer fit over a bowl. Press the puree through the strainer, until only seeds remain in the strainer. Discard the seeds.
To assemble, top the chocolate pudding with whipped cream and raspberry sauce and serve immediately. If you would like to assemble dessert and return it to the fridge, you may want to place the raspberry sauce beneath the whipped cream so it doesn’t bleed as much.
Source: Joy the Baker