Chocolate Raspberry Pudding

Chocolate Raspberry Pudding

Chocolate pudding.  Chocolate Raspberry pudding!  Whoa.  Even though I’m not a huge chocolate fan, this pudding reminds me of the days in elementary school when I would be super jealous over my friends little pudding packs when my parents had sent me with crackers and fruit. Pudding snacks were non-existent in our house when we were young.  Now, I’m not a huge pudding fan and have never even thought about making it before.  Until I found myself with 4 egg yolks leftover from making my mother-in-laws amazing meringues (recipe soon!).  My first thought was making mayo, since we were out.  But then I realized that would be 4 cups of mayo and unless I made a ton of mayo based salads, it would all just go to waste.  So no mayo… but still stumped on what to do with them, I asked Google. And Martha answered.  Pudding!

IMG_6466Even better, I had just gotten a bunch of cacao powder for the Cashew Cacao Bliss Balls, so chocolate pudding it was!  Super easy ingredients: the egg yolks, sugar, butter, milk, corn starch, cacao powder, and vanilla extract.

Chocolate Raspberry PuddingNext, in my saucepan off the oven, I mixed the sugar, cornstarch, cacao powder, and a pinch of salt.  Then, very very slowly, I added the milk. Just a little bit at a time so that everything dissolved together well.

Chocolate Raspberry PuddingOnce it all was dissolved (especially the cornstarch), I whisked in the egg yolks on onto the burner it went on medium heat.

Chocolate Raspberry PuddingNow here’s where I was like, uh… huh?  Martha said to “Whisk constantly on medium heat until the first large bubble forms and sputters,”  So I stood over this pot looking at all of the bubbles that were forming (like had formed when I whisked in the eggs) and went, “Is that a large enough bubble??”  “Could that be considered a ‘sputter’?”  “What the hell, Martha!”  Uunnnttilll this happened. See how thick it is?  That’s what you want.  And then you’ll get not really a bubble, but more of a little ‘burp’ of the thickened sauce. You know like in a really cheesy horror movie when people are trudging through some thick disgusting swamp and then the swamp-thing-monster is underneath and then they see the blurp in the thick swamp water right before they get sucked under??  Yea, like that. That’s what you’re looking for. I should submit that as a recipe edit to Martha.

Chocolate Raspberry PuddingOnce you get the pudding burp, it’s nearly ready.  With a sieve, I poured in the sauce and let it strain into a large bowl.

Chocolate Raspberry PuddingThen, while it was still super hot, I mixed in the butter and the vanilla and gave it a good stir.

Chocolate Raspberry PuddingThen, as a why the heck not, I stirred in a couple of tablespoons of Chambord too. Because, well, why the heck not.

Chocolate Raspberry PuddingInto the fridge it went for a few hours and when it was cool, we had ourselves a deliciously creamy rich chocolate pudding with just a touch of raspberry!

Chocolate Raspberry PuddingYum!!  Best pudding I’ve had in like a decade.  Ok, it’s probably the only pudding I’ve had in the past 10 years but whoa it was good.  A great treat to bring to Angie’s Fiesta Friday!!

Chocolate Raspberry PuddingYum!


Chocolate Raspberry Pudding

A classic chocolate pudding elevated with Chambord
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Course: Dessert
Keyword: chocolate, pudding, sweets
Prep Time: 30 minutes
Chill: 3 hours
Author: Martha Stewart


  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup cacao powder
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter cut into pieces
  • 1 teaspoon vanilla extract
  • 2 tablespoons of Chambord


  • Place a fine-mesh sieve over a medium bowl; set aside.
  • In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
  • Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
  • Let cool a few minutes then stir in Chambord.
  • Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.


A delicious From Scratch Chocolate Pudding with a Raspberry kiss from Chambord


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