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    Home » Gluten free » Chocolate Raspberry Pudding

    Chocolate Raspberry Pudding

    October 10, 2014 by Tracy | Updated November 11, 2019 This post may contain affiliate links. Read my disclosure policy.

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    A creamy, dreamy, adults-only Chocolate Raspberry Pudding that's easy to make and so much better than anything store bought!

    a martini glass with chocolate pudding and fresh strawberries.

    Chocolate pudding, or to be more specific, 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 friend's little pudding packs when my parents had sent me with crackers and fruit. 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 some Meringue Kisses. So now what to do with them? Answer: Pudding!

    Even better, I had just gotten a bunch of cocoa powder so chocolate pudding it was! The ingredients are super easy: the egg yolks, sugar, butter, milk, corn starch, cocoa powder, and vanilla extract.

    milk being poured into a pan with cocoa powder.

    Next, 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.

    a whisk in a pot of chocolate.

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

    a whisk in a pot of thickened chocolate.

    See how thick it is?  That's what you want.  You'll know you're where you need to be when you get kind of a little 'burp' of the thickened sauce.

    a sieve with chocolate pudding over a large bowl.

    Once 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.

    a large bowl of creamy chocolate.

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

    a bowl of chocolate pudding next to a bottle of Chamboard.

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

    a martini glass with chocolate pudding and fresh strawberries.

    Into 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!

    Yum!!  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 martini glass with chocolate pudding and fresh strawberries.

    Yum!

    Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!

    If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!

    chocolate pudding with raspberries in a martini glass

    Chocolate Raspberry Pudding

    A classic chocolate pudding elevated with Chambord
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    Course: Dessert
    Prep Time: 30 minutes minutes
    Chill: 3 hours hours
    Author: Tracy

    Ingredients

    • 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

    Instructions

    • 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.
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    Comments

    1. Lori

      October 11, 2014 at 5:50 pm

      Delicious!

      Reply
      • Tracy

        October 12, 2014 at 8:55 pm

        Thanks, Lori! 🙂

        Reply
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    Hi, I'm Tracy!

    Mom of two, lover of cheese, spinach, and replacing a box or jar of premade anything with a from scratch version. Here you'll find our whole foods recipes that'll add some easy, approachable from scratch flair to your cooking! Read More…

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