Go Back
chocolate pudding with raspberries in a martini glass
Print Pin
No ratings yet

Chocolate Raspberry Pudding

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


  • 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.