Photo: Howard L. Puckett; Styling; Melanie J. Clarke
Yield
4 servings (serving size: about 1/2 cup pudding, 2 tablespoons raspberries, and 1 teaspoon white chocolate)

This recipe makes four servings, so there will be some left over for you to enjoy on February 15th. Use a vegetable peeler to shave pretty curls of chocolate from a white chocolate baking bar.

How to Make It

Step 1

Combine first 6 ingredients in a medium bowl, stirring well with a whisk.

Step 2

Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan, stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.

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