Chocolate-Cinnamon Pudding with Raspberries

Chocolate-Cinnamon Pudding with Raspberries Recipe
Photo: Anna Williams
Add extra flavor to homemade chocolate puding with cinnamon and  a topping of whipped cream and raspberries.

Yield:

6 servings

Recipe from

Real Simple

Nutritional Information

Calcium 189 mg
Calories 391
Caloriesfromfat 1 %
Carbohydrate 45 g
Cholesterol 78 mg
Fat 23 g
Fiber 5 g
Iron 2 mg
Protein 6 mg
Satfat 14 g
Sodium 72 mg

Ingredients

1/2 cup unsweetened cocoa powder
1/2 teaspoon cinnamon
1/4 cup cornstarch
2/3 cup plus 1 tablespoon packed brown sugar
2 1/2 cups whole milk
1 1/4 cups heavy cream
2 teaspoons vanilla extract
1 1/2 cups fresh raspberries, or frozen raspberries, thawed

Preparation

In a heavy saucepan, combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar. Whisk in the milk and 1/2 cup of the cream. Over medium-low heat, bring to a boil and cook, stirring constantly, until the pudding is thick and smooth. Remove from heat and stir in the vanilla.

Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.

Whip the remaining heavy cream with the remaining sugar until soft peaks from. Serve the pudding warm or chilled with the raspberries and whipped cream.

Note:

Jean Galton,

Real Simple

April 2001
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