Chocolate-Cinnamon Pudding with Raspberries

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

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Nutritional Information

Amount per serving
  • Calcium: 189mg
  • Calories: 391
  • Calories from fat: 1%
  • Carbohydrate: 45g
  • Cholesterol: 78mg
  • Fat: 23g
  • Fiber: 5g
  • Iron: 2mg
  • Protein: 6mg
  • Saturated fat: 14g
  • Sodium: 72mg

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

  1. 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.
  2. Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
  3. 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.
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