Chocolate-Cinnamon Pudding with Raspberries

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.