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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.

Recipe by Cooking Light January 2006


Credit: Howard L. Puckett; Styling; Melanie J. Clarke

Recipe Summary test

4 servings (serving size: about 1/2 cup pudding, 2 tablespoons raspberries, and 1 teaspoon white chocolate)


Ingredient Checklist


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

  • 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.

Nutrition Facts

276 calories; calories from fat 30%; fat 9.2g; saturated fat 4.5g; mono fat 1.8g; poly fat 0.8g; protein 7.9g; carbohydrates 44.5g; fiber 2g; cholesterol 55mg; iron 0.8mg; sodium 143mg; calcium 174mg.