Yields
2 servings
Recipe Courtesy Jacqui Malouf from the cookbook, Booty Food.
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ingredients
½
cup sugar (125 ml)
½
tsp salt (2 ml)
4
Tbsp unsweetened cocoa (60 ml)
1 ½
Tbsp cornstarch (22 ml)
2
Tbsp warm whole milk (30 ml)
1
cup heavy cream (250 ml)
1
oz semisweet chocolate, grated (28 g)
1
oz white chocolate, grated (28 g)
Splash of Chambord (raspberry liqueur)
½
Tbsp vanilla extract (7 ml)
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directions
Step 1
Mix together the sugar, salt, cocoa, cornstarch and milk in a small bowl until it makes a paste.
Step 2
Heat the cream in a small saucepan until just before scalding, then add the dark and white chocolate, stir, and add the cocoa paste. Mix well and bring to a boil, stirring constantly. Add the Chambord and the vanilla. When the pudding begins to thicken, remove it from the heat and let it rest for 2 minutes.
Step 3
Pour into temperature-resistant bowls or ramekins and refrigerate until set (at least 30 minutes). Let cool before serving.