Recipe Courtesy Jacqui Malouf from the cookbook, Booty Food.
cup sugar (125 ml)
tsp salt (2 ml)
Tbsp unsweetened cocoa (60 ml)
Tbsp cornstarch (22 ml)
Tbsp warm whole milk (30 ml)
cup heavy cream (250 ml)
oz semisweet chocolate, grated (28 g)
oz white chocolate, grated (28 g)
Splash of Chambord (raspberry liqueur)
Tbsp vanilla extract (7 ml)
Mix together the sugar, salt, cocoa, cornstarch and milk in a small bowl until it makes a paste.
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.
Pour into temperature-resistant bowls or ramekins and refrigerate until set (at least 30 minutes). Let cool before serving.