June 26 - National Chocolate Pudding Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Pudding w/Raspberry Cream
Categories: Puddings, Fruits, Chocolate, Dairy
Yield: 2 servings

1 c (240 ml) whole milk
1 lg Egg yolk
5 tb + 1 ts (75 g) granulated
- sugar
5 tb (30 g) Dutch-process cocoa
- powder
1 tb Cornstarch
pn Salt
1 1/2 ts Vanilla extract
1/2 c (80 g) fresh raspberries
1/3 c (80 ml) heavy cream

Add the milk and egg yolk to a measuring cup. Whisk to
combine.

Add 5 tablespoons sugar, the cocoa powder, cornstarch
and salt to a medium saucepan, and whisk to combine,
breaking up any lumps. Whisk the milk and egg yolk
mixture into the sugar mixture until smooth.

Set the pan over medium-low heat and cook the mixture
until it thickens and starts to bubble, stirring the
mixture constantly with a rubber spatula and making sure
to scrape the corners and bottom of the pan. Once it
bubbles, cook for an additional minute until thick and
creamy, taking extra care to scrape the bottom and sides
of the pan to avoid scorching the mixture, 6 to 8
minutes total. If you do get a few small lumps, whisk
the mixture vigorously for a few seconds to smooth them.
Stir in 1 teaspoon vanilla extract.

Spoon the pudding into two small serving bowls or
glasses, and press a piece of plastic wrap on the
surface of each pudding to prevent a skin from forming.
Chill for at least 1 hour and up to 2 days.

When you are ready to serve the pudding, make the
raspberry cream: Combine 1/2 teaspoon sugar with about 4
raspberries in a small bowl. Mash them together with a
fork and macerate. In a medium bowl, whisk the cream
with the remaining 1/2 teaspoon sugar and 1/2 teaspoon
vanilla to medium peaks. Dollop the mashed raspberries
over the top of the whipped cream and fold a few times.
(The mixture should be streaky.)

Top the pudding with the remaining raspberries and a
dollop of the whipped cream. Serve immediately.

By: Yossy Arefi

YIELD: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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