Cinnamon Chocolate Pudding


Serves: 6

I love cinnamon and chocolate together, and pared in this creamy pudding, it is a taste delight. I like my pudding warm, topped with ice cream. But on a summer day, chill and serve cold, topped with whipped cream and raspberries.


Prep Time:
Cook Time:
Total Time:

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 (optional)

Directions:

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.



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