Cinnamon Chocolate Pudding
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.
