Raspberry and Dark Chocolate Pudding, a dessert so quick and easy to prepare that you absolutely must not miss it because it’s super delicious. I don’t usually strain fruit with seeds, in fact, even when I make blackberry jam, I never strain it. Even in this case, as you may have noticed, I didn’t do it, but if those little seeds bother you, you can easily remove them. I recommend straining the raspberries right after blending them, then you can put them back in the blender and continue with the same process. But at this point, you can move on to the next step and finish everything in the saucepan; it’s up to each of us to choose. It’s a dessert that’s not only good but also beautiful and colorful to bring to the table. Excellent not only after a meal but also ideal for a snack: everyone goes crazy for it.
If you are lactose intolerant or vegan, you can replace cow’s milk with plant-based milk.
Do you like spoon desserts? Then don’t miss the next recipes:
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz fresh raspberries
- 1 cup milk
- 3 tsps agave syrup
- 3 tbsps cornstarch
Tools
- 1 Blender
- 4 Molds
- 1 Saucepan
- 1 Hand Whisk
- 1 Plastic Wrap
- 1 Paper Towels
Preparation
We quickly wash the raspberries under running water, pat them dry with paper towels, and pour them directly into the blender. Add the required amount of milk, the agave syrup, and blend finely. Taste the mixture to see if we have sweetened it enough, according to our taste. If necessary, we can add a little more, but not too much, otherwise, we risk not tasting the raspberries anymore.
Pour the smoothie into a saucepan, add the cornstarch, and mix it well with a hand whisk to avoid having unpleasant lumps when we find them in our mouths. Cook everything over medium-high heat, stirring constantly to prevent it from sticking. When it starts to boil, count only a few minutes because it will thicken immediately. It will certainly be ready when the bubbles become large.
Fill the molds with the prepared mixture, level with a spatula, and then tap each mold on the work surface. Let it cool down, cover with plastic wrap, and only at this point, place it in the refrigerator to chill for at least two hours.
Once cold, with the help of a spatula, detach the edges from the mold by running it all around and turn it over onto a small plate or serving tray. Finally, with a sharp knife, coarsely chop the dark chocolate.
Serve our Raspberry and Dark Chocolate Pudding immediately, but not before dusting it with chocolate pieces.
Tips and Storage
We can store the raspberry pudding in the refrigerator for at least two days, but inside its own mold or an airtight container.
So for an eventual event, we can prepare in advance and sprinkle it with chocolate only at the moment of serving.
So for an eventual event, we can prepare in advance and sprinkle it with chocolate only at the moment of serving.
