This wonderfully thick and creamy Milk Chocolate Pudding with Raspberry Sauce topped with freshly whipped cream is the perfect dessert you need in your life. Make a small batch for yourself, or double it and make it for guests!
A few weeks ago, we did a family dinner at my brother’s house. I always like to contribute a dessert because it’s my favorite thing. (Of course.) Since my brother is gluten-free, I had to find something that he could enjoy as well. Pudding was the answer for that! Incredibly simple, but simply delicious. In fact, these were so good, I had to make them again for my best friend from highschool when she visited this past weekend. The chocolate is so creamy and perfect. When you dip your spoon in and get all three layers of the raspberry sauce, lightly sweetened whipped cream, then chocolate pudding, oh my word. It’s like a party for your taste buds. We all know that the chocolate-raspberry combination is killer.
One of the best things about this dessert, is how it’s transportable! Any dessert in a jar makes it that much cuter. To bring to my brother’s house, I just slipped on the tops and popped into a basket. Easy! And this pudding is egg free and incredibly simple to make. No fuss indeed!
What you’ll need
- milk chocolate chips
- heavy cream
- whole milk
- granulated sugar
- confectioners’ sugar
- vanilla extract
- frozen raspberries
- unsweetened or dutch-processed coco powder
How to make the Milk Chocolate Pudding with Raspberry Sauce
Have ready 7 jars, glasses or serving cups.
Start with whisking together the granulated sugar, cocoa powder, pinch of salt and cornstarch together in a large, heavy bottomed pot. Whisk in the heavy cream and whole milk and place on medium-high heat. Bring to a boil, whisking constantly, and boil for 2 minutes. The mixture will turn nice and thick. Remove from the heat and whisk in the milk chocolate chips and vanilla extract. Whisk again until smooth. Spoon or pour the pudding into the cups, filling about 2/3-3/4 full. Cover with plastic wrap, pressing down on the pudding so a skin doesn’t form. Place in the fridge while you make the other layers. Or, refrigerate overnight.
To make the whipped cream, whip the heavy cream, confectioners’ sugar, and vanilla extract together in a stand mixer fitted with a whisk attachment, or with a hand held mixer. Whip until soft peaks form. Set in the fridge while you make the raspberry sauce.
To make the raspberry sauce, place the thawed raspberries in a blender or food processor with the granulated sugar. Blend until completely smooth, about 2 minutes. Pour the puréed raspberries into a fine mesh strainer that has been set over a medium bowl. Press the mixture through the sieve with a rubber spatula to remove the seeds.
How to assemble the jars
Pull the jars out the refrigerator once the pudding has chilled sufficiently. Spoon or pour the raspberry sauce over the pudding. Then, spoon the softly whipped cream over the raspberry sauce. Top with chocolate shavings and fresh raspberries, if desired. Serve!
For the chocolate pudding
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened or dutch-processed cocoa powder
- pinch of salt
- 3 cups whole milk
- 1 cup heavy cream
- 8 ounces milk chocolate chips
- 2 teaspoons vanilla extract
For the whipped cream
- 1 1/2 cups heavy cream
- 3 teaspoons confectioners' sugar
For the raspberry sauce
- 12-ounce bag frozen raspberries, thawed
- 2-3 Tablespoons granulated sugar
- For the pudding, whisk together the sugar, cornstarch, cocoa powder and a pinch of salt in a 2-quart heavy saucepan. Gradually whisk in milk and cream. Bring to a boil over medium- high heat, whisking constantly. Boil, whisking for 2 minutes. Remove from heat and whisk in chocolate chips and vanilla extract. Stir until melted and smooth.
- Transfer pudding to about 7 small dishes, glasses or jars. Cover the surface with plastic wrap, to prevent a skin from forming, and place in the fridge until cool and set, about 2 hours overnight. In the meantime, make the whipped cream and raspberry sauce.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream with the confectioners' sugar until soft peaks form, about 3-4 minutes on medium-high speed. Set in the fridge until ready to assemble.
- To make the raspberry sauce, place the thawed raspberries in the bowl of a food processor fitted with a blade attachment. Add sugar and purée until the raspberries form a smooth sauce. Taste and add more sugar to your liking, mixing again to combine. Transfer raspberry purée to a fine mesh strainer fit over a medium bowl. Press the puree through the strainer, until only seeds remain in the strainer. Discard the seeds.
- To assemble, top the chocolate pudding with the raspberry sauce, whipped cream and fresh raspberries, if desired. Serve.
Store any leftovers well wrapped int he refrigerator up to 3 days.
Recipe adapted from Joy the Baker
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 672
Nutritional information is only an estimate.