Chocolate and Vanilla Pudding
 
Rich, dark chocolate pudding and creamy, light vanilla pudding are irresistibly delicious, especially with raspberries.
Ingredients
For the chocolate pudding:
  • 2 cups (500ml) milk
  • ½ cup (100g) sugar
  • ⅓ cup (30g) cocoa powder
  • 1⅓ tablespoons cornstarch
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 squares dark chocolate (optional)
For the vanilla pudding:
  • 2 cups (500ml) milk
  • ½ cup (100g) sugar
  • ¼ cup (32g) cornstarch
  • ⅛ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 egg yolks
For the raspberries:
  • 2 cups raspberries
  • 2 tablespoons sugar
Method
For the chocolate pudding:
  1. Whisk ½ cup of milk, cornstarch, egg yolks, salt, and vanilla in a bowl. Meanwhile, bring 1½ cups of the milk, the sugar, and the cocoa to a simmer (little bubbles) in a saucepan over medium-high heat. Gradually whisk the hot milk into the egg mixture (that means a thin stream - you don't want to heat up the eggs too fast). Return to the saucepan and cook over medium heat until thick, stirring frequently. Strain through a sieve and then pour into four cups, then place in the fridge. Cool for two hours.
For the vanilla pudding:
  1. Whisk ½ cup of milk, cornstarch, egg yolks, salt, and vanilla in a bowl. Meanwhile, bring 1½ cups of the milk and sugar to a simmer (little bubbles) in a saucepan over medium-high heat. Gradually whisk the hot milk into the egg mixture (that means a thin stream - you don't want to heat up the eggs too fast). Return to the saucepan and cook over medium heat until thick, stirring frequently. Strain through a sieve and then pour into four cups, then place in the fridge. Cool for two hours.
For the raspberries:
  1. Combine all ingredients and let sit at room temperature for half an hour to let the raspberries release their juices.
To assemble:
  1. Top the puddings with the raspberries.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/09/chocolate-vanilla-pudding/