Chocolate Raspberry Pudding

Melanger that mixes chocolate liquor with othe...
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5 TBSP unsweetened cocoa 1 OZ semisweet chocolate, grated 1 OZ white chocolate, grated 1/2 cup sugar or Splenda 1/2 TSP salt 1-1/2 TBSP corn starch 1/8 cup warm milk 1 cup heavy cream 1/2 TSP vanilla 1/2 TBSP Raspberry Liqueur

In a small bowl, mix together milk, sugar, salt, cocoa, cornstarch until it makes a paste. In a small saucepan, heat cream until just before scalding, then add dark and white chocolate shavings.  Stir in the cocoa paste.  Mix well and bring to a boil.  Add liqueur and vanilla, stirring constantly.  When pudding thickens, remove from heat and let stand. Pour into serving bowls, then refrigerate for at least 30 minutes.  Serve with some whip cream a fresh raspberries on the side.

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Créme Fraîche

A bowl of stewed nectarines with cream, mm-mmm.
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INGREDIENTS

2 cups heavy whipping cream 1/2 cup buttermilk

Warm cream in heavy small saucepan to lukewarm temp. (about 85 degrees). Remove from heat and mix in buttermilk. Put the mixture into a clean glass jar. Leave jar open and cover with a piece of waxed paper fastened with a rubber band. Let stand in warm area until slightly thickened, 24-48 hours. When the cream has clotted, remove the paper and replace it with the lid. Refrigerate until ready to use.

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