Pudding:

2 cups milk chocolate chips (I love Guittard)

3/4 cups whole milk

1/4 cup butter

Place the chocolate chips in a blender.

Heat the milk and the butter in a small saucepan over medium low heat. Stir frequently, until the mixture just begins to boil.

Immediately pour the hot liquid into the blender with the chocolate chips. Cover and blend on high until the chocolate mixture is smooth.

Pour the chocolate mixture into small dessert dishes and chill for 3-5 hours or until set.

Prepare the Raspberry Sauce once you know the pudding is set.

Raspberry Sauce:

1 pint fresh raspberries

1/4 cup white sugar

2 Tablespoons orange juice

2 Tablespoons cornstarch

1 cup cold water

Whisk the corn starch into the cold water until smooth.

In a small saucepan, combine the raspberries, sugar, orange juice and cornstarch mixture. Bring them mixture to a bowl over medium high heat.

Reduce to a simmer, and while stirring allow the sauce to simmer for 5 minutes or until desired consistency. The sauce will thicken a little as it cools.

Puree the sauce with an immersion blender and then feed it through a sieve in order to remove the seeds.

Set aside sauce until the individual pudding bowls are done.

Serve the Chocolate Pudding with a few fresh raspberries and topped with a generous helping of raspberry sauce.

article printed from Just Another Day in Paradise http://zitzmanfam.blogspot.com