Dark Chocolate Black Raspberry Pudding

[Joyce Paige]

I love Chambord and decided to use it instead of vanilla in this recipe.  

 

Chocolate Pudding Ingredients:

 

¾ cup raw sugar

½ cup Hershey’s Cocoa Powder

3 tablespoons cornstarch 

1/8 teaspoon sea salt

2 ½ cups almond milk

1 tbsp Chambord (black raspberry liqueur)

 

Chocolate Pudding Instructions:

 

Whisk sugar, cocoa, cornstarch and salt together to remove all lumps in a medium size pot, whisk in milk.  Cook over medium heat, whisking constantly, until mixture thickens. Continue to cook for 2 or three minutes (still whisking) and then add the Chambord. Pour into a medium size bowl and cover the pudding with plastic wrap (making sure plastic wrap touches the entire surface of the pudding to prevent a “skin” from forming) and refrigerate until completely chilled.