Description
This Chocolate Pudding with Raspberries and Gingersnaps is a spoonful of heaven—each bite delivers rich chocolate, fruity brightness, and a warm, spiced cookie crunch.
Ingredients
Scale
For the Chocolate Pudding:
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 3 ounces dark chocolate (60-70% cocoa), chopped
- 1 teaspoon vanilla extract
For the Layers & Topping:
- 1 cup fresh raspberries
- 8–10 gingersnap cookies, crushed
- Whipped cream (optional)
- Shaved chocolate (optional)
Instructions
Step 1: Make the Chocolate Pudding
- In a medium saucepan, whisk together milk, heavy cream, sugar, cocoa powder, cornstarch, and salt over medium heat.
- Cook, whisking constantly, until the mixture begins to thicken and bubble (about 5-7 minutes).
- Remove from heat and stir in the chopped dark chocolate and vanilla extract until smooth.
Step 2: Chill the Pudding
- Pour the pudding into a bowl or individual serving cups. Press a piece of plastic wrap directly onto the surfaceto prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours (or overnight for best results).
Step 3: Assemble the Dessert
- Once the pudding is set, spoon a layer of pudding into serving glasses.
- Add a layer of fresh raspberries and a sprinkle of crushed gingersnap cookies.
- Repeat the layers, finishing with more raspberries and gingersnap crumbs.
Step 4: Garnish & Serve!
- Top with whipped cream and shaved chocolate for extra indulgence. Serve chilled and enjoy!