This is the pudding I remember from childhood, with a skin on top. It is the best. If you don’t want the skin to form on top, press a piece of plastic onto the surface before refrigerating.

Recipe by Catherine Pla

Serves 4-6

Pudding

2 egg yolks
1⁄4 c sugar
2 T cornstarch
11⁄2 T cocoa powder (try to find a very good brand here, not Hershey’s)
Pinch of salt
1 c whole milk, divided (or use half and half for a richer pudding)
1 oz very good semisweet or bittersweet chocolate, chopped
1 t vanilla extract
1 T unsalted butter
2 T heavy cream

Raspberry Coulis/Sauce

1 c raspberries, fresh or frozen
1⁄3 c sugar, or Swerve or Allulose
1 t lemon juice
Whipped cream, for serving

Combine in a heatproof bowl 1⁄4 cup of the milk with the egg yolks, sugar, cocoa, and cornstarch and whisk until combined, a few lumps are ok. Meanwhile heat the rest of the milk over medium heat until scalded. When tiny bubbles appear at the edges of the milk, add a scant 1/2 cup hot milk to the cocoa mixture to temper and whisk. Then add cocoa mixture back into the pan containing the milk and whisk vigorously. Cook over low heat, stirring constantly with a whisk until it thickens. Remove the pan from the heat and stir in chocolate, butter, vanilla, and heavy cream. Stir until chocolate melts. Pour into serving bowls, chill thoroughly.

To make the raspberry sauce, place the berries, sugar, and 1 tablespoon of water in a small saucepan. Bring to a boil, then lower the heat, and simmer for 5 minutes, using a spoon to press down on the fruit and release the juices. Transfer mixture to a sieve and strain to remove seeds, or don’t strain for a more rustic sauce. Stir in lemon juice.

One chilled and set, serve with a layer of raspberry sauce and a dollop of whipped cream.

Chocolate Pudding with Raspberry Sauce