|½ cup||Tops sugar cup cocoa powder|
|2½ cups||whole milk|
|4 Tops||egg yolks|
|2 tbs||unsalted butter|
|1 tbs||pure vanilla extract|
|120 g||dark chocolate, chopped raspberries for garnish|
- In saucepan, whisk together sugar, cocoa, cornstarch and salt. Gradually whisk in milk, mix well. Stir in egg yolks. Whisking constantly, heat over medium until the first large bubble sputters about 8 minutes or until thick.
- Remove from heat, immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth. Place plastic wrap on surface of pudding and chill at least 3 hours.
- To serve, whisk until smooth; divide among serving cups, and garnish with fresh raspberries.