Chocolate Pudding


½ cup Tops sugar cup cocoa powder
¼ cup cornstarch
¼ cup salt
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


  1. 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.
  2. 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.
  3. To serve, whisk until smooth; divide among serving cups, and garnish with fresh raspberries.