This chocolate pudding with raspberries and sea salt is not only easy to make but insanely delicious. Recipe is from Brave Tart by Stella Parks.
In a small bowl, whisk gelatin, 2 tbsps milk, and vanilla extract and let the gelatin bloom.
In a small saucepan, combine brown sugar, cocoa powder, and salt and use a spatula to break up any lumps.
Add the milk and warm over medium heat whisking gently until steaming hot for about 5 minutes.
Remove from heat and whisk in the gelatin mixture until fully melted.
Pour the the mixture through a sieve into a 4 cup container and cool for 15 minutes. Cover and refrigerate for at least 3 hours or overnight.
When ready to serve, scrape the pudding into the bowl of a stand mixer fitted with a paddle attachment and beat on medium heat until creamy for about 3-5 minutes.
Divide the pudding into four glasses, top with raspberries, shaved chocolate, and sprinkle with sea salt.
Leftovers can be refrigerated up to 2 weeks in an airtight container. Rewhip before serving.