Chocolate Pudding with Raspberries and Sea Salt
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.
1 envelope unflavored gelatin powder (2 ¼ tsp)
2% milk to bloom gelatin
gently packed light brown sugar
Dutch-process cocoa powder
2% organic milk
organic raspberries for serving
shaved dark chocolate
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.