- Prep time 30 minutes
- Total time 2 hours & 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
In saucepan, sift sugar, cocoa powder and cornstarch, and stir with a whisk. While whisking, add milk, vanilla and kirsch. Cook over medium heat, whisking constantly, until mixture has thickened, 5 to 7 minutes. Reserving 1 tbsp chopped chocolate for garnish, add remaining chocolate to pan; whisk until chocolate has melted. Remove pan from heat and stir in butter until melted.
Divide pudding into four to six 1-cup dessert cups or ramekins. Cover surface directly with plastic wrap and refrigerate for at least 2 hours. (Make-ahead: Can be refrigerated for up to 1 week.)
Top puddings with whipped cream and dried cranberries. Sprinkle with reserved chopped chocolate.
Test kitchen tip
Cherry-flavoured dried cranberries taste like candy! If you can’t find them in stores, you can substitute chopped maraschino
cherries, wedges of fresh cherries or regular sweetened dried cranberries.
Nutritional facts PER EACH OF 6 SERVINGS
- Calories 350
- Total fat 14 g
- Saturated fat 9 g
- Cholesterol 30 mg
- Sodium 60 mg
- Total carbohydrate 50 g
- Fibre 3 g
- Protein 6 g
- Iron 1.2 mg