Chocolate Pudding with Raspberries

Ingredients:

2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
1 cup skim milk
1 teaspoon vanilla
1/2 cup fresh raspberries, rinsed
Optional Garnish: White chocolate, shaved into curls

Directions:

Stir together sugar, cocoa powder and cornstarch in a medium saucepan until thoroughly mixed. Slowly whisk in
milk. (If you add the milk all at once, the pudding will turn out lumpy. “Slowly whisk in milk” is kitchen code for the technique used to mix dry and liquid ingredients without lumps. It's simple to master. First, make sure the dry ingredients are completely mixed. Here, that means that no lumps, even tiny ones, of sugar, cocoa or cornstarch remain. Work out any last remaining pesky ones with the back of a spoon pressed against the saucepan).

Next, pour the milk into a liquid measuring cup, that is, one with a spout for easy pouring. Pour a tablespoon or two
of milk into the cocoa mixture and stir until the liquid is fully absorbed. Repeat tablespoon by tablespoon until the combined mixture is more liquid than dry, then add the remaining milk. Cook until thick over medium heat, stirring regularly, especially as mixture gets hot. Stir in vanilla. Pour into two small dishes and refrigerate at least 15
minutes to continue the thickening process.

How to Make White Chocolate Curls:

Instructions :

Warm your block of white chocolate by placing it on a piece of waxed paper, then microwave on MEDIUM (50
percent) power for 10 second intervals, until the chocolate starts to soften slightly. The chocolate should soften
slightly, not melt.

Line a baking sheet with waxed paper. Grip the chocolate chunk with a folded paper towel so that your hand
does not melt the chocolate. Using a sharp vegetable peeler, scrape one of the edges of the chocolate chunk
in a downward motion, forming loose shavings. As you form the curls, let them fall onto the waxed paper.
Continue making curls until you have enough to garnish just the top of your cake or other dessert.

Chocolate curls may be refrigerated in an rigid airtight container for up to 1 month. Curls may also be frozen
in a rigid airtight container for up to 6 months.