Cookbook

In a heavy-bottoed saucepan, combine the sugar, cocoa powder and cornstarch. Whisk together until blended.

Very slowly pour in the milk, whisking vigorously to make a paste at first, and then blend thoroughly at the end. Stir in the cream.

Cook over low heat, stirring frequently, until it boils for 1'. Reomve from the heat, stir in 1 tsp of vanilla. Serve the pudding and sauce warm or cold, in a large bowl, or in individual glasses. Makes 6-8.

Raspberry sauce: cook raspberries in a saucepan until they begin to break down (about 5'). Add a small amount of corn starch into a little sugar, stir that into the rasberries and boil 1 minute more. Off the heat, push the raspberries through a sieve with a ladle or a wooded spoon to get rid of the seeds. Once the chocolate pudding is fairly set, pour/spread raspberries on top of it.

Michelle Poyourow