Feeding a crowd? This recipe can easily be doubled.
Shaved chocolate (optional)
2 ¼ cups 1% fat milk or soy milk
½ cup sugar
Pinch of salt
2 Tbs. cornstarch
⅔ cup unsweetened cocoa powder
1 large egg, beaten
1 tsp. vanilla extract
In heavy medium saucepan, combine 2 cups milk, 1/4 cup sugar and salt; bring to a boil. In medium bowl, mix cornstarch, cocoa and remaining 1/4 cup sugar. Whisk in remaining 1/4 cup milk until smooth. Whisk hot milk mixture into bowl and return to saucepan. Bring to a boil, stirring. Boil 2 minutes, stirring constantly.
In small bowl, beat egg with fork. Whisk 1 cup hot mixture into egg, then whisk back into hot mixture. Cook, stirring over medium-low heat, without boiling, 2 minutes. Stir in vanilla.
Pour pudding into serving glasses. To prevent skin from forming, place sheets of wax paper directly on surface of pudding. Refrigerate until thoroughly chilled, about 2 hours. If desired, top with raspberries and shaved chocolate just before serving.