Preparation

1. Pour all but 1 tablespoon of the soy milk into a nonreactive saucepan over medium heat and bring to a boil, stirring to prevent it from scorching. Stir the remaining 1 tablespoon of milk into the cornstarch. When milk has boiled, remove from heat and stir in the dissolved cornstarch. Return milk to the heat and bring to a boil again, then remove from heat, stir in bittersweet chocolate and set aside.
2. Meanwhile, combine the sugar, vanilla, salt (optional), coffee, and all the eggs. Whisk well. Pour 1/4th of the chocolate mixture into the egg mixture, then pour all of the egg mixture into the saucepan with the remaining chocolate mixture. Cook gently over medium heat for about 5 minutes, stirring constantly or until mixture is thick and creamy. Ladle about 1/3 of a cup of the pudding into 8 ramekins, cover and refrigerate.
3. Just before serving distribute raspberries between the ramekins and shave chocolate over the top.
4. This recipe does not meet the MHealthy Nutrition Guidelines. 1/2018