Chocolate Cinnamon Pudding with Raspberries

Kid-friendly, but grown-up chocolaty.

1/2 cup unsweetened cocoa powder

1/2 teaspoon cinnamon

1/4 cup cornstarch

2/3 cup plus 1 tablespoon packed brown sugar

2 1/2 cups whole milk

1 1/4 cups heavy cream

2 teaspoons vanilla extract

1 1/2 cups fresh raspberries, or frozen raspberries, thawed

In a heavy saucepan, combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar. Whisk in the milk and 1/2 cup of the cream. Over medium-low heat, bring to a boil and cook, stirring constantly, until the pudding is thick and smooth. Remove from heat and stir in the vanilla.
Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
Whip the remaining heavy cream with the remaining sugar until soft peaks from. Serve the pudding warm or chilled with the raspberries and whipped cream.

Source: realsimple.com