2 cups lowfat chocolate milk, divided
1 cup frozen raspberries
3 tbsp cornstarch
2 tbsp unsweetened cocoa powder
2 tbsp granulated sugar
1/4 tspn salt
1 egg yolk
Fresh raspberries, optional
Place 1 and 1/2 cups chocolate milk and raspberries in a blender and process until smooth. Strain the mixture into a medium saucepan. Bring to a boil.
Whisk together the cornstarch, cocoa powder, sugar, and salt in a large bowl until well combined. Whisk together the remaining 1/2 cup chocolate milk and the egg yolk and add to the cornstarch mixture, stirring well.
Slowly add half the hot milk to the egg yolk mixture, stirring with a whisk. Return the milk mixture to the pan and bring back to a boil.
Reduce the heat and simmer, stirring constantly, for 1 minute or until thick. Spoon the pudding into 6 small bowls, cover surface with plastic wrap and chill in the refrigerator. Serve with fresh raspberries on top
This Chocolate Raspberry Mousse can be made ahead of time and can stay in the fridge for at least 2 days.