February is the month of love! Valentine’s Day isn’t a holiday that’s just for grown-ups, though it often seems that way.  This year, get the whole family involved in celebrating love.

With a layer of cherry pudding on bottom and dark chocolate on top, what isn’t to love about this recipe? This special Double Layer Cherry Chocolate Pudding is a Valentine’s Day dessert that the whole family can enjoy together.

If you don’t like cherries, make an extra batch of chocolate pudding, omitting the chocolate and adding a few drops of red food coloring. Increase the vanilla to 3/4 teaspoon for a pink vanilla pudding layer instead of cherry.

Double Layer Cherry Chocolate Pudding
Serves 3-4

Ingredients:
For the cherry layer
1/3 cup granulated sugar
1 1/2 tablespoon cornstarch
pinch of salt
2/3 cup milk
1 cup cherry puree, see below*
2 egg yolks
1 teaspoon butter
red food coloring, optional

Directions:
Place egg yolks in a medium sized bowl, whisk lightly and set aside.

Combine the sugar, salt, and cornstarch in a heavy bottomed medium sized saucepan. Add the milk, whisking to remove any lumps. Stir in the cherry puree. Over medium heat, cook and stir the mixture until it is thick and bubbly. Cook an additional 2 minutes.

Remove half of the cherry and milk mixture and add it to the egg yolks. Whisk until well mixed. Return to the saucepan. Bring to a low boil for 1 minute. Turn heat to low. Stir in butter until melted, and then remove from heat.

Optional: for a darker color, stir in 1-2 drops of red food coloring.

Divide cherry pudding between 3-4 serving dishes. Set aside while you make the chocolate pudding.

*Run about a cup of thawed, frozen dark pitted cherries through a food processor until smooth. Add additional cherries, as needed, until you have 1 cup of cherry puree.

Ingredients:
For the chocolate layer
1/2 cup sugar
1 tablespoon cornstarch
pinch salt
1 1/3 cup milk
2 1/2 ounces dark or semi-sweet chocolate
2 egg yolks
1/8 teaspoon vanilla extract
1 teaspoon butter

Directions:
Place egg yolks in a medium sized bowl, whisk lightly and set aside.

Combine the sugar, salt, and cornstarch in a heavy bottomed medium sized saucepan. Add the milk, whisking to remove any lumps. Over medium heat, cook and stir the mixture until it is thick and bubbly. Stir in the chocolate. Cook an additional 2 minutes.

Remove half of the chocolate and milk mixture and add it to the egg yolks. Whisk until well mixed. Return to the saucepan. Add the vanilla. Bring to a low boil for 1 minute. Turn heat to low. Stir in butter until melted, and then remove from heat.

Divide chocolate pudding between 3-4 serving dishes, layering it on top of the cherry pudding. Serve warm or chilled. Garnish with a cherry on top, a mint leaf, or fresh whipped cream, if you wish.

If you do not wish for a skin to form on top of the pudding as it chills, cover the surface of the pudding with plastic wrap.