Champurado and Raspberry Cobbler

Prep Time:  10 minutes

Cooking time: 25 minutes

Serves: 6

3 tbsp butter

1 cup half and half

¼ cup dark chocolate, chopped

¾ cup sugar (they can add more if they have a sweeter taste)

½ cup oats

1 cup all purpose flour

2 tsp baking powder

½ cup walnuts

1 cup raisins, chopped

1 cup raspberries

2 tbsp vanilla extract

   Pre heat the oven to 350F. Butter the inside of the ramekins and set aside. Meanwhile, in a medium sauce pot heat the half and half with the sugar for about 2 minutes – medium to high heat.  Once boiling, add oats and keep stirring. Cook oats with the milk for another 2 minutes. Adjust heat to low and stir in chocolate stirring constantly until chocolate are melted and well combined; 1 minute. Remove from the stove and cool it down (2 minutes)

  In a medium bowl, combine flour, baking powder, walnuts, raisins, raspberries and vanilla. Toss well. When the chocolate mixture has cooled down, gently combine it with the nuts and raspberries mixture. Evenly divide the mixture into the ramekins. Bake for 20 minutes or until bubbly. Serve right away.