Quick, Easy, Make-ahead, and No-baking!
This recipe was originally clipped from a Bon Appetit magazine. When I didn't have the semisweet chocolate on hand, I have made it with chocolate chips. Have even served it without the whipped cream, and must admit, have never used the raspberries. I think it is better made a day ahead.

Amaretto Chocolate Pudding

1 3.4-ounce box (cook and serve) chocolate pudding mix
2 ounces semisweet chocolate, finely chopped
1 1/2 cups plus 2 tablespoons milk
7 tablespoons amaretto liqueur (divided)

1/2 cup chilled whipping cream
1 tablespoon sugar
Rasberries (optional)
Chocolate curls (optional)

Pour dry chocolate pudding mix into heavy medium saucepan. Add chopped semisweet chocolate. Gradually mix in milk and 6 tablespoons amaretto liqueur. Stir pudding over medium heat until chocolate melts and pudding comes to boil and thickens. Divide pudding equally among four 3/4 cup ramekins or custard cups. Refrigerate until cold, at least one hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

Whip cream, sugar and remaining 1 tablespoon amaretto liqueur in small bowl until stiff peaks form. Top chilled puddings with large dollop of whipped cream, then with raspberries and choclolate curls, if desired.