Divine Hazelnut Chocolate Pudding

April 16, 2015

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The proof is in the pudding with Sweet Paul Magazine’s Divine Hazelnut Chocolate Pudding.

Directions

Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a small pot.

Slowly add milk and cream and whisk to incorporate.

Bring to a boil over medium heat and continue whisking.

Cook for 2 to 3 minutes until the mixture becomes thick.

Remove from heat. Whisk in chocolates, hazelnut cream, and vanilla until smooth.

Divide mixture into 6 small cups or bowls, sprinkle with chopped hazelnuts, and enjoy either warm of cold.

2 tablespoons sugar

2 tablespoons cornstarch

2 tablespoons unsweetened cocoa powder

1 cups whole milk

3⁄4 cup heavy cream

3 ounces fine-quality milk chocolate, chopped

1 ounce bitter sweet chocolate, chopped

3 tablespoons of hazelnut cream

1 teaspoon pure vanilla extract

1⁄2 cup chopped hazelnuts for serving

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