Friday , 23 August 2019

Chocolate-Hazelnut Pudding

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Chocolate-Hazelnut Pudding

Chocolate-Hazelnut Pudding


3 tablespoons cornstarch
1/3 cup unsweetened cocoa
Pinch of salt
2 1/2 cups half-and-half
3/4 cup chocolate-hazelnut spread
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Whipped cream, optional


1. Whisk together cornstarch, cocoa and salt in a heavy saucepan. Slowly whisk in half-and-half. Turn heat to medium and cook, whisking frequently, until mixture thickens, 8 to 10 minutes.

2. Remove from heat and whisk in chocolate-hazelnut spread, butter and vanilla until smooth. Divide among 6 ramekins or custard cups. Serve warm, or cover, pressing plastic wrap onto surface, and refrigerate for up to 3 days. Serve with whipped cream, if desired.

Chocolate-Hazelnut Pudding