Recipes

Chocolate-Hazelnut Pudding

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Chocolate-Hazelnut Pudding

Chocolate-Hazelnut Pudding

amanda

Equipment

  • - Stand Mixer with Paddle Attachment

  • - High-Speed Blender or Food Processor

  • - Silicone Baking Mat

  • - Heatproof Bowl (for microwave/double boiler)

  • - Fine Mesh Sieve

  • - Digital Kitchen Scale

  • - Stainless Steel Pot with Lid (or Heavy-Duty Saucepan)

  • - Electric Whisk or Hand Mixer

  • - Silicone Spoonula

  • - Airtight Storage Container (for leftovers)

  • - Silicone Ice Cube Trays

Ingredients

  • 2 tablespoon cornstarch

  • 2 cups 2 percent milk

  • 3 ounces gianduja (hazelnut-flavored dark chocolate), broken into small pieces

  • 2 tablespoon sugar

  • 1/8 teaspoon salt

Instructions

1

Instruction 1

Stir cornstarch with 1/2 cup of the milk in a bowl until cornstarch completely dissolves. Heat remaining 1 1/2 cups milk, chocolate, sugar and salt in a small saucepan over medium-low heat, whisking occasionally, until chocolate melts. Raise heat to medium; cook, whisking occasionally, until almost boiling (steam will rise from the surface). Stir cornstarch-milk mixture again until smooth; add to saucepan in a thin stream, constantly whisking. Bring pudding to a simmer, continuing to whisk. Simmer, constantly whisking, 1 1/2 minutes more. Pour pudding into a bowl or four 5-ounce cups; press plastic wrap against the surface of pudding to prevent a skin from forming. Refrigerate at least 2 hours. Serve cold.
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