CHOCOLATE-HAZELNUT PUDDING

By BobD

Ingredients

• If you can't find hazelnut-flavored chocolate, substitute 1/4 cup Nutella and use 3 1/2 tablespoon cornstarch instead of 2; the result will be milder in taste.
• 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

Details

Servings 4

Preparation

Step 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.

Nutritional analysis per serving: 229 calories, 11.8 g fat (5 g saturated), 0.5 g fiber, 24.3 g carbs, 6.5 g protein

Makes 4 servings.