This luscious pudding offers a tasty hit of calcium to help build bones. 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.
Ingredients
Makes 4 servings
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.
Nutrition Per Serving
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Reviews (7)
Back to TopThis is a fabulous little trick to keep up your sleeve for a last minute practically guilt free dessert. Who knew making your own pudding organic was so easy?! I took inspiration from other reviewers and put some leftover unsweetened chocolate that had been hanging out in the my cupboard to use along with almond extract. Pudding was in the fridge before my veggies were sauteed and was ready to eat long before the 2 hour wait. A nice simple dessert. I'd give it 4 starts on easieness and deliciousness but 3 on WOW factor. Next time I might try to spice it up with other flavors other than or in addition to chocolate. I'd be curious to hear any other ideas -- nuts? blueberries? Will definitely make again.
shira22
New York, NY
5/13/2011
Delicious, and so darn easy. Made it in about 10 minutes, including prep. I used a bar of dark chocolate and a half teaspoon of almond extract instead of tha gianduja.It may not seem like it yields a lot, but it is rich and a bit is already satisfying enough.
torontrealais
montreal, qc
2/16/2011
I always crave something sweet after dinner, and this is the perfect guilt-free-yet-tasty dessert. Because hazelnut chocolate is not always easy to find, I often use bittersweet chocolate and sprinkle in some cinnamon for a little twist. Add a small bit of whipped cream, and it is a really nice evening treat.
kburkhol
ann arbor, mi
1/22/2011
I decided to make this at the spur of the moment. Used Guittard chocolate chips. Realized I didn't have any cornstarch- crisis! Substituted flour. Great consistency, but could still taste a bit of the flour. Would probably be better with the original cornstarch.
Kimhouy
California
1/14/2010
ps.... add a quick homemade whipped cream (we spiked with a coffee liquor) and serve in martini glasses with fresh berries and mint to take it to special occassion level :)
chaosfemme
denver, co
3/15/2009
Sweet and easy! I found this recipe in a pinch while looking for a good dessert to accompany a gluten-free dinner, so we didn't have the gianduja. But we had some nice fondue chocolate stored up and it worked just as great (minus, of course, the hazlenut flavor)! I'm going to try today with irish cream- we'll see how it works out.
chaosfemme
Denver, co
3/15/2009
We made this pudding using the Nutella modification. It was easy to make and had a very nice texture. As the recipe stated, using Nutella did not yield a remarkable flavor. It did however make for a very satisfying treat.
mtriverdrifter
Duluth, MN
9/25/2007
