CHOCOLATE HAZELNUT PUDDING
2 Tbs Cornstarch
2 Cups 2% milk
3 Oz Gianduja*
2 Tbs Sugar
1/8 tsp Salt
In a large bowl, combine cornstarch with ½ cup of milk. Stir until cornstarch dissolves. Heat remaining milk, chocolate, sugar and salt in a small saucepan over medium-low heat until chocolate melts, whisking occasionally.
Increase heat to medium and continue whisking until almost boiling. Add in cornstarch mixture** in a thin stream, whisking constantly. Bring pudding to simmer, continuing to whisk. Simmer and whisk for an additional 2 minutes. Divide pudding into 4 bowls and cover tightly with plastic wrap. Refrigerate at least 2 hours. Serve cold.
*Gianduja has a hazelnut flavor to it. Nutella can be substituted if necessary, but increase cornstarch to 3 1/2 Tbs then.
**Stir cornstarch mixture till smooth before adding it to saucepan.