Chocolate Hazelnut Pudding

• 2 Tbs Cornstarch
• 2 Cups 2% milk
• 3 Oz Gianduja*
• 2 Tbs Sugar
• 1/8 tsp Salt

1. In a large bowl, combine cornstarch with ½ cup of milk.
2. Stir until cornstarch dissolves.
3. Heat remaining milk, chocolate, sugar and salt in a small saucepan over medium-low heat until chocolate melts, whisking occasionally.
4. Increase heat to medium and continue whisking until almost boiling.
5. Add in cornstarch mixture** in a thin stream, whisking constantly.
6. Bring pudding to simmer, continuing to whisk.
7. Simmer and whisk for an additional 2 minutes.
8. Divide pudding into 4 bowls and cover tightly with plastic wrap.
9. Refrigerate at least 2 hours.
10. Serve cold.

Servings: 4

Cooking Tips
*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.

Nutrition Information