Chocolate-Hazelnut Pudding

Name: Chocolate-Hazelnut Pudding
Ingredients: 3 tablespoons cornstarch; 1/3 cup unsweetened cocoa; Pinch of salt; 2 1/2 cups half-and-half; 3/4 cup chocolate-hazelnut spread; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; Whipped cream, optional

8 ingredients

2 steps

Ingredients

3 tablespoons cornstarch
1/3 cup unsweetened cocoa
Pinch of salt
2 1/2 cups half-and-half
3/4 cup chocolate-hazelnut spread
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Whipped cream, optional

Directions

1

Whisk together cornstarch, cocoa and salt in a heavy saucepan. Slowly whisk in half-and-half. Turn heat to medium and cook, whisking frequently, until mixture thickens, 8 to 10 minutes.
2

Remove from heat and whisk in chocolate-hazelnut spread, butter and vanilla until smooth. Divide among 6 ramekins or custard cups. Serve warm, or cover, pressing plastic wrap onto surface, and refrigerate for up to 3 days. Serve with whipped cream, if desired.