NYE dinner chocolate almond pudding test



serves 4                                                                                                          (serves 8)
4 ounces bittersweet or semisweet chocolate - used semi sweet chips          (8 oz)
¼ cup cornstarch                                                                                             (1/2 cup)
¼ cup sugar                                                                                                     (1/2 cup)
¼ cup unsweetened cocoa powder                                                                  (1/2 cup)
1 teaspoon kosher salt                                                                                     
3 cups whole milk                                                                                           (6 cups)
1 teaspoon vanilla extract                                                                               (2 tsp)
1 cup Nutella                                                                                                   (1/2 cup)
½ cup whole almonds                                                                                    (3/4 cup)
2 tablespoons unsalted butter
pinch of sea salt over the pudding on the almonds




Chop 4 oz. chocolate; set aside. 
Whisk ¼ cup cornstarch¼ cup sugar¼ cup cocoa powder, and 1 tsp. kosher salt in a medium saucepan. 
Very slowly stream in 3 cups milk, whisking constantly, until lump-free.

Cook over medium heat, whisking constantly and vigorously, until pudding is bubbling and thick enough that wires of whisk leave a trail, 7–10 minutes.


Remove from heat. Whisk in one-quarter of the chopped chocolate until smooth. Add remaining chocolate in three additions, whisking after each addition, until chocolate is melted and mixture is smooth. 
Whisk in 1 tsp. vanilla.

Place 1 cup Nutella in a medium bowl and add about ½ cup warm pudding mixture. Whisk until smooth, then whisk in remaining pudding mixture until incorporated. Cover pudding with plastic, pressing directly onto surface to prevent a skin from forming. You can let it cool slightly at this point and serve warm, or chill pudding until completely set, at least 2 hours.

Meanwhile, crush ½ cup hazelnuts with the bottom of a small saucepan to break into irregular bits. Cook hazelnuts and 2 Tbsp. butter in saucepan over medium heat, stirring often, until butter is browned and hazelnuts are golden, 8–10 minutes. Let cool.

Chill the pudding - when ready to serve transfer to a large bowl and whisk until smooth before serving. Top with almonds and a sprinkle of sea salt.

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