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 cornstarch, ¼ cup sugar, ¼ 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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