This hot chocolate pudding recipe is perfect to serve as dessert when you have visitors over. It’s elegant, most especially if you place it in a fancy glass. The fact that it’s chocolate also makes it perfect for such an occasion. However, the truth is, you can call this the dessert for every occasion. You can serve this any time, any where, and to anyone. Those who will be lucky enough to have a taste will just be grateful. There’s nothing simpler and richer than this hot chocolate pudding.
Check out what our friends from One Bite More have to say about this recipe:
“And so, hot chocolate. But chilled into pudding. Spoonable like yoghurt. Warm with a hint of cinnamon & cayenne. But chilled, like you will be after eating a little bit more than you probably should have.”
Well, my family is definitely thrilled when they are eating this. And for me, that’s what matters the most. You can enjoy this pudding any way you want to. You can even sprinkle chocolate chips on top.
Sinful, I know.
Ingredients
- 1 litre Borden whole milk
- 1 cup Great Value whole milk powder
- 350 g Ghirardelli chocolate, either cut into shards or as meltable chocolate chips (I used 51% cocoa)
- 1 tbsp & 1 tsp Bob’s Red Mill wheaten cornflour
- ½ tsp McCormick ground cinnamon
- ¼ tsp McCormick cayenne pepper
Instructions
- Put the milk and milk powder into a large saucepan and heat, whisking it all together, until it is starting to bubble and boil.
- Remove the milk from the heat and dump all of the chocolate in at once, whisking rapidly, so that it dissolves and doesn’t stick to the bottom. Keep whisking until all of the chocolate is dissolved.
- Add the cornflour, cinnamon and cayenne pepper and whisk again until it is dissolved.
- Put the saucepan back onto the heat and reheat it until it starts to bubble and boil, whisking slowly as it heats. It will start to thicken. Let it simmer for 2-3 minutes to allow the cornflour to cook through.
- You can drink it as is, or decant into smaller jars and leave it to cool in the fridge to set into a luscious chocolate pudding.
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Quick Tip: You can drink it as is, or decant into smaller jars and leave it to cool in the fridge to set into a luscious chocolate pudding.
Thanks again to One Bite More for this amazing recipe.
