Hazelnut Chocolate Pudding Cups
  • 4 c Whole Milk
  • ⅓ c Baking Cocoa
  • 1 Tb Hazelnut Extract
  • ⅓ c Cornstarch
  • 1 c Sugar
  • pinch of Salt
  • ⅓ c Toasted Hazelnuts
  • ⅓ c Dark Chocolate Chips
  • Whipped Cream for topping
  1. Chop the hazelnuts and chocolate chips, and combine them in a small bowl. Set aside.
  2. Whisk the milk, baking cocoa, Hazelnut extract, cornstarch, sugar and salt all together in a saucepan, and cook over medium heat, stirring continually until it comes to a gentle boil. Let it bubble for one minute. After the minute, pour the pudding into a heat-safe bowl. It will take you a few minutes to spoon these out, and you don’t want the pudding on the bottom to scald. Ladle your pudding into 4 ounce jars. If you have a handy canning funnel, it will make your job much easier. Top the warm pudding with a spoonful of the hazelnut-chocolate mixture. Allow them to come to room temperature, and then put the lids on and refrigerate at least an hour. Keep them chilled until you serve them. Serve these topped with some whipped cream.
  3. Enjoy!
Recipe by Cosmopolitan Cornbread at https://cosmopolitancornbread.com/pudding-cups/