Great little portable treats, perfect for a picnic!
To begin these, chop up about a third of a cup of toasted hazelnuts.
And then chop up about a third of a cup of dark Chocolate Chips. Mix those together in a bowl, and set them aside.
In your saucepan, combine 4 cups whole Milk, a third cup of Corn Starch and a third cup of Baking Cocoa
Add a cup of Sugar.
Now stir in a tablespoon of Hazelnut Extract.
And a pinch of Salt
Whisk these all together, 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 one of these handy canning funnels, it will make your job much easier.
Sprinkle a spoonful of the chocolate & hazelnut mixture on top of the warm pudding. Allow it to cool to room temperature, and then chill.
For the Mocha Latte variation, to will make them much the same way, except substitute vanilla for the hazelnut extract, and reduce the baking cocoa to 2 Tablespoons.
In addition, when you mix the ingredients in the saucepan, you will add a third of a cup of Instant Coffee granules.
These little cups go topping-less, but I give them a whipped cream hat instead.
I made these pudding cups for a Unit BBQ and they vanished in no time flat!
Enjoy!
Mocha Latte Pudding Cups
Delicious Mocha Latte Pudding served up in little jars.
Ingredients
- 4 c whole milk
- 1/3 c instant coffee granules
- 2 Tb baking cocoa
- 1 tsp vanilla
- 1/3 c cornstarch
- 1 c sugar
- whipped cream for topping
Instructions
- Whisk these 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.
- 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.
- Enjoy!
Hazelnut Chocolate Pudding Cups
Hazelnut Chocolate Pudding served up in little jars.
Ingredients
- 4 c whole milk
- 1/3 c baking cocoa
- 1 Tb hazelnut extract
- 1/3 c cornstarch
- 1 c sugar
- pinch of salt
- 1/3 c toasted hazelnuts
- 1/3 c dark chocolate chips
- whipped cream for topping
Instructions
- Chop the hazelnuts and chocolate chips, and combine them in a small bowl. Set aside.
- 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.
- Enjoy!
Yum! Two of my favorite flavors.