Description
Satiny smooth & chocolate-y pudding ready in a jiffy!
Ingredients
Units
Scale
- 2 1/4 cups (18 U.S fl oz/ 19 oz) milk
- 4 to 4 1/2 tbsp (or to taste) nutella
- 1 1/2 tsp (or to taste) sugar
- a pinch of salt
- 3 tbsp (45 ml) cornflour
For Garnish
- Crushed choco chip biscuits OR rosettes from whipped cream
Instructions
- In a small bowl add in 1/4 cup milk & cornflour, stir and set aside.
- In a heavy bottom pan add in the remaining 2 cups milk, nutella, sugar, salt & stir with a hand whisk. Keep the pan over heat and stir over a low flame and let come to a slow boil. Stir and cook till the nutella is well blended into the milk. This may take about 2 to 3 mins.
- At this point you may taste and adjust the sweetness or add more nutella if desired.
- Now add in the cornflour slurry whilst stirring constantly with a hand whisk so that lumos are not formed. Stir and cook till it thickens and coats the back of a spoon (i.e custard consistency), about 3 to 5 mins.
- Remove from flame and pour in to individual serving bowls or a single large bowl. Set aside to cool to room temperature. Then set in the refrigerator for 2 hours or more.
- Just before serving or once the pudding sets, garnish. Serve chilled.
Notes
- You may even serve this pudding warm.
- The consistency in that case may not be very thick.
- So you can if desired add a tablespoon more cornflour when cooking if you wish to serve it warm.
- Prep Time: 3 mins
- Cook Time: 8 mins
- Category: Chocolate
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 220