Spiced Chocolate Pudding
Chocolate pudding isn’t just for packing in school lunch boxes any more. This pudding is just about as grown up as it gets. The rich hazelnut and chocolate paired with cinnamon and nutmeg is perfect for a comforting winter dessert that everyone will love!
Recipe created for Barefoot & Chocolate by Lauren Caster
Ingredients
- 3 tbsp cornstarch
- 2 tbsp sugar
- 2 cups milk
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2 ounces dark chocolate, coarsely chopped
- ¾ cup Barefoot and Chocolate Hazelnut and Chocolate spread
- 1 tbsp butter
- ½ cup heavy cream
- 1 tbsp powdered sugar
- Chocolate sprinkles
Directions
In a large saucepan over medium heat, combine the cornstarch, sugar, milk, cinnamon, nutmeg, and salt. Whisk mixture until it becomes thick and starts to boil. Continue whisking for 3 more minutes.
Place the dark chocolate, Barefoot and Chocolate spread and butter in a large, heatproof bowl. Pour the milk mixture over the top and allow it to sit for 2 minutes before whisking to combine. Allow pudding to cool for 10 minutes, then press plastic wrap directly onto the pudding to cover. Refrigerate for 3 hours.
Place the heavy cream in the bowl of an electric mixer and whisk on high until soft peaks form. With the mixer still running, pour in the powdered sugar and whisk until stiff peaks form.
Divide cooled pudding into 4 dishes and top with whipped cream and chocolate sprinkles before serving.