Servings: Makes 6 servings
Stir ¼ cup chopped hazelnuts into the Basic Shortcakes dough along with the buttermilk, if desired.
2 tablespoons firmly packed brown sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1¼ cups milk
¾ cup heavy whipping cream
1 (4-ounce) bittersweet chocolate baking bar, finely chopped
6 Basic Shortcakes, split
¾ cup chopped hazelnuts
1½ teaspoons coarse sea salt
1. In a small saucepan, whisk together sugar, cornstarch, cocoa, and salt. Gradually whisk in milk and cream. Bring to a boil over medium heat, stirring often. Boil for 2 minutes, stirring constantly. Remove from heat; gradually add chopped chocolate, whisking until smooth. Spoon into a bowl; place plastic wrap directly on surface of pudding. Chill for at least 2 hours or until ready to serve.
2. Divide pudding among bottom halves of shortcakes. Sprinkle with chopped hazelnuts and salt. Add top halves of shortcakes. Serve immediately.
Recipe Courtesy of Cooking with Paula Deen Magazine