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Salted Chocolate Pudding and Hazelnut Shortcakes

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Salted Chocolate Pudding and Hazelnut Shortcakes Salted Chocolate Pudding and Hazelnut Shortcakes Recipe Courtesy of


Servings: Makes 6 servings
Difficulty: Easy

Ingredients Add to grocery list

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

Directions

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.

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