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Salted Chocolate Pudding and Hazelnut Shortcakes Recipe by Paula Deen

Easy Level
20 MIN 10 Prep + 10 Cook
Servings
$ /Serving
Print
Easy Level
20 MIN 10 Prep + 10 Cook
6 Servings
$ /Serving

Salted Chocolate Pudding and Hazelnut Shortcakes Recipe by Paula Deen

Easy Level
20 MIN 10 Prep + 10 Cook
6 Servings
$ /Serving

Ingredients

  • 2 tablespoons brown sugar, firmly packed
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 1/4 cups milk
  • 3/4 cup heavy whipping cream
  • 1 (4 oz) bittersweet chocolate baking bar, finely chopped
  • 6 shortcakes, split
  • 3/4 cup hazelnuts, chopped
  • 1 1/2 teaspoons coarse sea salt

Preparation

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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