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Salted Chocolate Pudding and Hazelnut Shortcakes

By Paula Deen

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 2 tablespoons firmly packed brown sugar
  • 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) finely chopped bittersweet chocolate baking bar
  • 6 split shortcakes
  • 3/4 cup chopped hazelnuts
  • 1 1/2 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.

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