Old fashioned cornstarch chocolate pudding is a nice comfort food that can be dressed up when served in a hazelnut tart crust and topped with whipped cream or meringue.
1/4 cup cornstarch
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 cups milk
- 6 ounces bittersweet chocolate
- 1 teaspoon vanilla
Combine cornstarch, sugar, salt in small sauce pan. Whisk to combine well and add milk. Whisk well to incorporate. Bring to a boil slowly over medium-high heat, stirring with spatula or wooden spoon. Add chocolate and whisk to fully incorporate. Remove from heat and stir in vanila.
Strain into shallow pan for cooling. Cover top of pudding with plastic wrap so “skin” doesn’t form in cooling. Chill at least an hour up to a day before using.
To fill hazelnut tart shells: Make and cool shells then using ice cream scoop to ensure exact amount, fill with the scooped chocolate pudding. Top with whipped cream and enjoy with fresh tart fruit or fruit sorbet, such as a port wine very berry sorbet.