A while ago I made these amazing Chocolate Hazelnut double baked Biscotti and felt that combining them with a great double vanilla and milk chocolate pudding would be probably the best thing that happened to me that day. And it really was. While the pudding was hot is has the consistency of very thick chocolate so the biscotti where perfectly covered for every bite. As an added bonus next day I was left with amazing double chocolate puddings that I felt I had to one day share with you.
Scroll down for the recipe if you are into chocolate as much as I am!
For the milk Chocolate pudding :
1/3 cup sugar
3 tb cornstarch
3 tb cocoa powder
half a cup of nutella
2 1/4 cup milk
1 tb butter
1 vanilla bean
In a heavy medium saucepan stir together the sugar, flour and cocoa powder. Stir in the milk all at once. Cook and stir over medium heat until thickened and bubbly Cook and stir 1 minute more. Remove from heat and stir in the butter and vanilla. Strain the pudding over a sieve to take out any lumps.
For the white Chocolate pudding :
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups whole milk
4 large egg yolks
2 tb unsalted butter, cut into small pieces
1 vanilla bean
Place a fine-mesh sieve over a large bowl and set aside. In a medium saucepan, combine together sugar, cornstarch and salt. Add milk slowly and dissolve the cornstarch completely. Whisk in the egg yolks. Place the saucepan over medium heat, whisking constantly until the first large bubble forms and it sputters. Reduce heat to low, whisking constantly and cook for 1 minute. The mixture will start to thicken, whisk constantly. Remove from the flame, immediately pour the mixture sieve into the bowl . Stir butter and vanilla extract into hot pudding and combine well.
After you have your two puddings just pour the milk chocolate into a cup or a bowl first then add some tablespoons of the vanilla pudding and mix them roughly with a knife creating swirls! It’s an easy and fun process 🙂
Recipe source and slightly adapted from Honey and Butter
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Photographs taken by Katerina Dima unless otherwise stated.