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2 cups light cream 2 tablespoons cornstarch 1/4 cup light brown sugar 8 ounces chopped bittersweet chocolate 1/2 teaspoon kosher salt Powder sugar for topping
In a medium-sized saucepan add light cream and cornstarch. Stir together until combined and the cornstarch is not lumpy.
Add in sugar and chocolate and whisk to combine.
Cook over medium low heat while whisking to combine ingredients. Gently simmer until the mixture is thick and resembles pudding in texture.
Remove from the heat and stir in kosher salt.
Serve the mixture warm with a sprinkle of powdered sugar.
Light cream is 18-30% milk fat.
Serving: 1 serving | Calories: 745 kcal | Carbohydrates: 50 g | Protein: 6 g | Fat: 59 g | Saturated Fat: 36 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 17 g | Trans Fat: 0.04 g | Cholesterol: 136 mg | Sodium: 341 mg | Potassium: 456 mg | Fiber: 5 g | Sugar: 34 g | Vitamin A: 1239 IU | Vitamin C: 1 mg | Calcium: 129 mg | Iron: 4 mg
Course Dessert
Cuisine French
Keyword chocolate pudding, hot chocolate pudding
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