Chocolate Hazelnut Pudding
This dairy-free chocolate pudding comes from Pacific Food's own kitchens. You've got to taste it to believe it. No one will ever know it's dairy free! They served this one at Feast Portland, and everyone was raving. Pacific Foods suggest serving with fresh, toasted and chopped hazelnuts and our non-dairy caramel sauce recipe.
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
- 1/4 cup Dutch Cocoa Powder
- 1/3 cup Sugar
- 2 1/2 tbsp Cornstarch
- 2 tsp Stumptown™ Cold Brew Coffee
- 1/4 tsp Sea Salt
- 2 cup Pacific Hazelnut Chocolate Non Dairy Beverage
- 1/3 cup Hazelnut Butter
- 1 tsp Vanilla Extract
In a medium sauce pan, whisk together Dutch Cocoa, Sugar, Corn Starch and Salt: Incorporate completely breaking up lumps as much as possible.
Over medium heat, whisk in Hazelnut Chocolate Non Dairy Beverage, Hazelnut Butter, Stumptown™ Cold Brew Coffee and Vanilla Extract.
Setup an ice bath with a glass or metal bowl for cooling after cooking.
Continue gentle whisking until the mixture just begins to boil: about 4 minutes to heat.
Once boiling, a few bubbles, cook for 2 minute whisking gently.
Remove from the heat.
Using your Ice bath, pour warm pudding into chilled bowl and whisk gentle to allow the mixture to cool for 10 Minutes.
Transfer cooled pudding to cups, cover with shrink wrap and allowing it to cool for an hour.