GIANDUJA PUDDING

Ingredients:

• 6 ounces (2 3-oz. bars) Scharffen Berger Gianduja Chocolate
• 4 tablespoons cornstarch
• 1/2 cup of sugar
• 1/8 teaspoon salt
• 3 cups whole milk

Break the Gianduja bars into small pieces. In a heavy saucepan, mix cornstarch, sugar, salt and milk over low heat in a saucepan. Stir continuously to avoid lumps. Just when the mixture starts to thicken (about 10 minutes) add the chocolate and continue stirring until smooth and thick (about 2 minutes.)

Strain through a fine mesh strainer to remove any lumps. Pour the chocolate mixture into individual serving dishes and cover each with plastic wrap so that the wrap is in direct contact with the pudding to prevent a skin from forming. Refrigerate until cool.

Serve topped with whipped cream.

Serves six.

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