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1
Combine the cornstarch, cocoa, and sugar in a small heavy-bottomed saucepan.
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2
With the pan on low heat, slowly pour in the cold milk, whisking to combine.
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3
Increase the heat to medium-high and continue whisking (to prevent any lumps) until the mixture boils, about 1 minute.
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4
Remove the pan from the heat and stir in the vanilla.
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5
Let cool in the refrigerator with plastic wrap on the surface to prevent a skin from forming.
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6
Serve in individual cups, ramekins, or glasses.
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7
Garnish with candied hazelnuts, if desired.
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8
For Candied Hazelnuts:
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9
Lay a piece of aluminum foil on your work surface.
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10
Melt the brown sugar in a saucepan over low heat.
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11
Add the nuts and bring the mixture to a boil without stirring.
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12
When the sugar starts to deepen in color and a candy thermometer reads 236F, pour the mixture onto the foil and let it cool completely.
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13
Break the hardened hazelnut brittle into pieces and sprinkle them on top of puddings, cakes, or cupcakes, for a little added crunch.
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14
Mexican-chocolate pudding:
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15
Add 1/2 teaspoon ground organic cinnamon and a pinch of cayenne pepper to the dry ingredients.
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16
Top the pudding with a dollop of whipped cream and a sprinkling of black sea salt.
