Easy Posh Pudding

1. 1

   Combine the cornstarch, cocoa, and sugar in a small heavy-bottomed saucepan.

2. 2

   With the pan on low heat, slowly pour in the cold milk, whisking to combine.

3. 3

   Increase the heat to medium-high and continue whisking (to prevent any lumps) until the mixture boils, about 1 minute.

4. 4

   Remove the pan from the heat and stir in the vanilla.

5. 5

   Let cool in the refrigerator with plastic wrap on the surface to prevent a skin from forming.

6. 6

   Serve in individual cups, ramekins, or glasses.

7. 7

   Garnish with candied hazelnuts, if desired.

8. 8

   For Candied Hazelnuts:

9. 9

   Lay a piece of aluminum foil on your work surface.

10. 10

    Melt the brown sugar in a saucepan over low heat.

11. 11

    Add the nuts and bring the mixture to a boil without stirring.

12. 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.

13. 13

    Break the hardened hazelnut brittle into pieces and sprinkle them on top of puddings, cakes, or cupcakes, for a little added crunch.

14. 14

    Mexican-chocolate pudding:

15. 15

    Add 1/2 teaspoon ground organic cinnamon and a pinch of cayenne pepper to the dry ingredients.

16. 16

    Top the pudding with a dollop of whipped cream and a sprinkling of black sea salt.

* Per serving · 4 servings · Values may vary.