Dulce De Leche Chocolate Pudding

Let me warn you now, if you have an aversion to chocolate or sweets please continue to scroll down to another recipe because were entering a rich thick dark chocolate zone. Seriously, this thick pudding is really rich so I served it with some berries to tone it down. Ice cream could be nice as well. A spoonful of pudding and berry – I was in heaven. The sliced almonds were also a nice crunchy texture against the smooth and creamy pudding. I had recently found some dulce de leche (in bar form) at the hispanic section of my farmer's market so I wanted to incorporate it into this pudding. Hey, some dulce de leche couldn't hurt anyone, right? So I finally found a recipe that combined both sweets and it was deeeelicious. I served them in individual ramekins and even had some left over for a quick snack. I urge you to spoil yourself and make this chocolate pudding asap. You don't even have to share it with anyone. I won't tell.

Dulce De Leche Chocolate Pudding

adapted by Cafe fernando

1/4 cup cornstarch

1/4 cup sugar

2 cups half 'n half

6 oz dark chocolate, I used 70% cacao, coarsely chopped

1 cup store bought dulce de leche, in bar form not liquid

sliced almonds, for garnish

1 Combine cornstarch and sugar in a large heatproof bowl.

2 Slowly whisk in milk and place the bowl over a pot of gently simmering water and stir, scraping the sides and bottom.

3 After the mixture thickens, about 20 minutes, add 6 oz of chocolate into bowl and continue stirring until smooth and thick.

4 Add dulce de leche and stir until melted.

5 Strain through a mesh strainer into individual ramekins (this took a while) and let cool until room temperature.

6 Top with sliced almonds and refrigerate until ready to serve. Serve with fresh berries or ice cream.