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The Best Chocolate​ Pudding

This dessert is literally decadence in a bowl. It is really really easy to make, could not stress enough. It tastes great hot, warm, at room temperature or cold. And it’s one bowl and microwavable. I don’t think I could pitch this dessert. So if you haven’t decided to make this yet, I’m also throwing in my personal guarantee that you are going to love it.

To get started, mix all the ingredients in a microwave-safe bowl. You want to make it as lump-free as possible.

Microwave the mixture for 7 minutes, whisking in short intervals.

Once the mix is thick and almost like a soft fudge, transfer into serving bowls. Eat right away, or cover the top with a plastic wrap (the plastic needs to touch the surface of the pudding) and refrigerate till you need it, tastes great both ways.

It tastes best with some crunch. So I added some leftover crumbs from my Almond praline. Also, a dollop of whipped cream never hurt anyone. Add that too.

Recipe:
Makes- 6 Servings

Cocoa Powder- 4 Tablespoons
Chocolate chips- 1/2 Cup (Milk or Dark or a combination of both)
Milk- 2 Cups
Sugar- 1/2 Cup
Corn Flour- 1/2 Cup

To Serve:
Whipped Cream
Almond Praline Crumbs

In a big microwave safe bowl, mix cocoa powder, chocolate chips, milk, sugar, and corn flour. Microwave for 6 minutes, whisking every 30 seconds. Once the mixture starts to thicken, whisk every 20 seconds, scraping the sides of the bowl with the whisk. When the mixture reaches a soft fudge consistency, transfer to 6 serving bowls. Serve immediately with whipped cream and crunchy almond praline crumbs or refrigerate till required. Add the whipped cream and almond praline crumbs right before serving.

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