This chocolaty western spin on the most popular oriental dessert you’ll find in Egypt will leave you speechless and hungry for more! Give this standard Mehalabeya recipe the most exciting twist with the simplest ingredient; chocolate. This dessert will become an immediate favorite for you!
2 cups whole milk
1/2 cup sugar
3 tablespoons of cocoa powder
2 teaspoons chocolate syrup
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
Fresh fruit for garnish
Put 1 1/2 cups of the milk, the sugar, and cocoa powder in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan, add chocolate syrup and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set. Just before serving pour the cream into a chilled bowl. Serve with the fruit.
Prep time: 5 mins
Cook time: 15 mins