Chocolate Mehalabeya with a Twist!



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

Serves: 6

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