• 1⁄2 cup granulated sugar
• cup unsweetened cocoa powder
• 1⁄4 tsp salt
• 3 Tbsp cornstarch
• 1 1⁄2 cup whole milk
• 1 1⁄2 cup heavy cream
• 1 tsp vanilla extract
• Pirouline Dark Chocolate Crème Filled Wafers for garnish
• Whipped cream topping (optional)

Step 1

In a small saucepan, add sugar, cocoa powder, salt and cornstarch. Stir with a whisk to combine.

Step 2

Place over medium heat and add milk and heavy cream, whisking constantly until fully combined.

Step 3

Continue whisking until you reach a gentle simmer. The mixture should go from thin and milky to a thick pudding consistency. Remove from heat.

Step 4

Stir in vanilla extract off the heat.

Step 5

Divide pudding into 4–6 small serving bowls. Serve warm or chill in the refrigerator for at least 2 hours. To prevent a skin from forming, press plastic
wrap directly onto the surface of the pudding while chilling.

Step 6

To garnish, using a fine grater, grate a Pirouline wafer evenly over the top of each pudding cup until the entire surface is covered with wafer crumbs. Feel
free to top with some whipped cream if desired and enjoy!