In an attempt to chill chocolate pudding last year, I accidently made chocolate ice cream. It was a happy mistake blogged about in this post (coincidently, a year ago). Well, if it worked for regular, why not white chocolate? All it takes is 4 ingredients.
The final result is creamy and rich. The next time around, I’ll add some chopped almond slivers or pistachio for contrast and raspberries for garnish.
Cook Time: ~25 minutes.
1 oz Cornstarch
1.5 cups milk of your choice (I used almond)
3 oz white chocolate chips
Pinch of salt
Optional: Almond slivers or crushed pistachio for garnish
Bring a pot of water to a boil. Turn down to a simmer. On top, place a pan with the cornstarch and salt. Slowly add in the milk (note that per Food Network Star, never add corn starch to a hot liquid as it will get lumpy). Stir frequently for about 15 minutes. Mixture will thicken. Next, add in the white chocolate chips about a handful at a time. Cook for another 2-3 minutes. Consistency will be pudding like. Turn off heat. Once it cools freeze or put in the refrigerator.
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