• Chocolate Muhallabieh

    Chocolate Muhallabieh

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    Yield: 6 servings

    Active time: 30 minutes
    Cooling Time: 3 hours

    • 1/3 C American Heritage® Finely Grated Chocolate Drink
    • For Pudding:
    • 6 Tbsp. corn starch
    • 2 C whole milk
    • ¾ C plus 2 Tbsp. water
    • 2 Tbsp. sugar
    • ¼ tsp. Salt
    • 6 Tbsp. shredded coconut
    • Dried rose petals, (food grade, from a spice market) (optional)
    • For Syrup:
    • 5 Tbsp sugar
    • ¼ C water
    • 1 Tsp orange zest
    • ½ tsp vanilla extract
    • 1 bay leaf
    Step 1

    For Pudding:
    In a small bowl, whisk together the cornstarch and ½ cup of the milk to make a smooth paste. Set aside.

    Step 2

    In a medium pot over medium heat, combine the remaining 1 ½ cups milk, the water, chocolate drink mix, sugar, and salt. Whisk occasionally, until steam begins to appear, about 5 to 6 minutes.

    Step 3

    While whisking, add the cornstarch mixture to the pot, in a steady stream. Continue to whisk until mixture reaches a thick, pudding like consistency, about one to two minutes.

    Step 4

    Remove from heat, and pour pudding into six small ramekins. Cover each pudding with plastic wrap and refrigerate for at least 3 hours, until chilled and set.

    Step 5

    For Syrup:
    In a small saucepan over medium heat, place all ingredients. Bring to a simmer, stirring until sugar has dissolved, about 2 minutes. Remove from heat and set aside.

    Step 6

    Once the pudding has had a chance to chill and set, discard bay leaf from the sugar syrup, and spoon a tablespoon of syrup over each pudding. Top each pudding with a bit of shredded coconut, and a sprinkle of dried rose petals, if using.

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