American Heritage® Chocolate Muhallabieh

American Heritage® Chocolate Muhallabieh

Prep Time

30 minutes

Cook Time

3 hours


6 people

Chocolate Muhallabieh, or Middle Eastern Milk Pudding, has an incredible look, taste, and smell, especially when coupled with chocolate.

This recipe is courtesy of American Heritage® Chocolate by MARS, Inc.


For Pudding

  • 6 tablespoon corn starch
  • 2 cups whole milk
  • 3/4 cup + 2 tablespoon water
  • 1/3 cup AHC Chocolate Drink Mix
  • 2 tablespoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoon shredded coconut
  • Dried rose petals (food grade, optional)

For Syrup

  • 5 tablespoon sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 1 bay leaf


For Pudding

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

For Syrup

  • 1 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.
  • 2 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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