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.
- 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)
- 5 tablespoon sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 1 bay leaf
- 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.
- 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.