Easy Chocolate Pudding Made From Scratch

Servings: 3-4

• 1 ¼ cups Whole Milk
• 1/3 cup Old Westminster Orange Pantry Wine
• ¼ cup Granulated Cane Sugar
• 4 oz. Semisweet Chocolate, coarsely chopped
• Pinch of Salt
• Pinch of Cinnamon
• (Optional) ½ tsp. Espresso Powder
• 2 tbsp. Cornstarch
• 1 tsp. Vanilla Extract
• Fresh Whipped Cream, for serving
• Chocolate Shavings, for garnishing

1. In a heavy-bottomed saucepan, combine ¼ cup milk and cornstarch. Whisk until paste-like and smooth. Add the remaining milk, sugar salt, cinnamon, espresso powder, and vanilla. Whisk until smooth and no clumps.
2. Place over medium heat and whisk constantly until thickened, about 3-4 minutes.
3. Remove from heat and stir in the chocolate until fully incorporated and melted, then stir in the orange wine.
4. Transfer to individual ramekins. Refrigerate at least 30 minutes to 2 hours (and up to 3 days).
5. Top with freshly whipped cream and chocolate shavings to enjoy!