This pudding is your next guilty pleasure. Unsweetened chocolate adds the richness of chocolate, but balances the sweetness of the Nutella. Once you make homemade pudding, you’ll never want store-bought again.Please note the cooking time includes chilling time for pudding.Courtesy of Kristen Eppich.
Stir cornstarch with sugar and salt in a medium heavy-bottomed saucepan. Gradually whisk in milk. Place pan over medium-low heat and cook, stirring or whisking often until mixture will coat the back of a spoon, about 10 min. Do not let it come to a boil.
Add chocolate hazelnut spread, chopped chocolate and vanilla to milk mixture. Cook, stirring constantly until chocolate has melted and mixture is smooth, about 2 min. Remove from heat.
Divide pudding into individual ramekins or into an 8-inch baking dish. Refrigerate until chilled through, 2 to 3 hrs or overnight.
Whip cream in a medium bowl until soft peaks form. Spoon cream over puddings and garnish with chopped hazelnuts.