Chocolate Hazelnut Pudding

  • prep time20 min
  • total time 180 min
  • serves 6-8

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.

11 Ratings
Directions for: Chocolate Hazelnut Pudding


¼ cup (60 mL) cornstarch

½ cup (125 mL) sugar

pinch salt

3 cup (750 mL) milk

½ cup (125 mL) chocolate hazelnut spread, preferably Nutella

3 oz (90 g) unsweetened chocolate, chopped

1 tsp (5 mL) vanilla

½ cup (125 mL) whipping cream

¼ cup (60 mL) hazelnuts, chopped


1. 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.

2. 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.

3. Divide pudding into individual ramekins or into an 8-inch baking dish. Refrigerate until chilled through, 2 to 3 hrs or overnight.

4. Whip cream in a medium bowl until soft peaks form. Spoon cream over puddings and garnish with chopped hazelnuts.

See more: Nuts, Dessert, Chocolate, Eggs/Dairy


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