Chocolate Hazelnut Pudding

Chocolate Hazelnut Pudding

Posted by Ana Franco on


  • 1/2 cup chocolate hazelnut spread
  • 2 cups whole milk
  • 1/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Whipped cream and chopped hazelnuts for garnish (optional)


  1. Prepare the chocolate hazelnut mixture:

    • In a saucepan, combine the Nutella and milk over medium heat. Whisk until the Nutella is fully dissolved into the milk and the mixture is smooth and well combined.
  2. Create the pudding base:

    • In a separate bowl, whisk together the granulated sugar, cornstarch, egg yolks, vanilla extract, and a pinch of salt until well combined and smooth.
  3. Combine the mixtures:

    • Slowly pour a small amount of the warm Nutella-milk mixture into the bowl with the egg yolk mixture, whisking continuously to temper the eggs and prevent them from curdling.
    • Once tempered, pour the egg mixture back into the saucepan with the remaining Nutella-milk mixture, whisking constantly.
  4. Cook the pudding:

    • Place the saucepan over medium heat and cook the mixture, stirring constantly with a wooden spoon or silicone spatula, until it thickens to a pudding-like consistency, about 5-7 minutes. Be careful not to let the mixture boil.
  5. Add vanilla:

    • Remove the pudding from the heat and stir in the vanilla extract until well incorporated.
  6. Chill and serve:

    • Transfer the pudding to serving dishes or ramekins.
    • Cover the surface of the pudding with plastic wrap to prevent a skin from forming.
    • Refrigerate the pudding for at least 2 hours, or until chilled and set.
  7. Garnish and serve:

    • Before serving, garnish the chocolate hazelnut pudding with a dollop of whipped cream and a sprinkle of chopped hazelnuts, if desired.
    • Serve chilled and enjoy!

This creamy and indulgent Chocolate Hazelnut Pudding with vanilla is sure to satisfy your sweet cravings.

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