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Chocolate Hazelnut Pudding is every bit as delicious as it sounds. A simple. homemade, stovetop pudding is swirled together with chocolate hazelnut spread, chocolate chunks and vanilla to give the ultimate dessert experience. Eaten warm or cooled, each bite will having you going back for more! Especially topped with whipped cream and cocoa powder. 

How to Make Homemade Pudding

Making homemade pudding so much more simple than you would think. All it takes is a little patience and attention for a smooth, scrumptious result!

First, start off by whisking together sugar and corn starch. Slowly whisk in the milk to avoid any clumps. 

Secondly, bring that mixture to a low simmering, whisking occasionally to keep it smooth. Once the mixture has thickened, then you have your pudding base!

Then, remove it from the heat, whisk in the chocolate hazelnut spread, chocolate chunks, vanilla and butter until smooth and glossy. 

Finally, resist the urge to eat all of it! Pour it into individual little glasses (I love these ones!), or keep a big batch of it to share. Refrigerate until it has set and is nice and cool. Topped with whipped cream and cocoa powder and dig in! 

Let’s Talk Chocolate Hazelnut

Ok, if you know me or have been around long enough, you may know that my favorite dessert on the regular, nightly basis is ‘Tella and ‘Nanas… aka Nutella and Bananas haha! All I need is a diced banana and a large dollop of Nutella to keep me happy. 

Needless to say, since I love that combo SO much, I actually typically stray away from other chocolate hazelnut desserts, because I don’t want to ruin my beloved Nutella….

That being said, the fact that I’m posting this recipe means that it is DEFINITELY approved! This pudding has such a wonderful, subtle chocolate hazelnut flavor that just wraps you up and pulls you in. Totally worth it!

I have to admit, having these cute, little cups of pudding in my refrigerator has ben oh-so dangerous, but oh-so delicious! Don’t mind if I do for a midnight snack!

Whip this recipe up for the family, for a date night (Valentine’s Day, right?!) or just for a good, chocolate dessert fix. Works like a charm every time.

Watch the Recipe Video:

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Chocolate Hazelnut Pudding

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 2 hours refrigeration
  • Cook Time: 15 minutes
  • Total Time: 2 hours refrigeration, 15 minutes cook time
  • Yield: 6 servings 1x


Chocolate Hazelnut Pudding is every bit as delicious as it sounds. A simple. homemade, stovetop pudding is swirled together with chocolate hazelnut spread, chocolate chunks and vanilla to give the ultimate dessert experience. Eaten warm or cooled, each bite will having you going back for more! Especially topped with whipped cream and cocoa powder.


  • 1/3 cup sugar
  • 1/4 cup corn starch
  • 1/8 teaspoon salt
  • 3 cups milk
  • 1/2 cup chocolate hazelnut spread
  • 2 oz semi-sweet chocolate, chopped
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • Whipped cream and cocoa powder for topping


  1. In a medium saucepan, whisk together the sugar, cornstarch and salt until smooth. Slowly whisk in the milk to avoid any clumps. Set the saucepan over medium heat and slowly bring to a simmer. Once simmering, reduce the heat.
  2. Whisk the pudding occasionally to avoid clumps and until thickened and smooth, about 5 minutes. Remove the pudding from the heat and whisk in the chocolate hazelnut spread, chopped chocolate, butter and vanilla until smooth and glossy.
  3. Pour the pudding into little cups or ramekins and refrigerate for at least a couple hours and up to a day in advance before topping and serving. Top with whipped cream and a dusting of cocoa powder and dig in!


  • This pudding keeps wonderfully! Store it in the refrigerator for a few days after making – if it isn’t eaten before then!
  • Even if your pudding has a few clumps in it, don’t sweat it! It’ll still be just as delicious!
  • For the chopped chocolate, I like to use a 4 oz Ghiradelli semi-sweet chocolate baking bar and split it in half to make 2 oz.



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