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
- 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.
- 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.
- 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.