This velvety smooth Nutella Pudding Recipe is rich with the delicious flavor paring of chocolate and hazelnut, and so easy to make on the stovetop!
Last week Mike and I celebrated our anniversary. Don’t worry, I’m not about to get all sappy on you. I’ll keep it food-related, lol.
If I had to choose one food that reminds me of our honeymoon (other than Turkish coffee), it would have to be Swiss chocolate with hazelnuts. It was totally our thing and we ate it every day.
We haven’t eaten it every day since our honeymoon, but the chocolate/hazelnut combo is still is a favorite of ours. This custard is perfect for celebrating something special.
Nutella Pudding Recipe
Instead of using Nutella spread, this recipe creates the Nutella flavor profile with roasted hazelnuts and chocolate.
To intensify the flavor, you can add 1/4 cup of Nutella spread along with the cream mixture.
How to Make Pudding From Scratch
Pudding is very easy to make from scratch right on the stovetop.
To make homemade pudding from scratch, milk, sugar, and flavorings (such as vanilla) are heated on the stovetop. Once the mixture is hot, a thickener is usually whisked in, such as cornstarch or flour.
Gluten Free Pudding
This Nutella Pudding Recipe is gluten free! It uses egg yolks instead of flour as the thickener.
More Pudding and Custard Recipes to Try:
- Almond Vanilla Chia Pudding with Peach Pie Topping
- Homemade Vanilla Pudding
- Low Carb Coconut Cream Custard
- Blackberry Lemon Chia Pudding
- Cardamom Spiced Tapioca Pudding with Fresh Mango Sauce
- Black Forest Mocha Chia Seed Pudding
- Butterbeer Pudding
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Nutella Pudding Recipe
- Heat the cream, milk, sugar, cocoa powder, coffee powder, and salt over medium heat in a medium, thick-bottomed saucepan until it steams and bubbles form around the outer rim, whisking occasionally.
- Slowly whisk 3/4 cup of the cream mixture into the egg yolks, starting with just a couple drops at a time and adding it in a thin drizzle toward the end.
- Pour the egg yolk mixture into the pot with the cream mixture and bring to a gentle boil over medium heat, whisking occasionally.
- Turn off heat, strain the custard through a fine mesh sieve to remove any lumps, and add the chopped chocolate. Give it a brief stir to submerge the chocolate in the custard, let it sit for 2 minutes without stirring so the chocolate can melt, and then whisk to combine. Stir in the vanilla extract and all but 2 tablespoons of the chopped hazelnut (reserving the 2 tablespoons for topping).
- Pour the custard into 6 small serving glasses. Cool to room temperature, then refrigerate to chill (at least 2 hours).
- Before serving, sprinkle the remaining chopped hazelnut on top.
- If you can’t find toasted hazelnuts, you can toast raw hazelnuts. Preheat oven to 300F; spread the hazelnuts on a baking sheet and bake until they’re golden and toasted, and their skins come off easily when rubbed (about 1 hour), shaking the pan every so often. Remove the hazelnuts from the oven, pour them onto a clean kitchen towel, wrap up the towel, and let it sit for about 5 minutes to help the skins steam off. Rub the nuts with the towel to remove the skins (don’t worry if the skins don’t all come off) and the let the nuts cool completely.
- To intensify the chocolate hazelnut flavor, you can add 1/4 cup of Nutella spread along with the cream mixture.
This post was first published on An Edible Mosaic on May 21, 2012. I updated it with more information on May 21, 2020.
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