Why You’ll Love This Recipe

Rich and Creamy: The perfect balance of smooth chocolate and hazelnut, with a luxuriously creamy texture.
Quick and Easy: You can have this indulgent treat in just about 30 minutes of prep time.
Versatile: Customize it with your favorite toppings, from whipped cream to crushed Oreos, for a variety of flavors.
Make-Ahead: This pudding can be prepared ahead of time and stored in the fridge, making it perfect for busy days or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2/3 cup granulated sugar
2 tbsp cornstarch
Pinch of salt
1/2 cup half-and-half
1/2 cup heavy cream
3 large egg yolks
2 cups milk
1 cup Nutella
1 tbsp unsalted butter
1/2 tsp vanilla extract
1/2 cup chopped hazelnuts (for garnish)
Flaky sea salt (for garnish)

Directions

Whisk the Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in half-and-half, heavy cream, and egg yolks until smooth. Whisk in the milk and Nutella until mostly smooth.
Cook the Pudding: Set the saucepan over medium-high heat. Bring the mixture to a boil, whisking constantly. Once boiling, continue whisking for about 2 minutes until the mixture thickens.
Finish the Pudding: Remove from heat and whisk in the butter and vanilla extract until fully incorporated.
Chill the Pudding: Pour the pudding into a large heatproof bowl. Refrigerate uncovered for 2 hours, stirring occasionally to prevent a skin from forming. Once cool, cover and refrigerate for another 2 hours or overnight.
Toast the Hazelnuts: In a nonstick skillet, toast the hazelnuts over medium-low heat, stirring constantly for about 4-5 minutes until fragrant. Set aside to cool.
Serve: Spoon the pudding into serving bowls, top with toasted hazelnuts and a sprinkle of sea salt, and serve chilled.

Servings and Timing

Servings: 8 servings
Total Time: 4 hours 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Chilling Time: 4 hours

Variations

Toppings: Try topping your pudding with whipped cream, chocolate chips, crushed Oreos, or fresh berries for a fun twist.
Nut-Free: If you prefer, skip the hazelnuts and top with another favorite, like mini chocolate chips or marshmallows.
Dairy-Free: Swap the heavy cream and half-and-half with coconut milk for a dairy-free option.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: This pudding is best served chilled, but if you prefer it warm, gently heat it on the stove until it reaches your desired temperature.

FAQs

1. Can I use a different chocolate spread instead of Nutella?

Yes, you can substitute Nutella with any chocolate-hazelnut spread or even melted chocolate for a different flavor.

2. How can I make the pudding thicker?

If your pudding is too thin, whisk in a little extra cornstarch, and cook it a bit longer until it thickens to your liking.

3. Can I make this pudding ahead of time?

Yes, the pudding can be made ahead and stored in the fridge for up to 3 days.

4. Can I add more Nutella to the pudding?

Absolutely! Add more Nutella if you prefer a richer, more intense chocolate-hazelnut flavor.

5. How do I prevent a skin from forming on the pudding?

Stir the pudding every 30 minutes while it chills, or cover it with plastic wrap pressed directly onto the surface of the pudding.

6. Can I use egg substitutes in this recipe?

You can try using a mixture of cornstarch and water as a replacement for the egg yolks if needed.

7. How do I store the leftovers?

Keep the pudding in an airtight container in the fridge for up to 3 days.

8. Can I freeze this pudding?

While freezing can change the texture, you can freeze the pudding for up to 1 month. Thaw in the fridge before serving.

9. Can I use a different topping instead of hazelnuts?

Yes, you can use crushed cookies, granola, or even fruit as toppings.

10. Can I make this recipe with dark chocolate?

Yes, dark chocolate can be used instead of Nutella for a deeper, less sweet flavor.

Conclusion

Nutella Pudding is a simple, yet indulgent dessert that combines the smooth, creamy texture of homemade pudding with the rich flavor of chocolate and hazelnut. With easy-to-find ingredients and minimal prep, it’s the perfect treat to satisfy your sweet tooth. Top it with toasted hazelnuts and a sprinkle of sea salt for the ultimate dessert experience.

Nutella Pudding Recipe

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Nutella Pudding is a rich, creamy dessert that blends the delicious flavors of chocolate and hazelnut in a smooth, velvety pudding. This no-bake treat is easy to prepare, perfect for make-ahead options, and can be topped with toasted hazelnuts and a sprinkle of sea salt for extra texture and flavor.

Author: Amy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 4 hours 25 minutes
Yield: 8 servings
Category: Dessert
Method: Stovetop, No-Bake
Cuisine: American, Indulgent

Instructions

Whisk the Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the half-and-half, heavy cream, and egg yolks until smooth. Whisk in the milk and Nutella until mostly smooth.
Cook the Pudding: Set the saucepan over medium-high heat. Bring the mixture to a boil, whisking constantly. Once boiling, continue whisking for about 2 minutes until the mixture thickens.
Finish the Pudding: Remove from heat and whisk in the butter and vanilla extract until fully incorporated.
Chill the Pudding: Pour the pudding into a large heatproof bowl. Refrigerate uncovered for 2 hours, stirring occasionally to prevent a skin from forming. Once cool, cover and refrigerate for another 2 hours or overnight.
Toast the Hazelnuts: In a nonstick skillet, toast the hazelnuts over medium-low heat, stirring constantly for about 4-5 minutes until fragrant. Set aside to cool.
Serve: Spoon the pudding into serving bowls, top with toasted hazelnuts, and a sprinkle of flaky sea salt. Serve chilled.

Notes

Toppings: Try topping your pudding with whipped cream, chocolate chips, crushed Oreos, or fresh berries for a fun twist.
Nut-Free: Skip the hazelnuts and top with another favorite, like mini chocolate chips or marshmallows.
Dairy-Free: Swap the heavy cream and half-and-half with coconut milk for a dairy-free option.
Thicker Pudding: If you prefer a thicker pudding, add a little extra cornstarch and cook longer until it reaches the desired consistency.