Nutella Chocolate Pudding


I don’t even know where to begin with this post… that’s been such a long time coming. I could confess admit or simply just tell you how many times I actually bought nutella, in readiness to try this recipe – but I won’t. If you’re a fan of nutella at all, you’ll understand. There’ll be no judgement.

Hell… you’re gonna be ecstatic when you try this recipe. Long a fan of this decadent spread that Italians grow up on, I have already come up with so many other recipes/ways to use this… I’m wishing nutella came in 10 lb. jars! How’s that for a deliciously, sinful idea…???

This recipe comes from Yvonne Ruperti and the site serious eats. Among other things, she’s a food writer, recipe developer and cookbook writer. I believe she also owned a bakery at some point!

Have I mentioned how easy this is to put together…? 

Check out what the clever nutella folks have been up to lately…

A staple when travelling through Italy…?

Perhaps I should call this post… ‘an ode to Nutella!”

What are you waiting for…? Make it. Make it now~

Chocolate Nutella Pudding

If you’re a fan of pudding – and who isn’t! this recipe will knock your socks off! Quick and easy to put together, it’s one of those recipes that really, really, really is oh so much more than a sum of it’s parts! Perfect for ending for any dinner party, especially if you’re feeling like spoiling folk – not that you have to tell them how easy it was. Serves 4 – 6 quite deliciously~

Ingredients:
3 TBSP cornstarch
3 TBSP white sugar
2 TBSP good quality cocoa powder
Pinch of salt
2 cups milk (I used 2%)
4 ounces bittersweet chocolate, finely chopped (a good quality 70% chocolate is perfect)
1/2 cup plus 1 TBSP nutella
1 TBSP unsalted butter
1 tsp vanilla extract


Preparation:

Whisk cornstarch, sugar, cocoa & salt in medium heatproof bowl. Heat milk in medium saucepan over medium heat until scalding – bubbles are just starting to form at the edges.

Slowly add about a half cup of milk into the cornstarch mixture, while whisking. Return mixture to pan and cook, stirring, until mixture thickens and comes to boil for at least one minute – to thicken properly and lose the raw cornstarch taste. Use a whisk at first, then switch to a spatula. 

Remove from heat and stir in chocolate, nutella, butter & vanilla.

Chill until set, about 3 hours. Serve in pretty glasses or dishes and top with lovely things like softly whipped cream and toasted chopped hazelnuts.

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