Treat yourself to this rich and creamy pudding made of bittersweet chocolate and nutty hazelnut-chocolate spread.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
Nutella Chocolate Pudding
About This Recipe
|Active time:||15 minutes|
|Total time:||3 hours|
|This recipe appears in:||Chocoholic: Chocolate Nutella Pudding|
- 3 tablespoons cornstarch
- 3 tablespoons granulated sugar
- 2 tablespoon cocoa
- pinch salt
- 2 cups milk
- 4 ounces bittersweet chocolate, finely chopped
- 1/2 cup plus 1 tablespoon Nutella
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Stir cornstarch, sugar, cocoa, and salt in medium bowl. Heat milk in medium saucepan over medium heat until scalding. Whisk half of milk into cornstarch mixture. Return mixture to pan and cook, stirring, until mixture thickens and comes to boil.
Remove from heat and stir in chocolate, Nutella, butter, and vanilla. Chill until set, about 3 hours.