Joy the Baker

Chocolate Hazelnut Pudding

by 169 Comments

IMG_2772

I’m beating around the bush here… I apologize.

See, what I really need in my life is homemade chocolate hazelnut spread, I just haven’t gotten the nerve to make it yet.

What am I waiting for?  I’m waiting for the stars to align and my desk to clean itself.  I’m waiting for the perfect baguette to pair with this homemade Nutella.  I’m waiting for a larger food processor, and perhaps new a duvet cover to languish in.  I do a lot of languishing… not really.  I’m waiting for cashmere oven mitts and pearl earrings…. because I’m fancy… (again) not really.

I’m making excuses.  All of the recipes I’ve seen for homemade chocolate hazelnut spread call for powdered milk.  Wwwhhhyyyy??  So… until I wrap my head around this concept, or figure out a way to make a bonkers good spread without powdered milk, you’ll have to settle for (dang good) pudding.

Also… instead of beating around the bush, are you actually supposed to be beating the bush?  I don’t understand this.

IMG_2705

IMG_2728

Quick and simple chocolate pudding for two starts with sugar, cornstarch, cocoa powder, and a happy pinch of salt.

We’re totally going to cook this.

IMG_2740

Chocolate is super important.  I used a lighter and darker chocolate, because I’m cool, fancy, and it’s totally just what I had in my pad-locked chocolate drawer.

Dark chocolate is nice.  Milk chocolate is sweeter.  A mixture is the move!

IMG_2761

Add creaminess.  Add flavor.  Kick it all in the pants with coarse grey sea salt.

IMG_2746

Hazelnuts are roasted until golden and fragrant.

Then they’re rubbed for all they’re worth in a kitchen towel to remove the skins.  That’s totally my favorite part.

Eating warm roasted hazelnuts is my second favorite part.

IMG_2752

Egg yolk adds a richness to the pudding that cornstarch can’t create.

Milk is the liquid of choice.

How amazing would this taste with a bit of coconut milk?  Seriously.  Delicious.

IMG_2792

Toasted hazelnuts and sea salt on top of creamy chocolate pudding topped with soft whipped cream.

That might be one of the most successful sentences I’ve ever written.

This pudding is simple, rich and decadent.  The nuts add the perfect flavor and crunch.  The salt is absolute perfection.  This pudding begs to be shared.  This pudding is the gateway to homemade hazelnut chocolate spread.  We’ll get there.  I know we will.

Chocolate Hazelnut Pudding

serves 2

adapted from Gourmet November 1998

Print this Recipe!

1/2 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon unsweetened cocoa powder

big pinch of salt

4 ounces dark chocolate (I used a mixture of 56% and 70% chocolate), coarsely chopped

1 1/2 cups milk (I used low-fat… gasp!)

1 large egg yolk

1 tablespoon unsalted butter

1 teaspoon pure vanilla extract

1 cup roasted hazelnuts

1 cup heavy cream, whipped to soft peaks with 1 tablespoon sugar

Place rack in the center of the oven and preheat oven to 350 degrees F.  Place raw hazelnuts on the pan and roast for 10 to 12 minutes, until golden brown and fragrant.  Remove from the oven.  Allow to cool.  Place hazelnuts in a clean kitchen towel and rub together to remove most of the skins from the nuts.  Place clean nuts in a bowl.

In a small bowl, whisk together milk and egg yolk.

In a medium saucepan, combine sugar, cornstarch, cocoa powder, salt, and chopped chocolate.  Place over medium heat.  Immediately begin to stream in the milk and egg mixture.  Whisk until entirely smooth and chocolate begins to melt.  Cook until mixture reaches a low boil.  Boil for one minute until thickened.  Remove from heat and whisk in butter and vanilla extract.

Divide the pudding between two cups, place a piece of plastic wrap directly on top of the pudding, and allow to cool in the refrigerator until completely cool.  Place cold cream in a bowl and whip with a whisk to soft peaks (you can also do this in a electric mixer).  Add a bit of sugar (about 1 tablespoon) and a touch of vanilla extract.  Set in the fridge until ready to serve.

When ready to serve, top with toasted hazelnuts, coarse sea salt, and lightly whipped cream. Pudding will last, covered in the fridge, for up to 4 days.

Reader Interactions

Comments

  1. Kim

    just made this and was shocked by how delicious it was! I’m usually disappointed by pudding because it tends to lose some of the chocolate richness, but this translated perfectly. salt was a great touch too!

    Reply

  5. Kristina

    Soooooo. This looks yummy. I love your blog like WOAHand you are hands down my favorite food blogger ever. I have an idea for your “no dairy in MAH homemade nutella!” issue. I found this recipe on Chocolate Covered Katie’s blog. If you don’t know her, she a vegan and makes fabulous deserts and they’re all pretty much good for you. Here’s what you do (I’ve modified her recipe a bit to suit my tastes!): Open a can of organic(or not) coconut milk, LEAVE IT IN THE CAN(!!), and put it in the fridge to bro down with your leftovers overnight. The next morning, scoop all the yummy white-ness out of the can, throw it in your mixer and whip the doodoo out of it. Leave the watery goo in the bottom of the can. THEN, add in 1/4 cup plus 2 Tbps of cocoa powder, a bit of natural sweetener to taste (I use either agave or truvia packets) a pinch of salt and 1/4ish tsp of vanilla. This makes a mousse/frosting like mixture that is FANTASTIC on it’s own. You could probably add in melted chocolate to intensify the chocolate flavor, and help firm it up a bit to make it more like a frosting texture rather than a mousse. I for serious crave this stuff every single day. The most recent time I made it, I added a bunch of cinnamon, and it’s like a cinnamony chocolatey deconstructed truffle. I imagine you could add anything to it, most specifically hazelnuts in this case, and turn it into whatever you want. The texture is really similar to nutella, so adding ground up hazelnuts would prolly make this into a dairy free, slightly coconuty, smooth and creamy spread! I haven’t tried it with hazelnuts yet since I don’t have a food processor, but I’d love to hear your thoughts!

    Reply

  7. martina

    These pudding are lovely… they were a great success even with my not-much-into-pudding husband!
    Creamy and intense pure chocolate! thanks a lot for the recipe, it’s a keeper
    Martina

    Reply

  9. Susan

    I did it! I’ve only made instant pudding before, but I actually made this! It was so good. Dark, dark, dark chocolate and …oh, it was the first time I ever whipped cream myself too.

    The sea salt sprinkle made the sweet even sweeter, and there is nothing wrong with having enough roasted hazelnuts to put on oatmeal the next morning.

    Thank you!

    Reply

  18. Linda

    I LOVE Nutella! I’ve been wanting to try a homemade version for a while, but I always break down and just buy the jar! I’ll definitely have to try this pudding, it looks absolutely divine! :0)

    Reply

  19. Lady Jennie

    I was just thinking that I wanted to make a sugar-free version of Nutella. Sorry – I’m sure that’s against your religion).

    But I like the sea salt on top of this pudding.

    Reply

  20. Jessica @ Hungrygems

    If there’s creamy, there better be crunchy and if there’s sweet there better be a hint of salt. This looks fab! And so glad it’s a recipe for two because when I use my portions converter that means just one “me.”

    Reply

  23. Julia {The Roasted Root}

    Nutella…hazelnut pudding… ::shrug:: It’s all sweet, creamy and delicious to me! Though I understand the undying need to recreate Nutella…I REALLY do. There is something heavenly about it. Lately, I have used Nutella as a sort of “hot fudge” for ice cream sundaes…it’s amazing and addicting. Your pudding recipe looks awesome, thanks!

    Reply

  25. celia

    So I’m sure someone has probably already written this but Martha Stewart has a pretty good chocolate hazelnut spread in her magazine, I forget which month though….
    Anyway I need to make this pudding! It looks amazing!

    Reply

  27. scott egan

    totally love this recipe…and warm- from- the- oven hazelnuts, Nutella, and Frangelica are among the real treats in the world

    Reply

  29. Raychel

    Love all the fanciness in this post! Looking forward to your invention/discovery of a powdered milk-free home made nutella because I am on the same mission! I won’t make anything with sweetened condensed or powdered milk >:O

    Reply

  30. Marie

    Am I drooling right now? Yes, I think I am. Just the word ‘chocolate’ alone will make me quiver but when you add the word pudding, in all it’s creaminess and then you glorious person, you added roasted, salted hazelnuts…BINGO! And a great big thank you for not only using low fat milk and making it work but only a 1/2 cup of sugar and my hands down favorite DARK chocolate. This will be made in my home this weekend. My oldest son is also a huge chocolate pudding fan , good thing or I’d be eating it all straight from the bowl.
    Thanks Joy!

    Reply

  32. The Cozy Herbivore

    Good god, I do love pudding, and this looks amazing. I love the addition of toasted hazelnuts and sea salt, and I love even more the subtraction of cornstarch. Cornstarch always ruins otherwise decadent puddings for me. This looks beautiful, simple, decadent.

    I can’t wait to make it!

    Reply

  33. Anne

    How is it that you’ve been reading my mind!? I’ve been craving pudding for a couple of weeks now, and look what you’ve gone and done. Oh- and I made your marshmallows for Valentines Day to give out to friends and they were a total hit! I cut them out with a small heart shaped cookie cutter and rolled them in pink, red and white sprinkles on the edges to make them festive. Totally delicious and not as messy as I thought it was going to be. WIN

    Reply

  34. Heidi

    RE: home-made Nutella spread – Giada made it on an episode I saw recently with sweetened condensed milk. Her’s looked kind of gross and chuncky, but I’m sure it tasted delicious!

    Reply

  35. Serena

    Looking forward to your version of Nutella! I recently discovered a chocolate hazelnut spread brand called Justin’s…all natural, non-dairy. Less sweet, but I love that I can taste the hazelnut! They recently reformulated it to include almond butter (they said the straight hazelnut was too strong for people, so they tried to mellow it), not as good in my opinion, but I like it better for a daily treat than the super sugary Nutella.

    Reply

  36. megan

    hi Joy! i’ve tried this nutella recipe from Brave Tart. it was a little crunchy but i think maybe i tried processing too much in my small processor. so good, even with the crunch though! it might, if nothing else, give you a starting point for nutella spread rather than nutella pudding. which does sound very good as well!
    http://bravetart.com/recipes/HomemadeNutella

    Reply

  40. Jenny D

    I make homemade Nutella all the time and my version has only four ingredients.
    I don’t have exact measurements but I usually use about 1 cup or more of hazelnuts. I toast them them use a towel to rub off as much of the skins as possible. Over at My Baking Addiction she has a method to remove all the skins but I haven’t tried it yet. I throw them in my food processor then let it go until its butter. Then I add a heaping 1/4 cup unsweetened cocoa and I find that powered sugar works the best but I have tried brown, white and sweeteners such as coconut nectar. I don’t need it real sugary so I start with a few tablespoons of sugar, then taste after I let it spin in the processor. Usually I have to add oil and I just drizzle it in until I like the texture but I don’t use much.
    And that’s it! I use a healthy oil but I think I will try applesauce next time. I know almond milk would work too, but I really don’t want to keep it in the fridge. Hope you find a recipe you like, Happy experimenting!

    Reply

  42. Grubarazzi (@Grubarazzi)

    I was making hazelnut butter the other day and kept thinking…I could just add chocolate and make Nutella, but it has powdered milk….why? consistency? creaminess? So, what can we use instead? This is a wonderfully creamy compromise until you finally solve the puzzle, and I can’t wait until you do! I have a milk allergy so I can’t eat Nutella (which is basically like putting me in solitary confinement).

    Reply

  44. Shawna @ CheekyChicFamily

    I love pudding. It’s so silky smooth. I’ve seen recipes for powdered milk lately but I don’t want too buy the whole dang box. I’d feel like I have to use the stuff….and I’d make a lot of things I don’t want to….sigh, it’s a whole big deal. (Excuses.)

    Reply

    • ANITA

      Why don’t you go to your local health food store and you can buy it by the pound , you can get as little or as much as you want !

      Reply

  47. Emily

    Seriously… I can’t figure out the powdered milk thing either! Why… whyyyyyyyy powdered milk! I just don’t even like the sound of it.
    Let me know when you find the secret to non-powdered milk chocolate hazelnut goodness!

    Reply

  49. Liz B

    HA! Joy, you always seem to read my food mind… I have walked past, picked up and put down jars of Nutella for the past two weeks.. telling myself not to buy it and make my own to indulge my craving!!!
    And you come up with this!!

    xxx

    Reply

  51. Annie

    Looks absolutely delicious! I also love eating toasted hazelnuts, and mixed with chocolate there can be nothing better!

    I have come across a couple of homemade Nutella recipes without powdered milk, in case you were interested, to add to the suggestions already provided:
    http://www.mindbodygreen.com/0-958/Homemade-Nutella-Chocolate-Hazelnut-Spread.html
    http://www.elanaspantry.com/chocolate-hazelnut-spread/

    I haven’t made them myself so I can’t vouch for their similarity, but I would love to hear if you do have a go. Something I too have been meaning to make for a while…

    Reply

  53. Emma

    Ah-mazing! Seriously…….umm lost for words!

    Can not wait to try this!

    I have have this recipe book marked to make my own nutella….when I work up the courage…..no milk powder in these little gems :)

    http://www.foodiewithfamily.com/2008/12/12/homemade-nutella-and-other-nutty-butters-foodie-gift-11/

    Here are the recipes, as they appear on SuGoodSweets:

    Chocolate-Hazelnut Spread (easy version)

    Yield: about 12 ounces (1 1/2 cups)

    2 cups whole raw hazelnuts
    1 cup powdered sugar
    1/4 cup unsweetened cocoa powder
    up to 1/4 cup vegetable or nut oil (I only used a teaspoon or so)
    1/2 tsp vanilla extract

    Preheat oven to 350 degrees F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
    Since the skin is bitter, you’ll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don’t fret if you can’t get off all the skins.
    Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
    When the nuts are liquified, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.
    Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using.
    Chocolate-Hazelnut Spread (caramel base)

    Caramel instructions from Chocolate and the Art of Low-Fat Desserts by Alice Medrich

    Yield: about 12 ounces (1 1/2 cups)

    1/2 cup sugar
    1/4 cup water
    2 cups whole raw hazelnuts
    1/4 cup unsweetened cocoa powder
    1/2 tsp vanilla extract
    1/8 tsp salt

    Preparation: Line a baking sheet with foil. Preheat oven to 350 degrees F.
    Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan. Do not stir again during the cooking. Cover and bring sugar and water to a simmer over medium heat. Uncover and wipe down the sides of the pan with a wet pastry brush or a wad of paper towel dipped in water. Cover and cook for 2 minutes, or until the sugar is completely dissolved. Uncover and cook until the syrup turns a pale amber. Test by spooning a drop or two of the syrup onto a white saucer. Swirl the pan gently, continuing to cook and test the color until the syrup darkens to a medium amber color.
    Pour the caramel immediately onto the lined baking sheet. Tilt sheet to spread caramel as thinly as possible. Let harden completely, about 15 minutes.
    Toast the nuts: Meanwhile, place hazelnuts in a single layer on a shallow baking pan. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
    To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins have come off, but don’t worry if some remain.
    Make the nut butter: When the caramel is completely cool, break it into pieces and pulverize in a food processor. Try to get the caramel as fine as possible at this stage (it won’t get finer once you add the nuts).
    Add the nuts and process until they have liquefied, about 5 minutes. Scrape down the sides of the bowl occasionally. Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter. Add the cocoa, vanilla and salt and process until smooth.
    Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months. For best results, stir the chocolate-hazelnut spread before using.

    Reply

  58. Al @ Jersey

    Wow! i really love chocolates! i need to try this i have free time this weekend nothing to do much.
    really big thanks to you and thank you for sharing.
    have fun. looking forward again for the next post :)

    Reply

  60. MBrando

    MMMMM PERFECT. Sweet, healthy, simple, homemade!!! Pictures, again SUPERB!!!
    Some pancaceks and this puding in it, is something worth begging for :>

    Reply

  62. Tatiana S

    Here’s a quick and simple recipe for homemade nutella–no powdered milk, and it involves rubbing roasted hazelnuts in a towel! :)

    Ingredients:
    1 cup raw hazelnuts
    1/4 cup good-quality cocoa powder
    2 tablespoons unrefined hazelnut oil (or melted coconut oil)
    5 tablespoons raw honey
    1 tablespoon pure vanilla extract
    1/4 teaspoon sea salt

    *Makes one 12-ounce jar-full.

    Directions:
    Preheat oven to 400 F. Place raw hazelnuts on a baking sheet and roast until skins turn dark brown and start falling off–about 10 minutes. Remove skins as best you can by rolling them between two paper towels. Transfer nuts to a food processor, and blend for 5 minutes until creamy Add cocoa powder, hazelnut oil, honey, vanilla extract, and sea salt, and process for an additional minute. Pour into a 12 ounce jar. Your chocolate-hazelnut butter will keep for about a week in the refrigerator.

    Reply

  64. Connie

    I literally just posted a recipe for homemade Nutella (sans powdered milk) on my blog just seconds before I saw this post in my Google Reader. Great minds think alike :) Love the idea of chocolate hazelnut pudding… looks amazing!

    Reply

  70. Vicky

    I have been wanting to make home made nutella as well! Your puddings sounds and looks delicious. I think I will try that instead! I love hazelnuts!

    Reply

  71. Lydia L.

    Joy, what brand of dutch oven do you have? It’s lovely, and I’ve been thinking of getting a good-quality (and pretty) one. :)

    Reply

  74. Jane

    Yum! I was roasting some hazelnuts today and could not get the skins off. The kitchen towel part is what I was missing! Duh! I was trying it just with my hands .. lol! Love the pudding :)

    Reply

  76. Jade

    I have THE BEST homemade chocolate hazelnut spread recipe developed by professional pastry chefs from France. It doesn’t use powdered milk … but it is in grams. You don’t have a kitchen scale, do you? This stuff changed my life.

    Reply

  77. Julie @BananasForBourbon

    Powdered milk? For real? I made it using just hazelnuts, cocoa powder, some neutral oil, and some sweetener, like I see some other people have mentioned. Maybe it lacks some of the creaminess of real nutella? But if you’re putting it in stuff, it’s close enough! I used mine in frosting for chocolate cake. It was pretty epic. Toasted hazelnuts are pretty epic.

    Reply

  80. SANDRA

    Hi, Joy! Depending on whether you ever get as lazy as I do, you could make your nutella like me: 1 jar of organic hazelnut butter, cacao powder, agave syrup. Each in any amount of your preference. I wing it. Too much cacao powder? Add more grapeseed or safflower oil. I made my version because it has no dairy in it, and in my opinion, nutella has too much sugar in it. Btw, I’m going to try using non-dairy milk in your pudding! Sounds sooooo yummy!

    Reply

  83. Jessica

    I made TWO chocolate pudding recipes yesterday for Valentine dessert. This one definitely takes the cake, er… Pudding. Top notch pudding, Joy!

    Reply

  86. beetree

    I’m one of the weird ones- I don’t like nutella. BUT- mmmm, pudding!!! And this pudding looks reallllly good- it might just convert me. :) Or not. It looks good enough to entice me to give it a go, though!

    Reply

  90. kim

    I have a recipe that doesn’t use powdered milk
    1/2 cup semisweet chocolate or whatever you like best
    3/4 cup skinned hazelnuts, toasted
    2/3 cup sweetened condensed milk
    1 tablespoon honey
    1/8 teaspoon kosher salt

    Melt chocolate over a double boiler. Cool to room temperature.

    Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.

    Reply

  91. Emily Rose

    BC I’m just cool like this… “beat around the bush” The first recording of this phrase is in the 1400s. It was said that workers hired to hunt wild boar would beat the bushes to have the boar run out from the bushes so they were in plain site, This was to avoid direct contact since boar were very dangerous and aggressive if provoked. One would not want to be caught off guard by a wild boar. Therefore, since beating the bush for boar was to avoid direct contact, the term was born.

    Reply

  94. Rachael B

    I’m salivating this looks so wonderful. I have an unhealthy love for all things hazelnuts, especially when they mingle with chocolate. Oh how devine this looks! Definitely investing in this.

    Reply

  101. Katie

    I’m pretty sure that skim milk powder is an ingredient in actual Nutella. It’s probably a thickener and also adds creaminess. And it isn’t so scary – it’s milk that’s been sprayed in a super fine mist in a super cold room so it freezes while still in mid air and is then collected and dehydrated (it’s more technical than that, but you get the idea – we studied this in a food theory class I took when I did my nutrition degree), so it’s not like chemical scary or anything, just dry. And you can find some organic skim milk powders out there too.

    Reply

  102. Seanna Lea

    I made nutella pancakes last night, so I am all ready to go for hazelnut chocolate pudding!

    Oh, I think the reason that so many homemade nutella recipes include powdered milk is that Nutella has a little bit of dairy in it. I think that you could probably leave it out and still have a really delicious chocolate hazelnut spread.

    Reply

  103. Jessica @ The Desert Abode

    You had me at chocolate and hazelnuts…cupcakes, cookies, cakes, brownies, pudding…anything using those two ingredients is a winning combination.

    Good luck with your homemade Nutella. You can do it! (Incidentally, we bought powdered milk for a backpacking trip but didn’t use it…maybe homemade Nutella is in my future?)

    Reply

  109. Lindsay @ The Live-In Kitchen

    I just stocked up on (jarred) Nutella because it was on sale today. Can’t wait to dream up a way to use it (or just eat it on supersoft wheat bread). Homemade sounds awesome but probably is more work than its worth. The coconut milk idea sounds divine and made me wonder if you could use coconut oil instead of the butter? Thoughts?

    Reply

  111. Susan

    I’ve never made Nutella with powdered milk. I was actually thinking of making it this weekend, so the post will be up soon too! I only used hazelnuts, powdered sugar, the darkest cocoa powder you can find, vanilla beans and extra and just a bit of vegetable oil to bring everything together (although hazelnut oil would be sublime as well, just need to suck it up and spend the $$ on it). I’ve seen other recipes that also use melted chocolate along side the cocoa powder but I feel like it would take away from the hazelnut-ness of the spread.

    Reply

  113. Stephanie Rose

    Joy, I’m studying at the University of Gastronomic Sciences in Italy right now, and pretty much every one of my classmates eats their own version of Nutella here. I don’t know if this makes you feel any better but the most popular kind is made with only hazelnuts and chocolate! It’s more liquidy, but so much better than Nutella! Good luck on your quest!

    Reply

  114. JenMarie

    Sounds wonderful, but I prefer my pudding hot, right off the stove. Probably cause I’m impatient, but hot pudding rocks!!!!

    Yes, I also eat brownies while they are still gooey…

    Reply

  116. Adam

    I’m not one for Nutella and toast or bread, but Nutella and pretzels? Yes Please! And I love the idea of a pudding.
    Skim Milk Powder is an official ingredient for Nutella, which is probably why it shows up in most recipes. And with some checking and some math (I’m bored) it looks like that 100g of nutella is approx.
    1/4 sugar (50g)
    1 tbsp + 2 tsp palm oil (22.7g)
    13 hazenuts (11.05g)
    1 tbsp + 2 tsp skim milk powder (8.7g)
    1 tbsp + 1 tsp cocoa powder (7.4g)
    Though I worry a bit on my estimates for the sugar and oil. Those two seem to be a bit unclear. But the math works :).

    Reply

  121. Bene C.

    I had no idea you could make your own homemade nutella! Because truthfully speaking, it truly leaves a whole in my pocket everytime I buy it. The pudding looks lovely, I can’t wait to make it myself. :)

    Reply

  123. Aline

    The pictures… the way you write… why, why, WHY doesn’t the food materialize on my desk? Oh well, I guess I have to go into the kitchen.
    Awesome post. :)

    Reply

  125. Averie @ Love Veggies and Yoga

    This is definitely a gateway drug, i.e. gateway pudding, to homemade Nutella! I’ve made chocolate coconut cashew butter before, but never solely just with hazelnuts. My theory is that cashews are softer and blend a bit easier than hazelnuts but now you have me wanting to try both this pudding and homemade Nutella!

    Reply

  128. Andi

    This looks fabulous (of course), but why do you fear the powdered milk? I heard an interview with Christina Tosi of Momofuku Milk Bar in which she says that milk powder is like the MSG of desserts (in that it makes everything yummy, not that it is turribly bad for you, I assume.)

    Reply

  132. Emily

    Joy! You totally don’t need powdered milk to make homemade Nutella. I’ve made it several times and have never used powdered milk…. the stuff horrifies me. I don’t even use a recipe, either – I just whirl hazelnuts in the food processor and add powdered sugar, cocoa powder (the good stuff!) and salt until I think it tastes right. You don’t even need to add any oil to smooth it out. It’s glorious and SO easy.

    Reply

  136. ileana

    You are putting together my favorite things! Sea salt and chocolate is a new obsession. Hazelnuts and chocolate is a long-term love. I’ve never made pudding, but this makes me want to try it out. Thanks, Joy!

    Reply

  138. Kathryn

    Not to blow your mind, but the Veganomicon Cookbook has a milk powder free chocolate hazelnut spread (which they dubbed NOTella). It may be the next step in your quest.

    Reply

  140. martina

    It’s almost two days I was searching a lovely pudding to welcome home my husband next Saturday (from California, would you believe it?!). You got me the sweetest pudding, ever. Thanks
    I have a recipe for homemade nutella which contains: dark and white chocolate, sugar, milk, butter and obviously toasted hazelnut. Let me know if you are interested in it! :)
    Martina

    Reply

  141. martina

    It’s almost two days I was searching a lovely pudding to welcome home my husband next Saturday (from California, would you believe it?!). You got me the sweetest pudding, ever. Thanks
    I have a recipe for homemade nutella which contains: dark and white chocolate, sugar, milk, butter and obviously tostated hazelnut. Let me know if you are interested in it! :)
    Martina

    Reply

  142. Mary @ Bake Break

    I want this. I also want you to stop beating around the bush and blow our minds by creating the best chocolate hazelnut spread (without yuckiness) for us!! Some of my favorite memories involve baguettes, nutella, and surfing.. It’s a combo that cannot be beat.

    This will have to tide us over – and I’m sure it will succeed!

    Reply

  145. Louise

    “The figurative meaning of the odd phrase ‘beat around the bush’ …evolved from the earlier literal meaning. In bird hunts, some of the participants roused the birds by beating the bushes and enabling others, to use a much later phrase, to ‘cut to the chase’ and catch the quarry in nets. So, ‘beating about the bush’ was the preamble to the main event, which was the capturing of the birds. Of course, grouse hunting and other forms of hunt still use beaters today.”
    Love your blog Joy. I use your recipes all the time. Thanks for finding meaning even when beating around the bush of your fantastic kitchen adventures!

    Reply

Trackbacks

  17. […] blogger for further expounding on the joy of the chocolate-hazelnut combination, take it away Joy the Baker.  But let’s go back to the fact that all these treats (Justine’s deserves the term […]

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll Up