• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Chocolate Hazelnut Pudding

February 15, 2012 by Joy the Baker 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.

Previous PostNext Post

Filed Under: Chocolate, Gluten-Free, Nuts, Recipes

Previous Post: « Life Essentials
Next Post: Parmesan and Herb Cheese Straws »

Reader Interactions

Comments

  1. Kim

    January 6, 2014 at 1:56 pm

    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
  2. beef jerky for sale

    November 21, 2012 at 2:23 am

    thank you for sharing all these yummy recipes. I spread this out to my friends.

    Reply
  3. Ashlee

    March 7, 2012 at 5:34 pm

    my nutella knock off recipe doesn’t call for powdered milk, but it was grainer than I’d like it, I think a food processor would help with that (I don’t have one… yet) https://imtopsyturvy.com/chocolate-hazelnut-homemade-nutella/

    Reply
  4. Christine @ Nourish the Budding Lotus

    March 7, 2012 at 5:08 pm

    This looks delicious. I would love to try it with coconut milk instead since I don’t really do much dairy, but otherwise, yum! I love the hazelnut/chocolate combination! It is goodness in every way… Just in case you are looking for a vegan version of a nutella spread I have a really simple one…just the basics: https://www.buddinglotusbody.com/nourish/2011/04/homemade-vegan-nutella/.

    Reply
« Older Comments
Comments Page 11 of 11
« Previous 1 … 9 10 11

Trackbacks

  1. Lovin’ It! | Diana Eats Paleo says:
    May 1, 2014 at 8:43 am

    […] soup (even though I haven’t attempted it yet, it sounds DELICIOUS) and finishing up with Chocolate Hazlenut Pudding from Joy the […]

    Reply
  2. Best Pinterest Posts » Breakfast With A Side Of Chocolate says:
    January 3, 2014 at 2:58 am

    […] Chocolate Hazelnut Pudding   Chocolate pudding is up there on my list of comfort foods.  Up there with french fries, rice pudding, and other carb loaded indulgences.  This chocolate pudding is creamy, rich, and topped with golden roasted hazelnuts.  Beyond! […]

    Reply
  3. Breakfast With A Side Of Chocolate | Recipe Galore says:
    January 3, 2014 at 1:12 am

    […] Chocolate Hazelnut Pudding   Chocolate pudding is up there on my list of comfort foods.  Up there with french fries, rice pudding, and other carb loaded indulgences.  This chocolate pudding is creamy, rich, and topped with golden roasted hazelnuts.  Beyond! […]

    Reply
  4. Schokoladepudding | Vom Feinsten und Besten! says:
    April 8, 2013 at 9:51 am

    […] Nach einem Rezept von Joy the Baker […]

    Reply
  5. A Taste of Turkey | Penn Appétit says:
    February 8, 2013 at 12:32 am

    […] in an easy but excellent pudding recipe (not Turkish), I would highly recommend checking out this one.   -Alexandra […]

    Reply
  6. Chocolate Pudding with Toasted Hazelnuts and Sea Salt « alexisabaker says:
    October 30, 2012 at 7:55 am

    […] at Joy the Baker, she says it best. Check it out here. Share this:TwitterFacebookLike this:LikeBe the first to like […]

    Reply
  7. Hot Dogs, Kinda « Nothing But Time says:
    August 6, 2012 at 7:55 pm

    […] – Here’s another great Joy the Baker recipe: Chocolate Hazelnut Pudding, and my favorite soft pretzel recipe from YumSugar. Share this:TwitterFacebookLike this:LikeBe the […]

    Reply
  8. Over {Something} | 80% Homemade says:
    May 15, 2012 at 5:40 pm

    […] Ticking off all the ingredients on a chocolate hazelnut pudding recipe from Joy the […]

    Reply
  9. Chocolate Pudding Tart | Backyard Cooks says:
    April 20, 2012 at 4:15 pm

    […] myself wishing it had less cornstarch and more actual chocolate. If you do have eggs, Joy’s chocolate-hazelnut pudding is amazing, although very rich. Of course, if you’ve already got a perfect pudding recipe […]

    Reply
  10. Cream Puffs « kitchen chronicles says:
    March 29, 2012 at 8:33 pm

    […] you do want to go the chocolate pudding route, this one and this one look really […]

    Reply

Leave a Reply Cancel 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.

RELATED POSTS IN Chocolate

scoops of ice cream in loaf pan with cones around.
No-Churn Black and White Brownie Ice Cream

This post is sponsored by ALDI! Thank you for supporting the brands that make Joy the Baker possible!  It is ICE CREAM SEASON! (A statement worth shouting from the rooftops) and I have the best-kept secret to beat the heat.   I’ve never really been great with secrets anyway which is why we’re all making the…

Read More

Two huge small-batch chocolate chip cookies.
A Recipe For Just Two Giant Chocolate Chip Cookies

I accidentally went down a rabbit hole a few weeks back.  One afternoon, in a sweet tooth induced mania, I made a small batch of truly giant chocolate chip cookies. The cookie dough came together in a small saucepan, the chocolate almost too melty, and the cookies about the size of my literal face. They…

Read More

sliced chocolate and peanut butter brownies
How To Make Box Brownies Better

I hope we’ve built enough trust between us for you to believe what I’m about to tell you. It’s a secret that professional bakers have been keeping from you for too long.  The truth is BOX BROWNIES ARE BETTER THAN BROWNIES MADE FROM SCRATCH.  I know… criminal, really but facts are facts.  I think it’s…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Gluten-Free Brown Butter Blueberry Muffins

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Berry crostata topped with whipped cream with coffee.

A Single Serve Berry Crostata Recipe

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
I grew these 🌱sprouts🌱 from seeds in just a I grew these 🌱sprouts🌱 from seeds  in just a few days and now I eat them on everything. It’s my little bit of kitchen zen - listen, we’ll take it where we can get it. xo
I must write hundreds of To Do lists over the cour I must write hundreds of To Do lists over the course of the year but the Summer Bucket List is my favorite. Seven years running - this year I’m getting my butt in the seat of my motorcycle and somehow, on a boat at sunset. ⁣Also, blueberries. Chasing these big and little loves all summer long. 
⁣
What’s on your Summer Bucket List? Inspiration linked in the bio. xo 🌻💋
My EASIEST Strawberry Sheet Cake is also my absolu My EASIEST Strawberry Sheet Cake is also my absolute favorite. Get into a box of white cake mix and fresh 🍓🍓 purée! Topped with a thick layer of strawberry cream cheese frosting - this cake is a little pink dream! ⁣
⁣
The Easiest Strawberry Sheet Cake recipe linked in the bio for you! 💋
Our resident reader, @tobyfels shares my favorite Our resident reader, @tobyfels shares my favorite list of the summer on Joy the Baker this year: The Best Books for Summer 2022!  As a person who reads Beach Reads all year long, this is IT! With titles by @ashleymcoleman_ @anarasong @annleary @bonnie_garmus_author @heyashposton @annabelmonaghan @greerhendricks @sarahpekkanen @shelbyvanpeltwrites @marilynsimonrothstein @@misterosman and @kirstin.chen. The guide to your bookworm summer linked in the bio!
Over here testing the limits of “you are what yo Over here testing the limits of “you are what you eat” and will soon be taking my final form as a summer tomato. ⁣🫠🍅
⁣
This Mediterranean Feta and Fresh Tomato Tart is an absolute show stopper with a buttery crisp, press-in crust, whipped feta, and layers of fresh tomato, cucumber, onions, and olives. I’ll leave the recipe linked in the bio - it’s really very special. Join me. We are 🍅🍅.
Adding fight for our liberty and find tampons to t Adding fight for our liberty and find tampons to the Summer Bucket this year. #summerbucketlist
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up