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Chocolate-Hazelnut Pudding

Prep time 5 mins
Cook time 10 mins
Yield Serves: 6

Ingredients

  • 3 tablespoons cornstarch
  • 1/3 cup unsweetened cocoa
  • Pinch of salt
  • 2 1/2 cups half-and-half
  • 3/4 cup chocolate-hazelnut spread
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Whipped cream, optional

Nutrition Information

  • calories 381
  • fat 27 g
  • satfat 13 g
  • protein 7 g
  • carbohydrate 33 g
  • fiber 3 g
  • cholesterol 48 mg
  • sodium 106 mg

How to Make It

  1. Whisk together cornstarch, cocoa and salt in a heavy saucepan. Slowly whisk in half-and-half. Turn heat to medium and cook, whisking frequently, until mixture thickens, 8 to 10 minutes.

  2. Remove from heat and whisk in chocolate-hazelnut spread, butter and vanilla until smooth. Divide among 6 ramekins or custard cups. Serve warm, or cover, pressing plastic wrap onto surface, and refrigerate for up to 3 days. Serve with whipped cream, if desired.