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Tuesday, February 22, 2011

Nutella Chocolate Pudding

NUTELLA. NUTELLA. NUTELLA.  Oh, how I love thee. Oh, how I can't buy thee or I will eat thee all up.
O.k, enough waxing poetic about Nutella, but seriously, if you've never had it, it is ridiculously amazing and if you have had it then you have probably written similar poetry. For those newcomers to Nutella this is what I have to say to you- 1) I feel bad that you have been missing out all these years 2) it is a thick and creamy chocolate hazelnut spread that is DIVINE 3) it is sold everywhere, go out and get it NOW.
I recently bought a jar and knew I had to use it in recipes before it was consumed so I made a list of all the wondrous things I could do and this is the first one I tried (you will see the rest of the list on the blog over the next few weeks.) The recipe is a basic recipe for chocolate pudding that I found on a few sites but I've adapted it to make it truly and humbly superb. I garnished the pudding with Hazelnut flavored wafer rolls and chopped hazelnuts because whats a few extra calories when Nutella is involved. Enjoy!

1/2 cup sugar
3 Tbl cocoa
1/4 cup corn starch
1/8 tsp salt
1/2 tsp espresso powder or instant coffee
2 3/4 cup milk
2 Tbl butter
2 tsp vanilla
6 Tbl Nutella
chopped hazelnuts, hazelnut wafer rolls for garnish


In a heavy saucepan mix together the sugar, cocoa, corn starch, salt, and coffee. Add the milk and over medium heat stir in milk with a whisk, bring to a boil all the while whisking constantly until it is thick and coats a spoon nicely. Remove from heat and stir in vanilla, butter, and nutella. Let it cool 5 minutes and then place some plastic wrap directly onto the pudding to prevent a film from forming. Cool till set in the refrigerator.

3 comments:

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  2. If I may add- the truly best part of nutella- is that if you eat kitniyot, Nutella makes Pessach awesome. Try nutella on rice cakes!!!!! Sorry if you can't partake.

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  3. Ezmerelda McGillicuttyFebruary 22, 2011 at 12:49 PM

    I prefer regular chocolate spread. Can this recipe work with that?

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