Nutella pudding made from scratch is one of the simplest, yet most decadent and delicious desserts you could ever make at home. If you’re craving something smooth, sweet, rich, chocolaty and creamy, this pudding is for you. Top each serving with toasted hazelnuts and a sprinkle of flaky sea salt for added texture and flavor.
Nutella Pudding Recipe
Hard to say what could be better than homemade pudding made with chocolate-hazelnut spread, so let’s not waste time pondering it. Instead, let’s discuss why you need these pudding in your life. With less than 30 minutes of prep time and a handful of easy-to-find ingredients, you’ll be well on your way to a life-changing dessert that will make you want to only eat homemade pudding from now on. If you’re not fully convinced, here are more reasons why you will love this dessert:
- It’s creamy and rich
- It’s the perfect balance of sweet and nutty
- It’s incredibly chocolaty with a kiss of hazelnut flavor
- It’s no-bake!
- You can serve it as soon as it’s chilled or store it in the fridge until you’re ready to enjoy
- You can add pretty much any toppings you want to take it up a notch
Best Ingredients for Nutella Pudding
If you’re not familiar with homemade pudding, it’s basically made up of a few key ingredients that you likely already have at home! This one takes all of those classic ingredients and mixes them with chocolate-hazelnut spread for the ultimate pudding flavor. Here is everything you need to make this magic happen:
- Granulated sugar, for sweetness
- Cornstarch, to thicken the pudding
- Salt, for flavor
- Half-and-half and heavy cream, for creaminess
- Large egg yolks, for binding
- Milk, for consistency and creaminess (be sure to use at least 2% milk for best results!)
- Nutella, for flavor
- Butter, for richness
- Vanilla extract, for flavor
I love to top my bowls of pudding with toasted hazelnuts and a pinch of flaky sea salt, so if you want to go that route, be sure to grab those ingredients, too. Otherwise, you can serve it plain or with many other toppings (see below for some ideas!).
How to Make Homemade Nutella Pudding
You can scroll down to the bottom of this post for the full recipe with all of the ingredients, measurements and directions, but here is the basic rundown of this delectable dessert plan:
- Step One: Prep the pudding. Whisk together the sugar, cornstarch and salt, then whisk in the half-and-half, heavy cream, egg yolks, milk and Nutella. The mixture won’t be fully smooth until the Nutella melts, but whisk it until it’s mostly incorporated.
- Step Two: Cook the pudding. Whisk the pudding on the stovetop until the mixture comes to a boil and begins to thicken; once it’s boiling, continue to whisk the mixture for a couple more minutes to reach a loose pudding consistency. Off the heat, whisk in the butter and vanilla extract until incorporated.
- Step Three: Chill the pudding. Pour the Nutella pudding into a large bowl, then transfer it to the fridge. Cool the pudding completely in the fridge, stirring every half-hour or so, for about 2 hours. Once cool, cover the bowl with plastic wrap and let the pudding continue to chill for at least another 2 hours (or overnight).
- Step Four: Serve! Divide the chilled Nutella Pudding into serving bowls, top with toasted hazelnuts and sea salt, and enjoy!
Can I Make This Pudding Ahead of Time?
Yes! Store the pudding in the fridge tightly covered until ready to serve. It will keep for at least 3 days.
I (*Gasp*) Don’t Love Nutella. Can I Use Something Else?
I know that not everyone can have or is a fan of Nutella, but the good news is you can still have pudding. Swap the Nutella in the recipe for 1 cup melted chocolate chips or white chocolate (you can even make my Golden Oreo Dirt Cups, if that’s more your style); all other ingredients/directions remain the same.
Any Other Topping Ideas for Nutella Pudding?
Yes yes, of course! If you’re not in the mood for toasted hazelnuts and sea salt, you can top each serving of pudding with any of the following:
- Whipped topping (aka Cool Whip)
- Whipped cream
- Gummy worms!
- Crushed Oreos
- Chocolate chips
- Fresh berries
- Graham cracker crumbs
And now, if you’ll excuse me, I’m off to make another batch of this pudding because I’m not sure I can live in a world without Nutella pudding waiting for me in my fridge at all times, ya know?Print
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Cook
- Cuisine: American
Simple, decadent and delicious Nutella pudding made from scratch! Creamy, nutty, chocolaty and sweet, this is the perfect fuss-free dessert that everyone will love.
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- Pinch salt
- 1/2 cup half-and-half
- 1/2 cup heavy cream
- 3 large egg yolks
- 2 cups milk
- 1 cup Nutella
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped hazelnuts
- Flaky sea salt, for topping
- In a medium saucepan, whisk together sugar, cornstarch and salt. Slowly whisk in half-and-half, heavy cream and egg yolks until well-combined. Whisk in milk and Nutella until the mixture is mostly smooth.
- Set the saucepan over medium-high heat. Bring the mixture to a boil, whisking constantly. Once boiling, continue to whisk constantly for 2 minutes or until the mixture is thickened (enough to coat the back of a spoon). Remove from heat; whisk in butter and vanilla extract until just incorporated.
- Gently pour the hot pudding into a large, heatproof bowl. Refrigerate, uncovered, until pudding is fully cooled and thickened, about 2 hours. Stir occasionally, about every 30 minutes, while chilling to prevent a skin from forming on top. Once cool, cover the bowl tightly with plastic wrap; chill another 2 hours up to overnight.
- Once pudding is fully chilled, toast the hazelnuts: In a nonstick skillet over medium-low heat, stir hazelnuts constantly for about 4 to 5 minutes or until toasted and fragrant; remove from heat. Set aside to cool completely.
- Spoon pudding into serving bowls or glasses. Top each bowl with toasted nuts and a sprinkle of sea salt.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
Keywords: chocolate hazelnut spread, homemade chocolate pudding, homemade chocolate hazelnut pudding, homemade pudding
Absolutely loving this recipe as we are all Nutella crazy in our house ?? I have a question about the half and half , can I substitute it with something else ? Half and half is not available where I live . Would be grateful to know if there is an option ?
Rabia, You can make your own half and half! Just combine 1/4 cup milk (preferably 2% or whole) with 1/4 cup heavy cream, and that will equal 1/2 cup half-and-half for the recipe. Enjoy!