- 4 ounces bittersweet or semisweet chocolate
- ¼ cup cornstarch
- ¼ cup sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 cups whole milk
- 1 teaspoon vanilla extract
- 1 cup Nutella
- ½ cup whole raw hazelnuts
- 2 tablespoons unsalted butter
- Flaky sea salt
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- Chop 4 oz. chocolate; set aside. Whisk ¼ cup cornstarch, ¼ cup sugar, ¼ cup cocoa powder, and 1 tsp. kosher salt in a medium saucepan. Very slowly stream in 3 cups milk, whisking constantly, until lump-free.PreviousNext
- Cook over medium heat, whisking constantly and vigorously, until pudding is bubbling and thick enough that wires of whisk leave a trail, 7–10 minutes.
- Remove from heat. Whisk in one-quarter of the chopped chocolate until smooth. Add remaining chocolate in three additions, whisking after each addition, until chocolate is melted and mixture is smooth. Whisk in 1 tsp. vanilla.
- Place 1 cup Nutella in a medium bowl and add about ½ cup warm pudding mixture. Whisk until smooth, then whisk in remaining pudding mixture until incorporated. Cover pudding with plastic, pressing directly onto surface to prevent a skin from forming. You can let it cool slightly at this point and serve warm, or chill pudding until completely set, at least 2 hours.
- Meanwhile, crush ½ cup hazelnuts with the bottom of a small saucepan to break into irregular bits. Cook hazelnuts and 2 Tbsp. butter in saucepan over medium heat, stirring often, until butter is browned and hazelnuts are golden, 8–10 minutes. Let cool.
- If serving pudding warm, divide among bowls or ramekins. (Or, you know, feel free to eat it right out of the pot.) If pudding is chilled, transfer to a large bowl and whisk until smooth before serving. Top with hazelnuts and a sprinkle of sea salt.
- Do Ahead: Pudding can be made 3 days ahead. Cover, pressing plastic directly onto surface, and keep chilled.
Recipe by Claire SaffitzReviews Section