Pudding gets a grown-up makeover with the addition of a few ingredients and a little bit of booze! Chocolate Hazelnut Pudding Cups are my new favourite make-ahead dessert and they’re so quick & easy to make.
If you’re not familiar with Frangelico, it’s a hazelnut liqueur that lends itself so nicely to desserts. If you’re making this for children or anyone else who doesn’t consume alcohol, please feel free to omit the Frangelico completely. You will still get some hazelnut flavour from the Nutella and the chopped nuts. That said, if you’re hosting adults who enjoy alcohol, the liqueur adds an elegance to this dessert that takes it to another level. It’s delicious!
You definitely need to plan ahead to make Chocolate Hazelnut Pudding Pots. I like to make the chocolate pudding part the day before so it has plenty of time to set in the fridge overnight. I then make the whipped cream topping a few hours before dinner time and pop them right back into the fridge, uncovered of course. They will absolutely be fine for a few hours. Lets get started!
Ingredients
- 25g dark chocolate chips (or chopped)
- 100g Nutella
- 1 tablespoon cocoa powder
- 1 1/2 tablespoons corn flour (cornstarch)
- 2 tablespoons white caster sugar
- Pinch of salt
- 1 teaspoon vanilla
- 1 tablespoon Frangelico (optional)
- 150ml double cream
- 2 teaspoons white caster sugar
- 1/8 teaspoon vanilla
- 1/2 Frangelico (optional)
- Roasted chopped hazelnuts for sprinkling
Method
- Add the dark chocolate chips, Nutella, cocoa powder, cornflour, caster sugar, milk and a pinch of salt to a medium saucepan over medium heat. Stir while gently heating until everything is melted and combined. Continue stirring constantly while simmering for about 2 minutes – it will start to thicken. Finally stir in the 1 teaspoon of vanilla and 1 tablespoon of Frangelico.
- Divide the chocolate pudding equally between two small glasses, bowls or ramekins. You could even use coffee or tea cups if you wanted. Pop the pudding cups into the fridge and leave them to set for at least 4 hours, but preferably overnight.
- When you’re ready to serve or even a few hours before, whip 150ml of double cream to soft peaks using a whire wisk or an electric whisk if you have one. Add the caster sugar, vanilla extract and Frangelico. Whip a little more, but be careful not to overwhip it.
- Divide the cream equally between the two set pudding cups using a spoon to dollop it on top. Finish with a sprinkling of roasted chopped hazelnuts on top. If not serving right away, return them to the fridge until time to serve.
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