This month, we’re sharing delicious Nutella recipes, and today Ashley of Not Without Salt is sharing her favorite Nutella pudding. Wouldn’t you love to whip some up this weekend? It’s really easy…

Nutella Pudding
By Ashley Rodriguez of Not Without Salt

My childhood is dotted with memories of warm bowls of creamy pudding. In between bites I loved to drag the spoon through and watch the dark brown pudding ripple and wave in the bowl. As soon as I was able, I’d make the pudding myself, which consisted of opening up the box and pouring a light cocoa colored powder into warm milk. Stirring the pot, I would inhale the sweet powder that wafted from the pan as I stirred a little too eagerly. I was never good at waiting for the pudding to cool, so mine was always served quite warm.

These days my love of pudding remains. It’s unpretentious and yet, with the right ingredients, completely refined and delicious. I’ve since learned that homemade pudding is nearly as simple as box-made. This version uses Nutella to flavor and sweeten the pudding. Cocoa powder is added for more richness and depth, so for that reason, I’d encourage you to use the best you can afford. I’m partial to the intensely flavored Pernigotti which can be found at Whole Foods or ordered online.

Other recipes call for egg yolks and tempering and such, but I’d rather not mess with that when the sudden urge for pudding hits. Those versions are perfectly fine and better suited for an occasion that demands a bit more sophistication. But for the classic flavor of childhood pudding with a hint of hazelnut, this is the recipe I long for.

Recipe: Nutella Pudding
Serves 4-6

You’ll need:
3 tbsp. cornstarch
1/3 cup cocoa
1/4 tsp. kosher salt
2 cups milk
1/2 cup cream
3/4 cup Nutella
2 tbsp. unsalted butter
1 tsp. vanilla extract

What to do:
Stir cornstarch, cocoa and salt in a medium bowl. Heat milk and cream in a medium saucepan over medium heat until it just starts to gently boil. Whisk half of milk into cornstarch mixture. Return mixture to pan and bring it to a slow boil. Boil for 1 to 2 minutes until slightly thickened.

Remove from heat and stir in Nutella, butter and vanilla. Pass the pudding through a fine mesh sieve to remove any little lumps; then chill until set, about 3 hours. Serve with a bit of lightly sweetened whipped cream.

Thank you so much, Ashley!

P.S. More best recipes, including chocolate ice cream (no machine necessary!) and 11 Nutella recipes.

(Photos and recipe by Ashley Rodriguez of Not Without Salt. Thanks to Shoko for helping with this series.)