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Creamy Vanilla Pudding with Milk Chocolate and Hazelnut Topping

Creamy Vanilla Pudding with Milk Chocolate and Hazelnut Topping

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Creamy Vanilla Pudding with Milk Chocolate and Hazelnut Topping: A Dreamy Dessert That Feels Luxurious

Silky, smooth, and decadently layered—this Creamy Vanilla Pudding with Milk Chocolate and Hazelnut Topping is a dessert that strikes the perfect balance between elegance and comfort. The rich vanilla base, made from scratch with real ingredients, pairs beautifully with a velvety milk chocolate ganache and a crunchy hazelnut finish.

Whether you’re looking for an impressive dessert to serve at a dinner party or just want to treat yourself with something special at home, this indulgent pudding is surprisingly easy to make and utterly irresistible.

Why You’ll Love This Dessert

  • ✅ Simple ingredients, luxurious result
  • ✅ Silky texture with a rich, layered flavor
  • ✅ Perfect for make-ahead entertaining
  • ✅ Customizable toppings and flavor twists

This dessert offers a familiar sense of nostalgia (hello, childhood pudding cups!) but elevates it with gourmet flair.

Ingredients

For the Vanilla Pudding:

  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • Pinch of salt
  • 2 egg yolks
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter

For the Milk Chocolate Ganache Topping:

  • 1/2 cup (120 ml) heavy cream
  • 4 oz (115 g) milk chocolate, finely chopped

For the Hazelnut Crunch:

  • 1/3 cup roasted hazelnuts, roughly chopped
  • Optional: 1 tablespoon sugar (for caramelizing)

How to Make Creamy Vanilla Pudding with Chocolate Hazelnut Topping

Step 1: Make the Vanilla Pudding

  1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  2. Gradually add the milk, whisking constantly to prevent lumps.
  3. Cook over medium heat, stirring frequently, until the mixture thickens (about 6–8 minutes).
  4. In a small bowl, lightly beat the egg yolks. Slowly whisk in a bit of the hot pudding mixture to temper the eggs.
  5. Pour the yolk mixture back into the saucepan and continue cooking for another 2–3 minutes, stirring constantly.
  6. Remove from heat, stir in the vanilla extract and butter until smooth.
  7. Pour the pudding into individual serving glasses or bowls. Let it cool slightly, then refrigerate for at least 1–2 hours.